Showing posts with label Ground Coffee. Show all posts
Showing posts with label Ground Coffee. Show all posts

Friday, December 19, 2008

Coffee Number 16

***Getting through the backlog***

Tea Leaves

380 Mt Dandenong Tourist Road
Sassafras VIC
3787

Cinnamon Frangelico coffee beans (ground for plunger) - $9.35 for 200g


Whilst in Germany, one thing I fell in love with (apart from giant supermarkets, kuchen, Christmas Markets, barbecues…) was SheepWorld. He’s so frikkin cute! I love his motto: "Ohne dich ist alles doof". (Without you, everything is stupid). Adorable! I got a Sheepworld Espressoset for a gift, containing 2 Tassen und 2 Unterteller, and these baby-cups were perfect for sampling some new Cinnamon Frangelico flavoured coffee beans from Tea Leaves in Sassafrass we’d bought. Fabulous. The flavour was subtle, yet present, and without the sweetness you’d get from flavour syrups. A slightly more refined Christmas treat than a gingerbread frappucino.

Sunday, May 11, 2008

Coffee number 8



I actually haven’t bought a coffee for over a week. You’ll know that I’m trying hard to limit my coffee intake to one every other day, and that I’m still breaking in my new KitchenAid espresso machine. (Just typing those words makes me deliriously happy). I’ve also just started a new job where I can get free coffees all day. Are you teasing me, God? Just kidding.

So, this week, I don’t have a new coffee hot-spot to share, just a picture of a flat white I made at home. Too many bubbles in the foam, but I’m getting there!

Sunday, May 4, 2008

Coffee Number 7

Caffe Romeo
319 Doncaster Road, Balwyn North, Vic
(03) 9857-6444

$7.50 - 250g Premium Blend Coffee

I love my new KitchenAid Espresso maker. Thank-you Dad! It has been easy to set up and use. As soon it was ready, I bought a small packet of freshly ground coffee from suburban coffee heaven, Caffe Romeo. It smells so good! What I like most about the machine, apart from its jaunty colour, is that it has 2 separate boilers: one for espresso, one for milk. You can prepare both simultaneously, without the milk getting cold, or the crema dissolving into feral-ness. I’m working on getting the milk right, but we’re already enjoying cappuccini and lattés all day long.