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Double thick cream in a Lungo.

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  • #31
    I was at the supermarket and they had some Gippsland double cream on clearance, the general public has no idea what's good for them. Needless to say I am currently quaffing a long black with double cream and a little sugar. Gotta say, I never imagined that I'd think of you while in the supermarket Yelta but I did

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    • #32
      Originally posted by magnafunk View Post
      I was at the supermarket and they had some Gippsland double cream on clearance, the general public has no idea what's good for them. Needless to say I am currently quaffing a long black with double cream and a little sugar. Gotta say, I never imagined that I'd think of you while in the supermarket Yelta but I did
      G'Day Magnafunk, well done. Tell me, how was the dairy enhanced Lungo?

      For some reason its a coffee drink that has never taken off in Oz, miles ahead of long black or an Americano in my opinion.

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      • #33
        But he had a long black..?

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        • #34
          I was actually too lazy to adjust the grind so I just did the old double on top of hot water. It was fantastic as always, I'll likely have another one tomorrow. To be honest, I don't mind cream for quite some time after it's use by date, the slight tang and increased thickness adds a dimension. Great on scones despite my earlier scone snobs comment

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          • #35
            Originally posted by magnafunk View Post
            I don't mind cream for quite some time after it's use by date, the slight tang and increased thickness adds a dimension. Great on scones despite my earlier scone snobs comment
            I'm with you again on this one, Pura market an excellent double cream in SA (yep, I know, repetition" yes it does improve with age, up to a point that is.

            Scones are good.
            Last edited by Yelta; 16 May 2017, 06:44 PM.

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            • #36
              Double thick cream in a Lungo.

              Following the cream theme...

              The French know what they are doing with the cooking and the adding of the butter and cream!

              I highly recommend adding a small dose of pouring cream in to the bottom of your milk jug before adding your regular milk to give a richer and more luxurious flat white / cap [emoji3]

              Fat and oils carries the flavours through the drink.

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              • #37
                It's not always butter... the frogs use plenty of duck/goose fat in their cooking.

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                • #38
                  Double thick cream in a Lungo.

                  Of course. Rich and delicious flavours [emoji106]

                  Just won't add the duck fat to the coffee just yet. 🤣

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