I usually tend to go for Central American & South American coffee varieties roasted light-medium, which have smooth chocolate flavor notes built into the bean.. but I do occasionally play with spiced coffee (various assortments of vanilla bean, fresh ginger, hot pepper, cinnamon, nutmeg, cardamom, & star anise). Sometimes I add a bit of good quality chocolate, maple syrup, molasses, almond or peppermint extract, or a twist of lemon. The flavors chosen depend upon the variety of bean, roast, and temperature served. Lately, I like it brewed strong & served straight-up.
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aroraborealis) wrote2009-10-13 11:22 am
no subject