jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sun Aug 31, 2003, 3:21pm Subject: All American Cappucino Blend
The usual idea for milk drinks is to roast dark and bitter, so the taste gets through milk. Well, now for something completely different! (Monty Python music)
How about a blend that tastes like a milkshake? A little peanut, banana, apple, and maple, like something you'd get at the Varsity (Atlanta people will know what I'm talking about), to be precise. Makes for a nice change of pace.
Try about 50/50 Sumatra Iskander triple pick and the Nicaraguan Pacamara sold at SM's; roasted to just before the second crack (grind it fine). Any of the superprep, washed Sumatrans will work, as will any fruity Nicaraguan.
This won't work in a big latte, and it's too acidic for espresso (although I'm working on toning this idea down for an ultra-clean, "fruit-bomb" straight shot), but it's just right for a cappa or 10 ounce latte.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sun Aug 31, 2003, 5:12pm Subject: Re: All American Cappucino Blend
johannabanana Said:
PS.: If you find a recipie for a latte with that tase...much appreciated! Joey :-}
Not sure it's possible to go over 10 ounces of milk with anything except charcoal.
Try making a recipe like this with 2 to 3 doubles for a monster milk drink. A few altie/coffee store owners do this standard for sizes over 6 ounces -- i.e. two doubles for a 12 (330 ml) ounce latte, three for an 18 ounce (500 ml) one.
Posted Tue Sep 2, 2003, 6:50am Subject: Re: All American Cappucino Blend
This is just what I'm looking for. I like to make 6 oz latte/cappa's with about a 1.5 oz double ristretto and 4 to 4.5 oz of milk. Only the most well balanced dark roast espresso blend can balance well with this amount of milk but something less acidic and sweeter that cuts through better would be perfect.
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