MexicoKaren
Head Chef
I've come a little late to the party here, but just noticed this thread...Dina, we have alot in common. My hubby and I also love coffee, and a caramel macchiato is also my idea of bliss. Since we moved to Mexico a little over a year ago, I have been in heaven with the wonderful coffees available. Right now, we are using some beans that were grown and roasted in Compostela, about a hundred miles from us, by the Martinez family. It's carried by a little store here in Bucerias, and it is so good. Dark roasted, small beans, very flavorful. I can also buy Chiapas and Oaxacan coffee. There is no shortage of good coffee, and we brought our Starbucks burr grinder and espresso machine with us. For a refreshing summer drink, I brew up about 14 shots of espresso, sweeten it with lots of sugar and keep it in the refrigerator. Then, when we want an iced coffee, I start with 2 oz. of the espresso "syrup" and add milk. To make the syrup, I start with about 14oz of espresso and add 20 tsp. of sugar. I know this sounds like alot, but what you want is a syrup. You can cut back, or add flavorings if you like. But it really hits the spot. I just returned from China, where good coffee is hard to find, but I had lots of Nescafe, which is sold alreayd mixed with sugar and powdered creamer. Not bad.
Thanks for letting me join this discussion - Karen
Thanks for letting me join this discussion - Karen