Espresso is best taken neat.
Coffee is often more of a necessity for many rather than a gustatory pursuit. And so it was and continues to be for me. Lately though I have begun to notice flavor nuances in the bean, mostly in espresso, perhaps because it is more extracted than other forms of coffee. Apple Jolly Rancher, stone fruit, and toasted coconut are some of the flavors that baristas at places like Sweetleaf like to discuss. Every time I detect one of these flavors in a shot of espresso is an aha moment for me.
Such flavor epiphanies are rare though. I have always liked my coffee strong, perhaps overly so. For years my morning coffee was prepared with a French press and taken with milk and sugar. Lately I have been grinding my own beans, and using a plastic pourover. To the resulting brew I add vigorously shaken half and half, a goodly amount of sugar, and a dash of sea salt. Unconventional, but to me delicious.
So here’s what I’m curious to know. How do you take/make your coffee. Tell me in the comments or hit me on the Twitter, @JoeDiStefano.
