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Double thick cream in a Lungo.

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  • Double thick cream in a Lungo.

    With most of the milk forum concerned with health I thought it a good time to look at the decadent side of things.

    For me this consists of adding a couple of heaped teaspoons of double thick cream to a Lungo, float it on the top after you have pulled the shot, wonderful.

    My cream of choice is double thick Pura.

  • #2
    Sounds like my kinda drink Yelta
    Is your Lungo a single or double ratio to the two heaped teaspoons of double thick cream?
    I have had a single espresso with a dash of pouring cream, sprinkled with a pinch of cardamom and nutmeg. Yummmy

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    • #3
      Originally posted by Kevo View Post
      Sounds like my kinda drink Yelta
      Is your Lungo a single or double ratio to the two heaped teaspoons of double thick cream?
      I have had a single espresso with a dash of pouring cream, sprinkled with a pinch of cardamom and nutmeg. Yummmy
      My version of a Lungo = 18 grams coffee in a single basket ground to give me a pour of approx 90ml in 30 seconds, use as much or as little cream as you want, nothing is cast in stone.

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      • #4
        Anything is better with pure cream. Add a shot of kahlua and half a shot of brandy for a superb Café Royale!.

        Had a friend try to be nice and add cream to my coffee - thickened style. Large oily puddles on top and a not-particularly-nice smell to it.

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        • #5
          Originally posted by Yelta View Post
          My version of a Lungo = 18 grams coffee in a single basket ground to give me a pour of approx 90ml in 30 seconds, use as much or as little cream as you want, nothing is cast in stone.

          This is awesome

          So, because im such a noob does that mean you "overdose" your single basket with a courser grind?

          I might be making assumptions here, because not all double/single baskets are the same, but at lease with the BDB BES900 i use 13g on single basket and 18g on a double. Which pours 30/60 ml in around 25-35s .

          Im Def going to try this.

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          • #6
            Originally posted by Yelta View Post
            With most of the milk forum concerned with health I thought it a good time to look at the decadent side of things.

            For me this consists of adding a couple of heaped teaspoons of double thick cream to a Lungo, float it on the top after you have pulled the shot, wonderful.

            My cream of choice is double thick Pura.
            Thought I would bump this, still reckon the addition of quality cream to a Lungo now and again is the height of decadence.

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            • #7
              You wanna get out more often Yelta

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              • #8
                Yeah, I know, thought it would make a bit of a change to the (My Breville/Sunbeam is broke) posts.

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                • #9
                  I very occasionally use a darker roast and make a strong cup of filter to which I add double cream and (gasp) sugar. It's not snobby, but it is delicious.

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                  • #10
                    Originally posted by Yelta View Post
                    Yeah, I know, thought it would make a bit of a change to the (My Breville/Sunbeam is broke) posts.
                    It was a brief breath of fresh air Yelta... thx ;-)

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                    • #11
                      Originally posted by magnafunk View Post
                      I very occasionally use a darker roast and make a strong cup of filter to which I add double cream and (gasp) sugar. It's not snobby, but it is delicious.
                      Sounds good mate "not snobby" don't know where you got that idea, I reckon it's right up there.

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                      • #12
                        I have fond memories of ordering a Vienna coffee... in Vienna 20 years ago.

                        Sitting on 500 year old cobblestones outside a 300 year old cafe a couple of blocks down the road from Beethoven's house... sipping an average coffee through a layer of heavy cream in fine china tea cup --- it broke all the "snob rules" but has remained one of the most memorable coffees just the same.

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                        • #13
                          Originally posted by magnafunk View Post
                          I very occasionally use a darker roast and make a strong cup of filter to which I add double cream and (gasp) sugar. It's not snobby, but it is delicious.
                          Excellent idea.

                          I am partial to Viennese coffee.... Double cream in the bottom of the cup with a "strong" shot on top. Extras can be added as needs dicatate.

                          Yummy.

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                          • #14
                            Oh speaking of sugar!

                            What type of sugar is favoured in the cup for those who add it?

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                            • #15
                              When I was living in Switzerland and had to give up on a drinkable cup of tea anywhere, out of desperation I took to ordering espresso with cream. This was the sweetened whipped cream from a can and it became my default drink in cafes. The rest is history, I became a daily coffee drinker and upon return to Oz mostly short macs. I would love to occassionally have a coffee with whipped cream at home but alas you can only buy a large can of the whipped cream which goes off quite quickly. Suffice to say I am partial to an affagato as a dessert too.

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