Mine is probably a breve, although I usually make cortado because it is easy.
I’ll admit that when fall rolls around, I’m getting the infamous Starbucks pumpkin spice. We all have our guilty pleasures.
I’ve been diving down the espresso rabbit-hole. I enjoy the whole process more then other methods, and also the body and taste
Cortados.
Ever since, i found a decent cafe i crave them all the time.
Pourover, followed by espresso as is.
I’m not big on milk drinks, cortado is fine but I’d rather just have some black coffee.
Affogato for the rate treat. Otherwise, proper ristretto, then good espresso.
I can never get affogato to taste right. What is the secret?
i’d think probably coffee on the darker/stronger/bitter end is a good start since it is coming next to the cloying sweetness of ice cream. using a less sweet/more creamy ice cream can be nice also.
french press coffee add milk
I’m not fancy and even if I were to get a fancy coffee on any day, if I didn’t have my morning press, I would miss it.
Pour-over coffee is my favorite. But a ristretto is a treat. Once in a while, a macchiato.
I’ve never been a black coffee drinker. My favorite is a sugar free vanilla oat milk latte and nobody else makes it better than I do at home.
It totally depends on where I am. If I’m at home it’s either an espresso and/or a Chemex. If I’m at a cafe I usually try an Italiano, and if someone at work is making me a drink it might be a capp.
Probably cold brew. It’s a very forgiving brewing method and seems to come out great everytime.
