Reply to thread

Message

<blockquote data-quote="MonkeyDragon" data-source="post: 4912411" data-attributes="member: 23929">Well, now.&nbsp; ::Cracks knuckles::&nbsp; Where to begin?&nbsp; I've worked in coffeeshops for years, and am generally considered quite the &quot;bean expert&quot; amongst my coworkers.&nbsp; You gotta question about coffee, I gotta answer for you!For drip brew, I like mild, light to medium light roasts.&nbsp; My favorites are out of Costa Rica and Guatamala, but my absolute favorite EVER was a limited edition Ethiopian Sidamo that tasted just...awesome.&nbsp; And I like it all with a boatload of cream and sugar, though I'll sip it black if I'm doing a tasting.For &quot;bar&quot; drinks, I like white mochas, sometimes with vanilla or mint.&nbsp; Usually pretty easy on the espresso so that it's still milky and sweet.&nbsp; I also like straight espresso.&nbsp; With a couple of ice cubes to take the scald out, and in a shot glass, please.&nbsp; We have designated shot cups (they have tikis on them!) used to toasting...anything we can think of to toast!&nbsp; Beginning of the shift, end of the shift...middle of the shift...good things, bad things.&nbsp; In fact, just about any customer, should they choose, can join us in a shot.&nbsp; Straight espresso is too strong for me to enjoy sipping, but as a shot it goes down nice and smooth.</blockquote>

[QUOTE="MonkeyDragon, post: 4912411, member: 23929"] Well, now. ::Cracks knuckles:: Where to begin? I've worked in coffeeshops for years, and am generally considered quite the "bean expert" amongst my coworkers. You gotta question about coffee, I gotta answer for you! For drip brew, I like mild, light to medium light roasts. My favorites are out of Costa Rica and Guatamala, but my absolute favorite EVER was a limited edition Ethiopian Sidamo that tasted just...awesome. And I like it all with a boatload of cream and sugar, though I'll sip it black if I'm doing a tasting. For "bar" drinks, I like white mochas, sometimes with vanilla or mint. Usually pretty easy on the espresso so that it's still milky and sweet. I also like straight espresso. With a couple of ice cubes to take the scald out, and in a shot glass, please. We have designated shot cups (they have tikis on them!) used to toasting...anything we can think of to toast! Beginning of the shift, end of the shift...middle of the shift...good things, bad things. In fact, just about any customer, should they choose, can join us in a shot. Straight espresso is too strong for me to enjoy sipping, but as a shot it goes down nice and smooth. [/QUOTE]

Verification