$140 (regular price) - 30% (sale) + $15 (cute cups) + $70 (a year's worth of beans from Trader Joe's) = $185 to make my own espresso.
Translation? I was spending an insane amount of money at Starbucks on coffee (and let's be real here-- you know I also got some lemon pound cake, or an apple-walnut muffin, or some oatmeal). I'm not one of those omigoddon'teventalktomeuntilI'vehadmycoffee people, but I do become a nicer person after one cup in the morning. It prevents headaches (no, I'm not addicted-- the headaches came first) and helps me focus, so Starbucks became an integral part of my job performance. But on a teacher's salary, $500 is a BIG hit. So I hit up Macy's instead.
|Check out this bad boy!|
I'm having just one problem. Whenever I use non-dairy milk in my coffee, I notice a metallic aftertaste. I don't like it. I've tried almond milk (chocolate and regular), hazelnut milk (chocolate), and soy milk (unsweetened). I don't have this problem when I use dairy milk, and I make a darn good latte with all that foamy milk from my machine. But a) I'm lactose intolerant; b) if Starbucks can do it without the aftertaste, dang it, so can I! So what am I doing wrong? Help!
The key to really good espresso is the grind of the beans. The big grinder at the store doesn't grind them up well enough, though it's a good start. Enter my dad's 40-year-old Braun grinder, made in Germany and made to last FOREVER.
|This thing is a classic!|
The cute little red demitasse cup and saucer is the perfect indulgence in the morning, and makes me feel like I'm in un bar in Italy. OK, not really-- I hardly notice it as I gulp down the espresso because I'm almost always running late.
|Un espresso (the crema is soooooo good!)|
|A dairy latte, with good foam.|
Lemon pound cake? Stay tuned...