The iced espresso ritual. I am currently loving the combo of Ritual's Ccochapampa Peru beans with palm sugar. I can't believe I haven't explored palm sugar's delights till now. The mellow molasses flavor of the palm sugar is a perfect match to this espresso's acidity. Mmmmm.... sublime.
Ritual Roasters organic, fair-trade espresso x palm sugar x organic half-half. French cafe glass, pottery bowl, and ILSA espresso pot found thrifting; rectangular striped dish from Japantown; orange tray from OHIO design, rooster Portugal tea towel from magicmikas.
4 comments:
oh yuh, palm sugar's the bomb.i always try to find asian brown sugar for baking because it's got that deeper mo-lasses flavour that just isn't in its more processed american counterpart.
also currently loving both light and dark agave syrup. just a touch is often enough.
wow, funny that you mentioned agave, as i was initially using it to sweeten my coffee, in an attempt to eat less processed sugars. i broke down and tried the palm sugar i was saving for a future papaya salad, since i was craving a more carmelized flavor. i did try both agave & palm sugar in an iced coffee once and it was so good. but that's not very practical, huh?
That thrifted coffee maker is fabulous!
thank you! yeah, i could not believe my luck when i found it. a very rare occurrence, so i try to honor it with some good coffee and give it a baking soda bath every so often.
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