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Enjoying a mug (Le Creuset) of Ethiopian coffee with organic hot milk.
I'm obviously in a suggestible mood, as I read your post and thought "mmmmm, yeah, perfect". Mine will be Kenyan (in a cafetiere) as I don't have any Ethiopian, but close enough.
Actually, I love the coffees from the Horn of Africa region, or east Africa (Ethiopian, or Kenyan coffees, in particular).
However, I've also been impressed by coffees from Yemen on the few occasions I was able to lay hands on some coffee from that tragic country.
Enjoy your Kenyan coffee; I find the cafetiere (French Press) or pour-over filter methods to be among the more forgiving methods when busily engaged in preparing coffee.
Having a mug of Ethiopian with hot milk and monk fruit sweetener.
Never heard of monk fruit being used to create a sweetener. Google throws up some interesting results. What's yours mixed with? G says it's 125x sweeter than sugar.
Yep, we've used it a few times, it's hard to find pure, sometimes it's mixed with dextrose, sometimes a sugar alcohol like erythritol it's been used for centuries in some parts of the world. It's even supposed to have some antioxidant and anti-inflammatory benefits.
It at least starts life as a plant vs. some kind of lab created product
So, like sugar then ? I'm surprised you've used it neat; you must have to drop individual granules into a coffee if it's over 150 times as sweet as sugar. I'm intrigued and will search it outIt at least starts life as a plant vs. some kind of lab created product
Enjoy.
This morning, I had a mug (Le Creuset) of Ethiopian coffee, a blend of two different coffees from Ethopa, both naturally dried, with organic hot milk.
A blend of three Ethiopian coffees comprise my lunchtime coffee (with organic hot milk).
The advantage of enjoying simple pleasures is that they're easily available. I'm about to have my second latte.
Agreed.
And that is a lesson I learn afresh every time I work abroad in a troubled, dysfunctional country, one that has been riven by conflict.
Exactly.
Some of the (very basic) stuff that we take for granted as readily available in our daily lives, are almost deemed luxuries - or distant memories shrouded in myth - elsewhere.
My Ethiopian coffee (a blend of three types of Ethiopian coffee) went down well at lunch time.
Blended 70% Ethiopian and 30% Kenyan to make a mug of coffee with hot milk and brown sugar.