Coffees:
We have a wide selection of coffees to offer. Normal caffinated and decaffinated dark roasted coffee bean blends are used, but special roasts and flavors of beans can be substituted if desired.
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Coffee Brands:
Listed are some of the most popular, but not all, of the brands of coffee and espresso available for normal consumption, or to be blended with the coffees and espressos below.
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Barrington Coffee - Colombian La Esperanza: Medium-light roasted coffee. Rated 94/100.
Aroma 9/10. Acidity 8/10. Body 9/10. Flavor 9/10. Aftertaste 9/10. Big,
complete and balanced, a classic Colombia. Very sweet-toned but crisp, with
blackberry, cedar, walnut, and a rounding, backgrounded milk chocolate in aroma
and cup. Quietly balanced acidity; syrupy mouthfeel. A hint of ripe lemon
complicates a smooth, clean
finish.
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Johnson Brothers Coffee - Kenya Meru Kinjo Peaberry: Medium-light roasted coffee. Rated 94/100. Aroma 9/10.
Acidity 9/10. Body 8/10. Flavor 9/10. Aftertaste 9/10. A powerfully acidy
yet sweetly elegant version of the classic Kenya profile. Gracefully intense
aromatics with suggestions of lemon blossom, tart plum and apple round into a
sweet-toned cup: honey, lemon, stone fruit. Tartly bright acidity; dry but
lightly syrupy mouthfeel; long floral and lemony
finish.
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Lexington Coffee - El Salvador Santa Rita: Medium-light roasted coffee. Rated 94/100. Aroma 9/10.
Acidity 8/10. Body 9/10. Flavor 9/10. Aftertaste 9/10. Aficionados should
admire the striking originality of this natural-processed profile with its
complex anthology of savory-sweet fruit sensation. Honey, fresh-cut fir and
deeply layered, savory-sweet fruit: nectarine, table grape, black cherry,
citrus zest. Rich, wine-like acidity; syrupy mouthfeel. The finish is long and
flavor-saturated.
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PT's Coffee - Colombia Finca Villa Loyola: Medium-light roasted coffee. Rated 94/100.
Aroma 8/10. Acidity 9/10. Body 9/10. Flavor 9/10. Aftertaste 9/10. Complete
coffee in the classic Colombia mode. Finely poised and balanced. Ripe lemon,
cocoa, peach, night flowers in aroma and cup. Rich, sweetly pungent acidity;
plush, deep mouthfeel. Lemon notes in particular linger in the sweet-toned
trajectory of a very long
finish.
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Simon Hsieh's Aroma Roast Coffee - Kenya AA Top Single Origin Espresso: Medium roasted coffee. Rated 96/100.
Aroma 9/10. Acidity 9/10. Body 10/10. Flavor 9/10. Aftertaste 9/10.
Impressive complexity and completeness in a single-origin espresso, both as
straight shot and in milk. Evaluated as espresso. Impressive range and
complexity. Pungently sweet grapefruit, blackberry, rose-like flowers,
fresh-cut fir in aroma and small cup. Full, buttery mouthfeel. Rich,
flavor-saturated finish; a hint of astringency in the short smoothes out to
cocoaish chocolate in the long. Delicate, berryish fruit and sweet milk
chocolate dominate in two parts
milk.
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Terroir Coffee - Colombia El Roble Single Origin Espresso: Medium roasted coffee. Rated 94/100. Aroma 8/10. Acidity
8/10. Body 9/10. Flavor 10/10. Aftertaste 9/10. Elegant single-origin
espresso as impressive in short milk as it is as a straight shot. Evaluated as
espresso. Crisp, sweetly gentle, suave. Honey, orange, grapefruity citrus,
fresh-cut fir in the aroma. Light, silky mouthfeel. Turns chocolaty and more
distinctly citrusy in the light-bodied, silky cup. Superb flavor-saturated,
sweetly clean finish. In two parts milk the chocolate is nuanced by ripe
citrus and a deeper, apricot-toned
fruit.
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Terroir Coffee - El Vergel Guatemala: Medium-light roasted coffee. Rated 97/100.
Aroma 10/10. Acidity 9/10. Body 9/10. Flavor 10/10. Aftertaste 9/10.
Extraordinary coffee, superlative in all the classic ways. Big, bright, lushly
complex. Fragrant eucalyptus, dark chocolate, jammy black currant, white
flowers in aroma and cup. Very sweet acidity, tart yet pure and smooth. Syrupy
mouthfeel. Exquisitely clean, deep, juicy
finish.
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Victrola Coffee - Colombia Huila Monserrate Yaneth Gil Microlot: Medium roasted coffee. Rated 94/100. Aroma 9/10.
Acidity 9/10. Body 8/10. Flavor 9/10. Aftertaste 9/10. This is a complete
Colombia coffee, balanced and flawless in virtually every respect; enjoyed by
breakfast classicists. Deep, balanced, intense. Nut, flowers, stonefruit,
sweet cocoa in aroma and cup. Sweetly crisp acidity; lively, lightly syrupy
mouthfeel. The balance and completeness that characterizes the entire profile
stretches into a long, resonant swoon of a
finish.
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West Bean Coffee - Kenya Nyeri AA Gaturiri: Medium-dark roasted coffee. Rated 94/100.
Aroma 9/10. Acidity 9/10. Body 8/10. Flavor 9/10. Aftertaste 9/10. This is
an aficionado’s Kenya, elegant but uncompromising in its intense acidity and
crisp, pungent fruit; would be enjoyed by those who enjoy big, dry white table
wines with complex aromatics. Crisply tart, dry berry and pungent grapefruit
dominate in aroma and cup, with rounding hints of nut-toned cocoa and caramel.
Intense, brightly balanced acidity; lightly syrupy mouthfeel. Rich, dry,
flavor-saturated finish.
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Barrington Coffee - Colombian La Esperanza: Medium-light roasted coffee. Rated 94/100.
Aroma 9/10. Acidity 8/10. Body 9/10. Flavor 9/10. Aftertaste 9/10. Big,
complete and balanced, a classic Colombia. Very sweet-toned but crisp, with
blackberry, cedar, walnut, and a rounding, backgrounded milk chocolate in aroma
and cup. Quietly balanced acidity; syrupy mouthfeel. A hint of ripe lemon
complicates a smooth, clean
finish.
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Johnson Brothers Coffee - Kenya Meru Kinjo Peaberry: Medium-light roasted coffee. Rated 94/100. Aroma 9/10.
Acidity 9/10. Body 8/10. Flavor 9/10. Aftertaste 9/10. A powerfully acidy
yet sweetly elegant version of the classic Kenya profile. Gracefully intense
aromatics with suggestions of lemon blossom, tart plum and apple round into a
sweet-toned cup: honey, lemon, stone fruit. Tartly bright acidity; dry but
lightly syrupy mouthfeel; long floral and lemony
finish.
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Lexington Coffee - El Salvador Santa Rita: Medium-light roasted coffee. Rated 94/100. Aroma 9/10.
Acidity 8/10. Body 9/10. Flavor 9/10. Aftertaste 9/10. Aficionados should
admire the striking originality of this natural-processed profile with its
complex anthology of savory-sweet fruit sensation. Honey, fresh-cut fir and
deeply layered, savory-sweet fruit: nectarine, table grape, black cherry,
citrus zest. Rich, wine-like acidity; syrupy mouthfeel. The finish is long and
flavor-saturated.
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PT's Coffee - Colombia Finca Villa Loyola: Medium-light roasted coffee. Rated 94/100.
Aroma 8/10. Acidity 9/10. Body 9/10. Flavor 9/10. Aftertaste 9/10. Complete
coffee in the classic Colombia mode. Finely poised and balanced. Ripe lemon,
cocoa, peach, night flowers in aroma and cup. Rich, sweetly pungent acidity;
plush, deep mouthfeel. Lemon notes in particular linger in the sweet-toned
trajectory of a very long
finish.
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Simon Hsieh's Aroma Roast Coffee - Kenya AA Top Single Origin Espresso: Medium roasted coffee. Rated 96/100.
Aroma 9/10. Acidity 9/10. Body 10/10. Flavor 9/10. Aftertaste 9/10.
Impressive complexity and completeness in a single-origin espresso, both as
straight shot and in milk. Evaluated as espresso. Impressive range and
complexity. Pungently sweet grapefruit, blackberry, rose-like flowers,
fresh-cut fir in aroma and small cup. Full, buttery mouthfeel. Rich,
flavor-saturated finish; a hint of astringency in the short smoothes out to
cocoaish chocolate in the long. Delicate, berryish fruit and sweet milk
chocolate dominate in two parts
milk.
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Terroir Coffee - Colombia El Roble Single Origin Espresso: Medium roasted coffee. Rated 94/100. Aroma 8/10. Acidity
8/10. Body 9/10. Flavor 10/10. Aftertaste 9/10. Elegant single-origin
espresso as impressive in short milk as it is as a straight shot. Evaluated as
espresso. Crisp, sweetly gentle, suave. Honey, orange, grapefruity citrus,
fresh-cut fir in the aroma. Light, silky mouthfeel. Turns chocolaty and more
distinctly citrusy in the light-bodied, silky cup. Superb flavor-saturated,
sweetly clean finish. In two parts milk the chocolate is nuanced by ripe
citrus and a deeper, apricot-toned
fruit.
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Terroir Coffee - El Vergel Guatemala: Medium-light roasted coffee. Rated 97/100.
Aroma 10/10. Acidity 9/10. Body 9/10. Flavor 10/10. Aftertaste 9/10.
Extraordinary coffee, superlative in all the classic ways. Big, bright, lushly
complex. Fragrant eucalyptus, dark chocolate, jammy black currant, white
flowers in aroma and cup. Very sweet acidity, tart yet pure and smooth. Syrupy
mouthfeel. Exquisitely clean, deep, juicy
finish.
-------------------------------------------
Victrola Coffee - Colombia Huila Monserrate Yaneth Gil Microlot: Medium roasted coffee. Rated 94/100. Aroma 9/10.
Acidity 9/10. Body 8/10. Flavor 9/10. Aftertaste 9/10. This is a complete
Colombia coffee, balanced and flawless in virtually every respect; enjoyed by
breakfast classicists. Deep, balanced, intense. Nut, flowers, stonefruit,
sweet cocoa in aroma and cup. Sweetly crisp acidity; lively, lightly syrupy
mouthfeel. The balance and completeness that characterizes the entire profile
stretches into a long, resonant swoon of a
finish.
-------------------------------------------
West Bean Coffee - Kenya Nyeri AA Gaturiri: Medium-dark roasted coffee. Rated 94/100.
Aroma 9/10. Acidity 9/10. Body 8/10. Flavor 9/10. Aftertaste 9/10. This is
an aficionado’s Kenya, elegant but uncompromising in its intense acidity and
crisp, pungent fruit; would be enjoyed by those who enjoy big, dry white table
wines with complex aromatics. Crisply tart, dry berry and pungent grapefruit
dominate in aroma and cup, with rounding hints of nut-toned cocoa and caramel.
Intense, brightly balanced acidity; lightly syrupy mouthfeel. Rich, dry,
flavor-saturated finish.
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Prepared Coffees:
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Boston Coffee:
He brews fresh coffee, and gets an equal measure of cream, pouring them simultaneously into a coffee mug. Served with a bowl of sugar.
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Cafe' Au Lait:
He boils very cold whole milk. He makes espresso, made from a teaspoon of very finely ground dark-roasted coffee extracted by highly pressurized water heated to two-hundred-and-four degrees Fahrenheit. He pours in two parts espresso to six parts boiled milk into a tall coffee glass with sugar, stirring them well together, and topping with a spoonful of steamed, frothed milk.
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Cafe' De Olla:
A coffee with spice and treacle flavors. He places water, soft dark brown sugar, molasses, a small cinnamon stick, and
aniseeds together in a heavy earthenware cooking pot called an olla over a wood
fire, slowly bringing the mixture to a boil, while thoroghly stirring it to
dissolve the sugar and molasses. When the mixture reaches boiling, he stirs in
dry darker-roasted coffee of a medium grind, and removes the olla from the heat,
then covering it and allowing it to steep a few minutes. He strains the coffee
into an earthenware coffee mug, adding a few aniseeds, with a cinnamon stick as
a stirrer.
aniseeds together in a heavy earthenware cooking pot called an olla over a wood
fire, slowly bringing the mixture to a boil, while thoroghly stirring it to
dissolve the sugar and molasses. When the mixture reaches boiling, he stirs in
dry darker-roasted coffee of a medium grind, and removes the olla from the heat,
then covering it and allowing it to steep a few minutes. He strains the coffee
into an earthenware coffee mug, adding a few aniseeds, with a cinnamon stick as
a stirrer.
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Cafe' l'Orange:
He studs medium-sized orange slices with four garlic cloves each, pouring hot
coffee over them and allowing them to steep, before discarding the orange slices
and cloves, after which he reheats the coffee and pours it into a carafe. Serves
in coffee mugs, it is accompanied by bowls of whipped cream and brown sugar and
a shaker of cinnamon.
coffee over them and allowing them to steep, before discarding the orange slices
and cloves, after which he reheats the coffee and pours it into a carafe. Serves
in coffee mugs, it is accompanied by bowls of whipped cream and brown sugar and
a shaker of cinnamon.
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Cappuccino:
He pours very cold whole milk into a metal pitcher, steaming it until a fine, smooth foam forms. He makes espresso, made from a teaspoon of very finely ground dark-roasted coffee extracted by highly pressurized water
heated to two-hundred-and-four degrees
Fahrenheit, pouring two fluid ounces into a six fluid ounce coffee cup. He then pours in two fluid ounces of the steamed milk into the espresso, holding back the froth with a spoon, then spooning two ounces of the milk froth on top of the coffee, topping it with a sprinkling of cocoa powder.
Fahrenheit, pouring two fluid ounces into a six fluid ounce coffee cup. He then pours in two fluid ounces of the steamed milk into the espresso, holding back the froth with a spoon, then spooning two ounces of the milk froth on top of the coffee, topping it with a sprinkling of cocoa powder.
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Georgia 'N Ginger:
He drains sliced peaches in syrup, retaining the syrup. In a blender, he processes the peaches and a quarter-of-a-cup of strong coffee. In a pan, he puts a quarter-of-a-cup of water, brown sugar, ground cinnamon, a generous pinch of ground ginger, and the
retained peach syrup together, boiling them before simmering them together, then adding the blended peaches and the
remaining coffee to the pan, stirring everything well together. He serves it in a tall coffee glass, topped with whipped cream, and decorated with grated orange rind.
retained peach syrup together, boiling them before simmering them together, then adding the blended peaches and the
remaining coffee to the pan, stirring everything well together. He serves it in a tall coffee glass, topped with whipped cream, and decorated with grated orange rind.
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Mexican Coffee:
A rich, smooth drink. He whips together chocolate syrup, whipping
cream, ground cinnamon, brown sugar, and grated nutmeg, after which he pours in
hot strong black coffee, stirring the mixture well together, before pouring into
a mug. He tops it with a generous dollop of whipped cream, decorating it with a
few shavings of cinnamon sticks.
cream, ground cinnamon, brown sugar, and grated nutmeg, after which he pours in
hot strong black coffee, stirring the mixture well together, before pouring into
a mug. He tops it with a generous dollop of whipped cream, decorating it with a
few shavings of cinnamon sticks.
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Normandy Coffee:
A tangy coffee drink. He makes espresso, made from a teaspoon of very finely ground dark-roasted coffee extracted by highly
pressurized water heated to two-hundred-and-four degrees Fahrenheit, In a pot,
he brings half a cup of espresso, half a cup of apple juice, a teaspoon of brown
sugar, a thinly sliced orange, a small cinnamon stick, a pinch of ground
allspice, and a pinch of ground cloves to a boil together, then leaving them to
simmer together, before straining the liquid into a preheated serving pitcher,
before pouring into a cappuccino style coffee cup, and adding a cinnamon stick
into the cup as a stirrer.
pressurized water heated to two-hundred-and-four degrees Fahrenheit, In a pot,
he brings half a cup of espresso, half a cup of apple juice, a teaspoon of brown
sugar, a thinly sliced orange, a small cinnamon stick, a pinch of ground
allspice, and a pinch of ground cloves to a boil together, then leaving them to
simmer together, before straining the liquid into a preheated serving pitcher,
before pouring into a cappuccino style coffee cup, and adding a cinnamon stick
into the cup as a stirrer.
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Vanilla Cafe Au Lait:
He pours one-and-a-half cups of
very cold whole milk into a pan with a vanilla bean pod, and heats them over a
low heat until hot, then setting them aside to infuse the vanilla oil into the
milk, and removing the vanilla bean pod. He makes espresso, made from a teaspoon
of very finely ground dark-roasted coffee extracted by highly pressurized water
heated to two-hundred-and-four degrees Fahrenheit, pouring it and two-thirds of
the vanilla milk into a heatproof pitcher, adding sugar to taste. The last third
of vanilla milk is returned over the heat, with vanilla sugar added, the mixture
boiled, and the heat reduced before two ounces of bittersweet chocolate are
added and melted in the vanilla milk, the chocolate vanilla milk then poured
into the pitcher with the rest of the coffee, the whole whisked together, and
served in a tall coffee mug, topped with a spoonful of steamed milk foam.
very cold whole milk into a pan with a vanilla bean pod, and heats them over a
low heat until hot, then setting them aside to infuse the vanilla oil into the
milk, and removing the vanilla bean pod. He makes espresso, made from a teaspoon
of very finely ground dark-roasted coffee extracted by highly pressurized water
heated to two-hundred-and-four degrees Fahrenheit, pouring it and two-thirds of
the vanilla milk into a heatproof pitcher, adding sugar to taste. The last third
of vanilla milk is returned over the heat, with vanilla sugar added, the mixture
boiled, and the heat reduced before two ounces of bittersweet chocolate are
added and melted in the vanilla milk, the chocolate vanilla milk then poured
into the pitcher with the rest of the coffee, the whole whisked together, and
served in a tall coffee mug, topped with a spoonful of steamed milk foam.
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Vienna Coffee:
He brews fresh coffee, and serves it with whipped cream floated on top. Served with a bowl of sugar.
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Prepared Specialty Alcoholic Coffees:
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Cafe' Brulot:
A spicy, aromatic specialty coffee. He heats cognac brandy, strong coffee, a small piece of cinnamon, cloves, a piece of an
orange peel, and a piece of a lemon peel together in a saucepan, stirring them
all the time, but not letting the mixture boil, and strains it into a heatproof
punch glass.
orange peel, and a piece of a lemon peel together in a saucepan, stirring them
all the time, but not letting the mixture boil, and strains it into a heatproof
punch glass.
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Cafe' Chocolat:
Spicy specialty coffee. He heats strong coffee in a saucepan, not letting it boil, then adding semisweet chocolate and stirring
it in until it melts, after which he adds in ground cinnamon, ground cardamom,
brown sugar, and the cocoa flavored liqueur creme de cacao, stirring the mixture
together. He pours the drink into a heatproof punch glass, garnishing with a
rosette of whipped cream, and sprinkling a little grated chocolate on top.
it in until it melts, after which he adds in ground cinnamon, ground cardamom,
brown sugar, and the cocoa flavored liqueur creme de cacao, stirring the mixture
together. He pours the drink into a heatproof punch glass, garnishing with a
rosette of whipped cream, and sprinkling a little grated chocolate on top.
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Cafe' Pucci:
A strong specialty coffee. He warms dark rum and amaretto, an amber-colored liqueur produced from sweet and bitter almonds,
apricot kernels, vanilla, and other spices, in a heatproof punch glass, then
adds hot espresso coffee, while he adds a little brown sugar to taste, while
stirring. He floats lightly whipped cream on top of the coffee.
apricot kernels, vanilla, and other spices, in a heatproof punch glass, then
adds hot espresso coffee, while he adds a little brown sugar to taste, while
stirring. He floats lightly whipped cream on top of the coffee.
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Espresso Corretto:
Made from a teaspoon of very finely ground dark-roasted coffee extracted by
highly pressurized water heated to two-hundred-and-four degrees Fahrenheit. Two
fluid ounces of strong, black coffee are served in a two-and-a-half fluid ounce
espresso coffee cup, laced with the fragrant grape-based pomace brandy, grappa.
highly pressurized water heated to two-hundred-and-four degrees Fahrenheit. Two
fluid ounces of strong, black coffee are served in a two-and-a-half fluid ounce
espresso coffee cup, laced with the fragrant grape-based pomace brandy, grappa.
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French Coffee:
A sweet, orange-flavored specialty coffee. He pours Grand Marnier, a French orange liqueur flavored of Caribbean bitter
oranges, into a heatproof glass and warms it gently, then adding hot coffee and
stirring well. He floats lightly whipped cream on top of the coffee.
oranges, into a heatproof glass and warms it gently, then adding hot coffee and
stirring well. He floats lightly whipped cream on top of the coffee.
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French Mocha:
A strong, aromatic grog of a specialty coffee. He heats Armagnac, a pale golden,
fiery, dry-tasting French brandy made of specially picked white grapes,
distilled once, and aged in oak barrels, together with four sugar cubes and
lemon juice in a small saucepan, after which he pours it into a heatproof glass,
over which he pours hot mocha-flavored coffee to top it off.
fiery, dry-tasting French brandy made of specially picked white grapes,
distilled once, and aged in oak barrels, together with four sugar cubes and
lemon juice in a small saucepan, after which he pours it into a heatproof glass,
over which he pours hot mocha-flavored coffee to top it off.
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Irish Coffee:
A strong specialty coffee. He puts brown sugar in an Irish coffee glass, pours Irish whiskey over it, and then heats the sugar
mixture in the glass in a spirit stove, though he doesn't let it get too hot. He
then adds hot coffee and stirs it well. He floats lightly whipped cream on top
of the coffee.
mixture in the glass in a spirit stove, though he doesn't let it get too hot. He
then adds hot coffee and stirs it well. He floats lightly whipped cream on top
of the coffee.
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Italian Coffee:
A spicy, almond-flavored specialty coffee. He warms amaretto, an amber-colored liqueur produced from sweet and bitter almonds,
apricot kernels, vanilla, and other spices, in a heatproof glass, and pours hot
coffee on top, stirring well. He floats lightly whipped cream on top of the
coffee.
apricot kernels, vanilla, and other spices, in a heatproof glass, and pours hot
coffee on top, stirring well. He floats lightly whipped cream on top of the
coffee.
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Jamaican Coffee:
He places finely sliced lemons and finely sliced oranges together in a pan,
adding medium-roast black coffee and heating them. When the mixture is ready to
boil, he adds rum and superfine caster sugar, stirring them well together until
the sugar has dissolved, and removing the mixture from the heat. While the
coffee is still very hot, he ladles it into a mug, decorating with a slice of
lemon.
adding medium-roast black coffee and heating them. When the mixture is ready to
boil, he adds rum and superfine caster sugar, stirring them well together until
the sugar has dissolved, and removing the mixture from the heat. While the
coffee is still very hot, he ladles it into a mug, decorating with a slice of
lemon.
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Mexican Coffee:
A very alcoholic specialty coffee. He puts brown sugar in a heatproof glass, adding dark rum and Kahlua, a Mexican coffee
flavored liqueur made from freshly roasted ground coffee beans with herbs and
vanilla, and warms everything gently in a spirit stove, then adding hot coffee
and stirring well. He floats lightly whipped cream on top of the coffee.
flavored liqueur made from freshly roasted ground coffee beans with herbs and
vanilla, and warms everything gently in a spirit stove, then adding hot coffee
and stirring well. He floats lightly whipped cream on top of the coffee.
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Normandy Coffee:
A tangy coffee drink with apple brandy. He makes espresso, made from a teaspoon
of very finely ground dark-roasted coffee extracted by highly pressurized water
heated to two-hundred-and-four degrees Fahrenheit, In a pot, he brings half a
cup of espresso, a quarter-of-a-cup of apple juice, a teaspoon of brown sugar, a
thinly sliced orange, a small cinnamon stick, a pinch of ground allspice, and a
pinch of ground cloves to a boil together, then leaving them to simmer together,
adding in a quarter-of-a-cup of the apple brandy Calvados, before straining the
liquid into a preheated serving pitcher, before pouring into a cappuccino style
coffee cup, and adding a cinnamon stick into the cup as a stirrer.
of very finely ground dark-roasted coffee extracted by highly pressurized water
heated to two-hundred-and-four degrees Fahrenheit, In a pot, he brings half a
cup of espresso, a quarter-of-a-cup of apple juice, a teaspoon of brown sugar, a
thinly sliced orange, a small cinnamon stick, a pinch of ground allspice, and a
pinch of ground cloves to a boil together, then leaving them to simmer together,
adding in a quarter-of-a-cup of the apple brandy Calvados, before straining the
liquid into a preheated serving pitcher, before pouring into a cappuccino style
coffee cup, and adding a cinnamon stick into the cup as a stirrer.
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Pharisee:
An aromatic specialty coffee. He warms an Irish
coffee glass, then putting two sugar cubes and dark rum into it, topping it off
with hot coffee and stirring. He floats lightly whipped cream on top of the
coffee.
coffee glass, then putting two sugar cubes and dark rum into it, topping it off
with hot coffee and stirring. He floats lightly whipped cream on top of the
coffee.
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Rudesheim Coffee:
An aromatic specialty coffee. He warms brandy
and an Irish coffee glass, then pouring the warmed brandy and three sugar cubes
into the glass, after which he ignites the brandy, burning off the alcohol, and
then extinguishes the flames with hot coffee, stirring all the time as it tops
up. He then tops off the coffee with whipped cream flavored with vanilla, and
sprinkles some grated chocolate on top.
and an Irish coffee glass, then pouring the warmed brandy and three sugar cubes
into the glass, after which he ignites the brandy, burning off the alcohol, and
then extinguishes the flames with hot coffee, stirring all the time as it tops
up. He then tops off the coffee with whipped cream flavored with vanilla, and
sprinkles some grated chocolate on top.