coffee milk.
You might like a bombón coffee. Take condensed milk and espresso, and mix them real well. You’re aiming for a 50/50 but that might be too sweet, so adjust accordingly.
I make it out of good quality instant coffee, condensed milk, caramel, ice, cinnamon, couple drops of vanilla (or real vanilla if you’re bougie), and whole milk. Put it in a big ass jar and store in the fridge. Great for 35C+ weather.
Bittersweet! I learnt a lot about coffee, and since my primary way of showing I care for people is giving them service, I have a new way to give it. Most people like coffee, and I know for a fact I make a good espresso. I just can’t drink it as often as I once did.
Not anymore, due to my GAD and insomnia. Long story short, I was compensating how tired I was with how tense I would get from coffee. My psych told me to stop taking so much caffeine and it’s helped a lot to curb my anxiety.
I miss it though. Used to brew a fresh cup in the morning, noon, and afternoon. Freshly ground every time. It legitimately ruined every espresso shop in town for me. Burnt, bitter, or underbrewed. Only good coffee shop in town is a turkish one.
Honestly, go as complex as you’ll be able to put up with daily. Get a burr grinder if you think you’re willing to take 5 minutes every day measuring out and grinding coffee. It’ll guarantee the best performance possible from the beans you’re using. Paper or metal filters, up to you. Paper filters are probably better, metal filters are more convenient. A good kettle is a must, I think. Stovetop or electric, as long as it has a goose neck. Trying to get a good bloom without one is a PITA.
Pour over is probably it. I got my mum, who prefers simple solutions, a steel filter. It’s got little holes in it. Got a v60 as well. It’s done really quickly and is very forgiving with grind size. Most demanding step of the whole process for her was pouring it over in circles.
Still pulls out the percolator sometimes though. Doesn’t like standing over the stove doing nothing. Tastes bitter as all hell but hey, she’s done her coffee that way her entire life.
Ah, well, interesting. Thanks for clarifying.
Don’t use paper filters, but I’d assume to avoid channeling in the coffee grounds. Water will always go through the path of least resistance, maybe by having the entire filter wet you lessens the chances of overextracing some parts of the grounds and underextracting others.
I did read that some people do it to remove paper taste, but that seems a little weird. Edit: i was wrong.
Glad you liked it! It’s become a staple for me during the summer.