I love espresso, especially when it has a rich crema (the head that forms on top of a well made shot). I notice that some cafes produce this consistently while others never have more than a wisp on ...
After having a good fizzy lime drink recently, I decided to try mixing up some non-alcoholic drink options. Being completely ignorant of fizzy waters in general, I decided to go with tonic water to ...
I am curious about why those who invented carbonated drinks chose to use specifically carbon dioxide in the liquid, instead of some other gas (say, oxygen). (Obviously they wouldn't necessarily have ...
It is sometimes said that to best experience the flavor and aroma of a good whiskey (or whisky), one ought to add a bit of water. This practice is said to release flavors somehow. Is there any truth ...
Although I am by no means a connoisseur (I don't really even drink it) I have been investigating the various means by which wine bottles are stopped up. This was prompted by a negative reaction by a ...
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, ...
How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?
I have a moka pot I'm really happy with the coffee from this. However, after I've poured the first cup out, if I leave the heat on (however low), the coffee gets a metallic taste to it. If I turn ...
I plan to cook a thai dish this weekend and I search for drinks to serve along to that. In particular it will be a chicken dish with lemon gras. This is forked from another question of mine.
At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a ...