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 ...
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 ...
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 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 ...