Time to get back to playing with the powdered coffee creamer. Before the coffee goes in or after?... decisions, decisions.
Which do you prefer and Why?
Before; Well this gives you this great treat at the end of the coffee experience. a little pinky sized lump of goo that didn't mix from the agitation of the stir stick.
After; If the mug is clear, then you can observe the graceful decent of the devolved creamer before a solid to a liquid. Nature can be so efficient.
Which do you prefer and Why?
Before; Well this gives you this great treat at the end of the coffee experience. a little pinky sized lump of goo that didn't mix from the agitation of the stir stick.
After; If the mug is clear, then you can observe the graceful decent of the devolved creamer before a solid to a liquid. Nature can be so efficient.
posted by:
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SF Bay Area
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I add creamer and sugar before the coffee, add about 1/3 of cup of coffee, stir vigorously, then top up to taste.
Who says coffee doesn't need a recipe?
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Well now, I think it best to put the extras in first, then pour the coffee in, somewhat to one side, there-by stirring the ingredients and making the use of a stir stick superfluous.
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sweet and light... sugar and creamer (either liquid or powder) first, then add the coffee... never have had the probs w/a 'glob o stuff' at the bottom of the cup
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See this is why I am glad I hate coffee, makes life so much simpler...
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coffee creates the simplest of causal realities, the careful balance between addiction and satisfaction. it renders one's life down to the basics, and equation which does not crumble---unless coffee is removed. then, well, life becomes a living hell. but i just feed the cycle. i cannot be held responsible for the chaos enflicted after citizens leave the safe sanctuary of my bar. i claim total, doe-eyed innocence...
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It is by caffeine alone I set my mind in motion,
It is by the beans of Java that thoughts acquire speed,
The hands acquire shaking, the shaking becomes a warning,
It is by caffeine alone I set my mind in motion.
(i prefer brown sugar and half and half, stir, then add hot coffee)
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Wow all these years I thought I was doing it correctly. I add sugar and cream after it is poured I tend to judge my coffee by color ... and to add the half and half / creamer to the right amount you have to pay attention to the shade of tan you are aiming for. All coffee is not made equally - everyone adds their personal flavor range/strength.
Kind of like mates I like mine strong/bitter with lots of fluffy (sugar and creamer) gives them that I am wild but can be contained with various quantities of gentle petting quality :)
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I drink tea. I put the cream in first, even though it's considered horribly declasse in Britain. That way, the cream doesn't scald, and it tastes a little better.
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We'll kids, I'm flying high at a Flying J truck stop some wear in Luisiana i think. The coffie has been smooth. every one has real 50/50 creamer. I't has been nice.
Truck stop tecneque;
Sugar and a little coffie at the bottom of cup,
Mix unill sugar has desalved,
Continue to fill, leaving room for 50/50,
Add 50/50 untill color is right. -
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this makes me sad.... but then what doesn't. I can't drink coffee, I can never tell when it is going to hype me up or knock me out asleep.
<~~~~~ sad face................lol
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50/50 AND internet with your coffee... Sounds like my kinda truck stop. :D
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Oh yea baby, I got my self all hooked up. Flying J, Mississipp, 800miles to go, just left New Orleans. Met with a Quick sketch artest, he is Fucking amazing. Hope you all have the opertunity to meet him, if i can drag him on the road. He has a lot going on, but he defenetly has the bug... The road.
Tomarow, A gentalmen in Tampa Bay. See his work at
www.judahdobin.com/illustration/
can't wate to meet him.
-Bevan-
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Personally, I'm almost always up for a Chai Tea Latte. that spells yum yum yum in my direction! If it's coffe that I must, it depends on the size of the cup, but a general 8 ounce glass gets coffee poured in first, leaving about 3/4 to an inch space from the top. Then pour in 6-8 seconds of coffee (translating to 6-8 packets/tea spoons). Stir. Finally, splash about 2 TBSP worth of whole D milk in to get it the perfect color (a medium tan).
I like my coffee like my men - really tan, super sweet, and named Mike! :)
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the exciting thing about coffee creamer is really that it makes good flash powder. :) Try throwing some into an open flame sometime.
Haven't really talked with you- though I expressed oddness at seeing you at Dickens w/o makeup and you were surprized to be recognized.
By the way... This girly is a performance artist/artist and would love to do trolls sometime. It's wonderful. I love doing characters that are all body movement. Crawly and climby are a plus. I played an adrogenous Fool character (silent) well enough at a Boston event to have frat boys yell "faggot" at me (among other things). *grins* I'm a gymnast, martial artist, tightrope walker...
Started at Southern faire in 91, went until 95 went all over the world and didn't come back until casa last year. Doing Dickens now too.
Saw Bonny in your pictures. :) Yay. She's so much fun to play with, and so easy to twist into a pretzel and play catch with!
My website is www.marymarch.com if you're curious (though most of the performance isn't on there). -
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i like my coffee like i like my women sweet and creamy,. with lotsa licker ,. .. errr i mean liquire,. hehe,. i like to add my cream in last. first ya get the coffee all nice an hot then ya sweetin it up,. it melts better when all hot and steamy,. then add some rum or armaretto for spice and then finish it off with a few creamy splashes,. mmm good
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first pour coffee into prepared custard, refridgerate 2 days, put in the creamer with 2 teas sugar then hit heavy with propane torch, map gas hotter. Let cool before drinking.
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Expresso with just a little raw sugar and a square of bitter dark chocolate. Ah heaven. Reminds me of Paris. Rich, Bittersweet, Sexy, and Mysterious.
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creamer first. I get the flavored liquid creamer that way I don't have to add sugar because it already has enough. I pour slowly counting to 5 (OCD) and then add coffee. No stirring involved.
Powdered creamer.. same thing... count to 5, then add coffee.. but with the powdered stuff there's still stirring involved.
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Sugar first, then 1/2 of the coffee, stir while adding the creamer (I prefer 1/2 and 1/2) once its just a bit too light add the rest of the coffee... Sweet, Creamy, and Strong thats the way I like both my addictions women and coffee
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Unsu...
Coffee should be:
Black as night
Sweet as love
and Hot as hell!!
I think I'll go brew a pot right now! -
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Hay kids, finding out what makes coffee low in acidity. High altitude. How cool is that? So i'm getting heart burn from the old brue and thought I'd do a little home work and well, the been needs to be groan above 12,000 feet with the exception of kona. So last night im at Venice Beach and i stop in to Urth Caffé. Well it was quite a cultural experience, I think every one that worked there grue up in Parue. so i brought up the subject of acid. They are very proud of the smoothness and low acidity of there Joe. so i bought a pound of freshly roasted beens and I'm on my 3ed cup this morning and well... No Heart Burn... Happy happy... Joy joy.
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