Some people believe that a true coffee lover drinks it black - nothing added nothing taken away. This is simply not true. Coffee can be enjoyed an appreciated in a variety of ways. Expand your mind a bit and explore some of the many varieties of ways to enjoy your coffee.
The creativity of blenders is inexhaustible. One Indonesian blend is a combination of Sumatran and Papua New Guinea beans that makes for a delicious, full-bodied brew. Who even knew that Papua New Guineans grew coffee?
But Sumatra goes with more than just other Indonesian beans. A 50/50 mixture of Colombian Patron with Sumatran results in a smoky, tasty, dark roast that brews to perfection.
Mixing beans is not the only way to add variety. Many flavors can be added to coffee to make the ordinary extraordinary. The choices are endless chocolate, french vanilla, almond, and much more. Experiment a little to see what flavor you prefer.
When adding chocolate flavoring you enter another area of vast variety. Light chocolate, dark chocolate, milk chocolate there are almost as many varieties of chocolate as there are of coffees. When combined you have a mocha treat to die for.
Another way to add variety to the already endless variety of coffees available is to add liqueurs to your coffee. You will be delighted how this flavor will change your morning java into your evening friend.
Full-bodied Jamaican forms a solid base to which to add dessert pears, brown sugar and a hearty helping of rum. For a twist, try brandy instead of rum or apricots instead of pears. And, Amaretto's sweetness makes a delectable counterpoint to a Costa Rican blend, for those who like getting intoxicated and sober with the same drink.
In Mexico they have perfected the blending of coffee with cocoa. As a hot cup or coffee or poured over ice, it is hard to deny the great flavor these to create together.
And the innovators of coffee confection don't stop there. The more audacious have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.
The creativity of blenders is inexhaustible. One Indonesian blend is a combination of Sumatran and Papua New Guinea beans that makes for a delicious, full-bodied brew. Who even knew that Papua New Guineans grew coffee?
But Sumatra goes with more than just other Indonesian beans. A 50/50 mixture of Colombian Patron with Sumatran results in a smoky, tasty, dark roast that brews to perfection.
Mixing beans is not the only way to add variety. Many flavors can be added to coffee to make the ordinary extraordinary. The choices are endless chocolate, french vanilla, almond, and much more. Experiment a little to see what flavor you prefer.
When adding chocolate flavoring you enter another area of vast variety. Light chocolate, dark chocolate, milk chocolate there are almost as many varieties of chocolate as there are of coffees. When combined you have a mocha treat to die for.
Another way to add variety to the already endless variety of coffees available is to add liqueurs to your coffee. You will be delighted how this flavor will change your morning java into your evening friend.
Full-bodied Jamaican forms a solid base to which to add dessert pears, brown sugar and a hearty helping of rum. For a twist, try brandy instead of rum or apricots instead of pears. And, Amaretto's sweetness makes a delectable counterpoint to a Costa Rican blend, for those who like getting intoxicated and sober with the same drink.
In Mexico they have perfected the blending of coffee with cocoa. As a hot cup or coffee or poured over ice, it is hard to deny the great flavor these to create together.
And the innovators of coffee confection don't stop there. The more audacious have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.
About the Author:
Looking for information about making expresso or other coffee-centric topics? You need look no further than the Coffee Poet blog, where we share your love of a great java.
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