What's your flavor? - Barista Exchange2024-03-28T19:46:44Zhttps://www.baristaexchange.com/forum/topics/whats-your-flavor?commentId=1688216%3AComment%3A1279426&feed=yes&xn_auth=noI used to really enjoy a dark…tag:www.baristaexchange.com,2011-09-14:1688216:Comment:12794262011-09-14T18:24:34.391ZJames Tooillhttps://www.baristaexchange.com/profile/JamesTooill
I used to really enjoy a dark chocolate mocha with a pinch of sea salt whisked in and garnished with a few healthy turns of a black pepper grinder.
I used to really enjoy a dark chocolate mocha with a pinch of sea salt whisked in and garnished with a few healthy turns of a black pepper grinder. In Order of Most Favorite
E…tag:www.baristaexchange.com,2011-09-14:1688216:Comment:12788282011-09-14T13:34:23.022ZMatthewhttps://www.baristaexchange.com/profile/Matthew323
<p>In Order of Most Favorite</p>
<p> </p>
<p>Espresso Machiato</p>
<p>Pure Espresso</p>
<p>French Press, Black</p>
<p>French Press with Brown Sugar, Baileys Irish Cream & Whip Cream!</p>
<p>In Order of Most Favorite</p>
<p> </p>
<p>Espresso Machiato</p>
<p>Pure Espresso</p>
<p>French Press, Black</p>
<p>French Press with Brown Sugar, Baileys Irish Cream & Whip Cream!</p> This is really one of my favo…tag:www.baristaexchange.com,2011-09-14:1688216:Comment:12790262011-09-14T13:19:52.983ZVictoria Laurenhttps://www.baristaexchange.com/profile/VictoriaLauren
This is really one of my favorite drinks now, best way to start my morning :)<br></br><br></br><cite>Brandi Heath said:</cite><blockquote><div><p>Matt I'm on the same page as you. I adore pure espresso and I can recognize and appreciate the different flavors in different blends and those brought out in different brewing processes. But, after being a barista for going on 5 years now, I still prefer a short double white chocolate breve. Its a sin and Coffee Jesus isn't impressed but what can you do…</p>
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This is really one of my favorite drinks now, best way to start my morning :)<br/><br/><cite>Brandi Heath said:</cite><blockquote><div><p>Matt I'm on the same page as you. I adore pure espresso and I can recognize and appreciate the different flavors in different blends and those brought out in different brewing processes. But, after being a barista for going on 5 years now, I still prefer a short double white chocolate breve. Its a sin and Coffee Jesus isn't impressed but what can you do :)</p>
<p> </p>
<p>A soy drink you might enjoy</p>
<p>This is preferably in an 8 oz cup</p>
<p>heat up your mug using americano water</p>
<p>dump the water</p>
<p>coat the wet bottom of the cup with finely ground cinnamon</p>
<p>pull two shots over the cinnamon without stirring</p>
<p>steam about 1 tblspoon honey WITH your soy</p>
<p>pour</p>
<p>enjoy</p>
<p>:) Soy Sunshine.</p>
<p> </p>
<p> </p>
<p> </p>
<p> </p>
<p> </p>
<p><cite>Matt Roney said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/whats-your-flavor#1688216Comment1123218"><div><p>To protect my fragile ego and my coffee geek cred, let me say that I generally agree with Mr. McGuinness up there. However, I've had <em>plenty</em> of time to screw around with syrups and such, and everyone seems to really like this drink. It's great in the summer when you want something sweet and different.</p>
<p> </p>
<p>I've always liked how caramel and soy compliment each other--they've both got a certain nuttiness. To begin, dose out the amount of soy milk you'd use for an iced latte, than add caramel--or whatever--syrup, to taste or as is appropriate for the size you're making. Stir until you've got flavored soy milk. Add ice. Now, pull your shots and pour them carefully on top. DON'T STIR, and drink with a straw. The drink will start out sweet, but taste more and more of espresso as you go. At the end, you're basically drinking a sort of iced americano.</p>
<p> </p>
<p>Technically, it's an iced soy caramel latte macchiato, which I must admit is an incredibly obnoxious name. Again, it makes the purist in me cringe, but it's also, occasionally, delicious. Let me know what you think!</p>
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</blockquote> I'm also a sucker for flavors…tag:www.baristaexchange.com,2011-08-14:1688216:Comment:12366252011-08-14T06:50:19.156ZIan C.https://www.baristaexchange.com/profile/IanCanovi
I'm also a sucker for flavors. I love combining citrus flavors with chocolate, especially orange. Raspberry and caramel also work well together. Usually, if I'm feeling like it's not the day for an espresso macchiato, I'll make myself a mocha, because it's not too sweet. But I do love playing around with flavors. A coworker has told me that vanilla and orange are the best together, apparently they taste like a creamsickle. I've never tried it though.
I'm also a sucker for flavors. I love combining citrus flavors with chocolate, especially orange. Raspberry and caramel also work well together. Usually, if I'm feeling like it's not the day for an espresso macchiato, I'll make myself a mocha, because it's not too sweet. But I do love playing around with flavors. A coworker has told me that vanilla and orange are the best together, apparently they taste like a creamsickle. I've never tried it though. I do this for a bud of mine,…tag:www.baristaexchange.com,2011-08-13:1688216:Comment:12352452011-08-13T02:27:34.990ZBenza Lancehttps://www.baristaexchange.com/profile/BenzaLance
I do this for a bud of mine, who is a huge Danzig fan. Its called 'Dirty Black Summer'.<br />
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- 1 tbsp dark choco powder ; i typically use 88% ghiradelli<br />
- 1 tsp muscavado sugar<br />
- 2 oz h2o, hot, to melt that stuff<br />
- 1/8 tsp cayenne pepper (100,000 btu shit)<br />
- double shot of a heavier bodied espresso (most Brazils work)<br />
All that in a martini shaker, shake it. <br />
Pour over 4 oz soy, with 400ml ice. <br />
Tastes like a spicy coffee flavored Yoohoo.
I do this for a bud of mine, who is a huge Danzig fan. Its called 'Dirty Black Summer'.<br />
<br />
- 1 tbsp dark choco powder ; i typically use 88% ghiradelli<br />
- 1 tsp muscavado sugar<br />
- 2 oz h2o, hot, to melt that stuff<br />
- 1/8 tsp cayenne pepper (100,000 btu shit)<br />
- double shot of a heavier bodied espresso (most Brazils work)<br />
All that in a martini shaker, shake it. <br />
Pour over 4 oz soy, with 400ml ice. <br />
Tastes like a spicy coffee flavored Yoohoo. I do this for a bud of mine,…tag:www.baristaexchange.com,2011-08-13:1688216:Comment:12350672011-08-13T02:27:33.811ZBenza Lancehttps://www.baristaexchange.com/profile/BenzaLance
I do this for a bud of mine, who is a huge Danzig fan. Its called 'Dirty Black Summer'.<br />
<br />
- 1 tbsp dark choco powder ; i typically use 88% ghiradelli<br />
- 1 tsp muscavado sugar<br />
- 2 oz h2o, hot, to melt that stuff<br />
- 1/8 tsp cayenne pepper (100,000 btu shit)<br />
- double shot of a heavier bodied espresso (most Brazils work)<br />
All that in a martini shaker, shake it. <br />
Pour over 4 oz soy, with 400ml ice. <br />
Tastes like a spicy coffee flavored Yoohoo.
I do this for a bud of mine, who is a huge Danzig fan. Its called 'Dirty Black Summer'.<br />
<br />
- 1 tbsp dark choco powder ; i typically use 88% ghiradelli<br />
- 1 tsp muscavado sugar<br />
- 2 oz h2o, hot, to melt that stuff<br />
- 1/8 tsp cayenne pepper (100,000 btu shit)<br />
- double shot of a heavier bodied espresso (most Brazils work)<br />
All that in a martini shaker, shake it. <br />
Pour over 4 oz soy, with 400ml ice. <br />
Tastes like a spicy coffee flavored Yoohoo. My absolute favorite drink is…tag:www.baristaexchange.com,2011-08-11:1688216:Comment:12320692011-08-11T14:52:42.901ZJasmine Arielle Granthamhttps://www.baristaexchange.com/profile/JasmineArielleGrantham962
<p>My absolute favorite drink is a double shot white chocolate espresso con panna. It is a fantastic medium if you want a strong espresso drink but like the sugary stuff. The best of both worlds. Another is a Soy Caramel Macchiato. Hope this helps!</p>
<p>My absolute favorite drink is a double shot white chocolate espresso con panna. It is a fantastic medium if you want a strong espresso drink but like the sugary stuff. The best of both worlds. Another is a Soy Caramel Macchiato. Hope this helps!</p> demitasse with a nice espress…tag:www.baristaexchange.com,2011-06-15:1688216:Comment:11691312011-06-15T17:01:19.626ZAlexhttps://www.baristaexchange.com/profile/Alex21
<p>demitasse with a nice espresso or ristretto...</p>
<p> </p>
<p>I think an affogato is about as outlandish as I get.</p>
<p>demitasse with a nice espresso or ristretto...</p>
<p> </p>
<p>I think an affogato is about as outlandish as I get.</p> yummm
Greg Hill said:
dirty…tag:www.baristaexchange.com,2011-06-15:1688216:Comment:11684932011-06-15T16:43:05.236ZBrandi Heathhttps://www.baristaexchange.com/profile/BrandiHeath
yummm<br/>
<br/>
<cite>Greg Hill said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/whats-your-flavor#1688216Comment1168302"><div><p>dirty white chocolate soy chai.</p>
<p>or</p>
<p>8 oz glass, dash of nutmeg, nice short double, ice, soy steamed to 100 degrees. in that order.</p>
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yummm<br/>
<br/>
<cite>Greg Hill said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/whats-your-flavor#1688216Comment1168302"><div><p>dirty white chocolate soy chai.</p>
<p>or</p>
<p>8 oz glass, dash of nutmeg, nice short double, ice, soy steamed to 100 degrees. in that order.</p>
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</blockquote> dirty white chocolate soy cha…tag:www.baristaexchange.com,2011-06-15:1688216:Comment:11683022011-06-15T16:10:19.901ZGreg Hillhttps://www.baristaexchange.com/profile/batchburner
<p>dirty white chocolate soy chai.</p>
<p>or</p>
<p>8 oz glass, dash of nutmeg, nice short double, ice, soy steamed to 100 degrees. in that order.</p>
<p>dirty white chocolate soy chai.</p>
<p>or</p>
<p>8 oz glass, dash of nutmeg, nice short double, ice, soy steamed to 100 degrees. in that order.</p>