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Double thick cream in a Lungo.

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  • matth3wh
    replied
    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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  • herzog
    replied
    It's not always butter... the frogs use plenty of duck/goose fat in their cooking.

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  • matth3wh
    replied
    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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  • Yelta
    replied
    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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  • magnafunk
    replied
    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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  • readeral
    replied
    But he had a long black..?

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  • Yelta
    replied
    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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  • magnafunk
    replied
    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

    Leave a comment:


  • sprezzatura
    replied
    Lol! I figure full cream milk piccolo (70ml) and espresso (30ml) equals a big skim flat white, right?

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  • sprezzatura
    replied
    Love blackberry jam: we used to pick blackberries in Southern Oregon and my mom would bake blackberry cobbler and I'd make homme made ice cream!

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  • magnafunk
    replied
    Originally posted by sprezzatura View Post
    Do you use double cream on scones? It sounds really tasty (in moderation).
    Over at the scone snobs forum we use strictly clotted cream on scones

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  • Yelta
    replied
    Originally posted by sprezzatura View Post
    Do you use double cream on scones? It sounds really tasty (in moderation).
    G'Day Sprezzatura, Scones are something we seldom do, however having said that should probably make the effort now and again.

    Fresh scones with blackberry jam and double cream! what a combination, fantastico.

    PS: What's this word moderation.

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  • sprezzatura
    replied
    Do you use double cream on scones? It sounds really tasty (in moderation).

    Leave a comment:


  • Yelta
    replied
    What I was referring to in my OP was double cream, not whipped cream, no sugar and certainly no vanilla there's a vast difference, and definitely not pouring cream.

    The following description is from the Australian Woman's Weekly,

    "Double cream is very rich, with a fat content of 48 percent, making it the most versatile cream because it withstands boiling and whips and freezes well. (Cow's milk contains butterfat which is removed from milk using a centrifuge system. The longer the milk is centrifuged, the thicker the cream becomes).

    Single cream, also known as pouring cream, has a minimum fat content of 18 percent. It is homogenised and pasteurised and commonly used in sauces, desserts and soups."

    Health benefits? probably none, don't make it a regular thing, reckon I can feel the cholesterol coursing through my veins after downing one of these.

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  • sprezzatura
    replied
    Originally posted by Javaphile View Post
    If you want real whipped cream made fresh and the way you like it (Sugar? Vanilla?) grab an N2O whipped cream dispenser. Depending on how cold your fridge is the cream will stay good for over 2 weeks in the dispenser giving you the option for fresh whipped cream on demand with no muss and no fuss. I would not be surprised to find that one or more of our sponsors carries them.


    Java "Whip it! Whip it good!" phile
    I used to make up 6 of these every morning for our customers. We added Torani and Monin syrups to a few (Irish Cream; Vanilla; Creme de Cacao; Orgeat; Hazelnut and so forth)

    Fantastic on hot chocolate! Great on mochas with a quick zest of orange peel! Shoot some in a tiny take away cup for the little kids

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