You might need to use a cream soda that may have been around in the 60's. Maybe A & W cream soda. Stewarts cream soda. These create a foam when poured. The cream soda you used doesn't produce a high foam. I love old cookbooks.
that would make sense, most common items bought in stores today will be completely different from the same product bought in the 70s, for Instance the Vesper with uses Vodka, Gin, and Lillet Blanc will taste completely different from the Vesper from the 80s. Lillete Blanc had way more Quinine than it does today.
@@jeffreypenkoff6178 yes that’s true. It’s from the same company but the recipe is completely different making it a different product. Cocci Americano is equivalent to the original Kina Lillet.
You really need both beaters on the mixer -- it creates a laminar flow that forces the mixture to flow between the blades. Using only one the mixture just spins and none of the larger pieces get broken down.
I would love to see more recipes from that book! If you ever decide to attempt the sesame seed and honey drink again grinding the seeds beforehand will help in extracting the flavor. Toasting them lightly will also increase the flavor, bringing the oils out will let them meld with the honey.
Half a teaspoon of Angostura bitters really isn't a lot. There's a very good cocktail called the Trinidad Sour that uses 1.5oz of Angostura bitters, and it's nowhere near as overwhelming as you might think.
lol my son used to love “Elvis breakfast shakes” - a banana, peanut butter, cocoa powder, instant espresso, real or faux milk, and sugar, plus protein powder. It’s a very tasty combo, lots of balance & richness.
I think we can save the honeypot coffee. I'm going to try this: 1 cup french roast coffee, freshly ground (I don't have instant on hand) 1 tbsp sesame seeds, toasted and lightly broken up in a mortar-pestle 1/2 tsp sugar 1/2 tsp honey 1 pinch salt It should be less honey-forward and less sweet overall, and the salt & sesame prep should help balance the flavors. Honey is really strong though, so maybe it might need even less.
It was decent, but there's potential left to unlock. I ended up working back up to 1.5 tsp honey and 2 pinch salt because it seems to be going for that sweet & salty vibe. But even with prepping the sesame seeds, the aroma is great but their flavor is getting overshadowed by the dark coffee. This might work better (and be easier to make) with sesame oil since the flavor is much stronger.
To be very fair, banana milk lattes had a moment recently in a lot of asian cafes in my area! They essentially added espresso to those lil cartons of single serve banana milk from asian supermarkets/convenience stores, which, as another commenter pointed out, uses the artificial banana flavor that would have been more accurate to bananas of the time. Fun how things come back around :)
Do you think bananas in the 1960s tasted like modern banana flavor? Artificial banana was never believed to be “real” banana flavor. Most people ate many more bananas than artificial banana flavor. We didn’t have banana milk except the way that Morgan made it, or using a blender. Ohhh I bet you all don’t realize how few flavors existed in the stores. There weren’t tons of ways you’d even get banana flavor, until the 90s, the “artificialization” of American food took decades. We had banana taffy, banana split ice cream, maybe a lifesaver flavor, gosh I don’t think runtz even came out til 80s.
If I remember well, the artifical banana flavor that we mostly know today is from an extinct species of banana (in France it's name was "Gros Michel" I think? Literally "Big Michel", don't know if it's the same name in English), that was mostly around in the 50'/60'. It's like the recipes we're making in this era with the cavendish banana, and if this one disappear because of a fungus (it's possible with the recent fungal infection of the species), the people in 50-60 years trying to recreate the same recipe will have quite a surprise! Hope my English is not too wonky and it is understandable :)
8:50 i'd definitely suggest grinding the sesame seeds if you want a stronger flavor. i've never tried white sesame seed in coffee but i make a black sesame syrup for myself pretty regularly, grinding up the seeds gives a very nice smooth almost nutty sort of flavor. my go to pairings with it are usually cinnamon or cocoa powder
Hear me out here.... Sub the banana with a frozen banana and the instant coffee with cold brew and make it in a blender and you have a perfect summer coffee smoothie ❤
I will say ive made something similar to the coffee foam, but ive used seltzer and a sweetner (either maple syrup or a simple syrup). And that foams up aggressively, so it might have just your brand of soda
I would've never thought to put instant coffee in banana bread but after you mentioned banana bread in that last recipe I definitely want to try adding instant coffee next time I make banana bread, it seems like it'd be really tasty and make a lot of sense since I tend to have coffee with banana bread. Thanks for the inspo, I look forward to more videos like this :)
Coffee with bitters is actually one of my favourite ways to make regular coffee a bit more interesting, especially served cold. Actually had myself one earlier (milky coffee with coffee ice cubes, a spoonful of sugar and Angostura bitters). You can also switch up what kind of bitters you use to modify the flavour - orange bitters can work well!
Interesting bunch of recipes. The first perhaps needs a more heavily carbonated cream soda to “foam?” Second one I could see maybe being evolved into a very interesting syrup with a more complex fancy honey (Tupelo perhaps?) and either sesame paste or sesame oil to be served in espresso or even a latte? That third one would probably benefit from a blender to get the texture super smooth and frothy.
I would love to try that first one. I'd do more Ango, maybe shake up the the cold brew and cream in a shaker tin and do a different cream soda and make sure it's extra cold to get better carbonation.
Can't believe I'm commenting on the sponsorship segment but being from Kansas I absolutely loved seeing a coffee from PT's Coffee featured. :D They are one of my favorite roasters near me.
I’m envisioning the next time you compete that you do a vintage coffee recipes reimagined type of performance. Would be so cool! This was certainly fun to watch!
you started describing the first one and my immediate response was "I'm in". definitely a dessert sort of coffee drink. but those are fun sometimes. I'm actually surprised I've never heard of combining ango and coffee (outside of actual cocktails) before. they seem like they were made for each other.
Great original recipes! Would love to see more in this series. I love that these are able to be made without espresso, as I don't have a machine at home. Also, I love the hack of making a small batch of whipped cream with your frother!
8:58 I will say as someone who tends to mindlessly sip whatever drink I'm holding, no matter what my thoughts are on the drink, I relate to this. I've had drinks that are too bitter for my taste that I've unintentionally drank all of because it was there in front of me.
The banana recipe probably doesn't taste the same since the banana of that time got basically wiped out by bugs and its what we call artificial banana flavor.
like 3-5 drops of a candy maker's banana flavoring would probably do wonders (it's a really handy cheat for banana bread. _drops_ of it do a lot of work at giving it a little something "extra"). baking the banana for ~10 min beforehand would probably also help develop the flavor further.
Just as an idea if you show us more recipes from this book: Read them in a big armchair with ears or what they are called, wearing glasses and after being done reading taking the glasses off slowly and slowly say "enjoy" in a deep tone. Just to get that 70s show/tale vibe a bit more ^^
The third one really reminds of a milkshake recipe (replace coffee/vanilla with whatever additives, and we used ice cream in bigger portions instead of heavy cream on top). Sweet but rather nice.
All of these, even the sesame honey one, could be made to taste with more or less sweetener. Coffee, cream and honey is delicious so maybe that one needs to be less sweet. More sesame flavor could come from grinding and toasting the sesame seeds but maybe also just a few drops of sesame oil. Maybe? It'd be better than those globs of olive oil starbucks was pouring over our coffee just a year ago - right? Also these old recipes don't have to be used with instant if you want a different flavor of regular tasting brewed coffee. I love banana milk and aside from making it less sweet I think I'd make it in the blender so it could get smoother and maybe a frozen banana. As always with old recipe books we have to make it more to a modern taste. Loved the video.
Now I'm wondering about adding instant coffee to banana bread like you might do for chocolate cake. Bananas with coffee are a great combo so I imagine it would be pretty good
I need a channel that is just like yours but with tea instead of coffee. Bc I love getting creative like this with tea too, but you are more creative than me lol
We tried the Banana one with espresso instead of instant. It was okay but the entire time we were thinking we’d rather have a nice dark chocolate in there 😊
Interesting and great fun! Yeah, the second recipe didn't sound that appetizing even before you tasted it. Definitely would be interested in seeing some more of those old recipes. Love your videos. ~ ml
I just woke up with a headache and i decided i needed some cheer. This video had some excellent vibes. Hope you're doing alright with all that banana coffee, lol
I have been to a lot of cafes in Seattle but never found any espresso taste as good as Nescafe Classic instant coffee. What kind of beans do you recommend to replicate the Nescafe flavor?
Never heard about cream soda before - actually had to google it ^^ It seems, it's actually something more usual to english speaking countries - here in Germany it's just not a thing at all. So, I'm going to import some of it and give it a try. I love cold brew and combining it with ang bitters and some kind of soda? Sounds interesting enough!
Question for you? So I can't stand the taste of coffee. But I love mochas,lattes,and cappuccino. With that being said how will I know if my espresso shot is good? I've been going off of the light brown creamy top. Then I just squirt caramel sauce in it. Thanks.
I wonder if that first drink didn't foam because of the ice. Very cold soda will not fizz near as much as warm. The flavors sounds like an interesting mix besides the Angustura. The second reminds me of a Turkish coffee with sesame (perhaps you should to crack/grind it next try) replacing the cardamon; that's a drink I love, though it is too sweet to have often. The banana punch sounds .... interesting
You said you felt like the amount of bitters was a lot; but it looked liked you used half a tablespoon (tbsp) after saying it called for half a teaspoon (tsp)
Were those tablespoon measures for the honey & sesame seed coffee accurate? Because that looked like way more than what you said you put in.. later on you put 1/8th cup which looked to be similar to 1tbsp, but is in fact equal to roughly 2 tbsp..
You might need to use a cream soda that may have been around in the 60's. Maybe A & W cream soda. Stewarts cream soda. These create a foam when poured. The cream soda you used doesn't produce a high foam. I love old cookbooks.
My guess on the Creamy Coffee Foam is maybe the Cream Soda first or perhaps Jones isn't as carbonated as 70's era carbonation.
As an old person, I can confirm. Jones has a heavier mouthfeel and thicker texture than the cream soda when I was a kid.
that would make sense, most common items bought in stores today will be completely different from the same product bought in the 70s, for Instance the Vesper with uses Vodka, Gin, and Lillet Blanc will taste completely different from the Vesper from the 80s. Lillete Blanc had way more Quinine than it does today.
I was thinking the same thing
@@f00dify Lillet Blanc is basically a completely different product than the Kina Lillet called for in the original. (Kina Lillet no longer exists)
@@jeffreypenkoff6178 yes that’s true. It’s from the same company but the recipe is completely different making it a different product. Cocci Americano is equivalent to the original Kina Lillet.
You really need both beaters on the mixer -- it creates a laminar flow that forces the mixture to flow between the blades. Using only one the mixture just spins and none of the larger pieces get broken down.
True, IDK quite why, but she decided to use the whisk (they only give you one) instead of the dual beaters.
I would love to see more recipes from that book!
If you ever decide to attempt the sesame seed and honey drink again grinding the seeds beforehand will help in extracting the flavor. Toasting them lightly will also increase the flavor, bringing the oils out will let them meld with the honey.
Yes! Another way Morgan could spin the recipes is to adjust the ones she doesn’t like - into ones she is happy with!
Pro tip with sesame seeds: toast them in a pan until they turn golden first. Magnitudes more flavor!
Half a teaspoon of Angostura bitters really isn't a lot. There's a very good cocktail called the Trinidad Sour that uses 1.5oz of Angostura bitters, and it's nowhere near as overwhelming as you might think.
for a lot of drinks half an ounce of a go is a lot. but two cups dark roast cold brew is a lot of flavor!
Yeah, I use more than half a teaspoon in an old fashione, which is like a 4oz drink.
@@DrBrangar an old fashioned is 2oz whisky, less than 1/4 oz sweetener and few dashes of bitters.
@@Ghorda9 Ice melt bumps it up a bit more, and I tend to make them large, I guess, usually a 3oz pour.
Never seen anyone get so frustrated by sipping a drink before (8:50)
Great entertainment as always Morgan!
lol my son used to love “Elvis breakfast shakes” - a banana, peanut butter, cocoa powder, instant espresso, real or faux milk, and sugar, plus protein powder. It’s a very tasty combo, lots of balance & richness.
coffee cookbooks are something i didnt know existed but now im on an ebay search. thanks!
I definitely think this should be a series.
I think we can save the honeypot coffee. I'm going to try this:
1 cup french roast coffee, freshly ground (I don't have instant on hand)
1 tbsp sesame seeds, toasted and lightly broken up in a mortar-pestle
1/2 tsp sugar
1/2 tsp honey
1 pinch salt
It should be less honey-forward and less sweet overall, and the salt & sesame prep should help balance the flavors. Honey is really strong though, so maybe it might need even less.
It was decent, but there's potential left to unlock. I ended up working back up to 1.5 tsp honey and 2 pinch salt because it seems to be going for that sweet & salty vibe. But even with prepping the sesame seeds, the aroma is great but their flavor is getting overshadowed by the dark coffee. This might work better (and be easier to make) with sesame oil since the flavor is much stronger.
@@NickCombs Thanks for experimenting for us. I said sesame oil too. Just a few drops per cup would give a great aroma.
To be very fair, banana milk lattes had a moment recently in a lot of asian cafes in my area! They essentially added espresso to those lil cartons of single serve banana milk from asian supermarkets/convenience stores, which, as another commenter pointed out, uses the artificial banana flavor that would have been more accurate to bananas of the time. Fun how things come back around :)
Do you think bananas in the 1960s tasted like modern banana flavor? Artificial banana was never believed to be “real” banana flavor. Most people ate many more bananas than artificial banana flavor. We didn’t have banana milk except the way that Morgan made it, or using a blender. Ohhh I bet you all don’t realize how few flavors existed in the stores. There weren’t tons of ways you’d even get banana flavor, until the 90s, the “artificialization” of American food took decades. We had banana taffy, banana split ice cream, maybe a lifesaver flavor, gosh I don’t think runtz even came out til 80s.
Aldi sells this koala banana milk that is incredible for lattes! It's mostly just sunflower and actual banana milk tho, not banana flavored
If I remember well, the artifical banana flavor that we mostly know today is from an extinct species of banana (in France it's name was "Gros Michel" I think? Literally "Big Michel", don't know if it's the same name in English), that was mostly around in the 50'/60'.
It's like the recipes we're making in this era with the cavendish banana, and if this one disappear because of a fungus (it's possible with the recent fungal infection of the species), the people in 50-60 years trying to recreate the same recipe will have quite a surprise!
Hope my English is not too wonky and it is understandable :)
Hey was just coming to say the same thing. It was just randomly popping up across Indonesia when I lived there.
I don't normally enjoy coffee/soda combos, but I'm liking the idea of cold brew and creme soda together. 🤔Thanks!
8:50 i'd definitely suggest grinding the sesame seeds if you want a stronger flavor. i've never tried white sesame seed in coffee but i make a black sesame syrup for myself pretty regularly, grinding up the seeds gives a very nice smooth almost nutty sort of flavor. my go to pairings with it are usually cinnamon or cocoa powder
white sesame seeds is what tahini is made of
I did a barista course and thanks to you I managed to do so well! You kickstarted my interest in Coffee, and I just wanted to thank you for that. ❤
И вот опять с нами прелестная девочка которая рассказывает нам о кофе. День не прошел зря.
This channel has taught me that coffee today is also super weird.
You know what, that’s fair
Came here looking for this comment and was not disappointed.
Now I think recipe readings could and should be a thing!
I love audiobooks that read recipes, they’re incredibly calming. I bet videos would be delightful.
Please make a part 2. This was both very interesting and entertaining.
i absolutely love flipping through old cookbooks, always a fun surprise when i find one from the 60s or 70s at a thrift/antique store
You act like that was centuries ago! I was a child then.
and yes, I have no idea how old I am. ;)
The honey sesame one might be good treated like a concentrate; add it to equal parts milk of choice.
Banana and coffee are so good together!
Agree! 👏🍌☕️
It’s been known that coffee enhances chocolate so maybe make a recipe with both, if the cookbook has one you think looks good. 🤓☕️🍫
A mocha?
@@loganmontgomery1955 in this case she's referring to mostly chocolate with a little bit of coffee to enhance it.
oh I definitely want to try the banana coffee punch. that sounds good.
Hear me out here.... Sub the banana with a frozen banana and the instant coffee with cold brew and make it in a blender and you have a perfect summer coffee smoothie ❤
I’d love to see you recreate these recipes in your own refined way!
I will say ive made something similar to the coffee foam, but ive used seltzer and a sweetner (either maple syrup or a simple syrup). And that foams up aggressively, so it might have just your brand of soda
I would've never thought to put instant coffee in banana bread but after you mentioned banana bread in that last recipe I definitely want to try adding instant coffee next time I make banana bread, it seems like it'd be really tasty and make a lot of sense since I tend to have coffee with banana bread. Thanks for the inspo, I look forward to more videos like this :)
I’m curious to see more recipes from this book. Vintage recipes of all kinds are definitely my jam.
Coffee with bitters is actually one of my favourite ways to make regular coffee a bit more interesting, especially served cold. Actually had myself one earlier (milky coffee with coffee ice cubes, a spoonful of sugar and Angostura bitters). You can also switch up what kind of bitters you use to modify the flavour - orange bitters can work well!
Interesting bunch of recipes. The first perhaps needs a more heavily carbonated cream soda to “foam?” Second one I could see maybe being evolved into a very interesting syrup with a more complex fancy honey (Tupelo perhaps?) and either sesame paste or sesame oil to be served in espresso or even a latte? That third one would probably benefit from a blender to get the texture super smooth and frothy.
id love to see more of these, and maybe you could improve some of the ones you didn’t like!
I would love to try that first one. I'd do more Ango, maybe shake up the the cold brew and cream in a shaker tin and do a different cream soda and make sure it's extra cold to get better carbonation.
Please make another part! This is very interesting! 🫶🏻
Can't believe I'm commenting on the sponsorship segment but being from Kansas I absolutely loved seeing a coffee from PT's Coffee featured. :D They are one of my favorite roasters near me.
Not me yelling "oh NO" when you mention using a banana for a recipe 😆 great video, as always!!
Love this! Definitely want to see more recipes
This is great! I’ve been wanting to try out some coffee recipes. Especially the baking ones.
Oh yes! More recipes please 😀
Interesting.
It's very calming to hear you talk
I’m envisioning the next time you compete that you do a vintage coffee recipes reimagined type of performance. Would be so cool! This was certainly fun to watch!
William Kaufman? More like…James HOFFMAN! Coincidence? I think NOT!
Also can someone make a coffee “brew” book lol
Loved this!! It would so cool to see you take some of these old recipes and improve them. :)))
you started describing the first one and my immediate response was "I'm in". definitely a dessert sort of coffee drink. but those are fun sometimes. I'm actually surprised I've never heard of combining ango and coffee (outside of actual cocktails) before. they seem like they were made for each other.
I was half expecting some booze in that first one. Might be a very nice cocktail if spiked.
I'm so glad our heat wave has calmed down! Portland had been MISERABLE even with AC when you posted this
While like i love your recipe lot, the reduced recipe also moves it into range. very delicious, but also very sweet. Have a wonderfoul day.
Great original recipes! Would love to see more in this series. I love that these are able to be made without espresso, as I don't have a machine at home. Also, I love the hack of making a small batch of whipped cream with your frother!
Yes, produce more of these recipes. And I agree, the slide was a bit lacking.
I wonder if the cream soda originally used was one containing quillaia or yucca extract. The saponins might bring about more foam.
8:58 I will say as someone who tends to mindlessly sip whatever drink I'm holding, no matter what my thoughts are on the drink, I relate to this. I've had drinks that are too bitter for my taste that I've unintentionally drank all of because it was there in front of me.
this was so therapeutic to watch and learn about different recipes
Banana bread recipe: preheat oven to 355F; blend 3 ripe bananas, 1 egg, 3/4c sugar & 1/4c veg oil until bananas are smooth; mix in 1/2c ww flour, 1c ap flour, 3/2tsp baking powder, 1/4tsp baking soda, 1/4tsp cinnamon; scrape into well greased loaf pan; bake for 55 min; cut & serve warm with butter.
The banana recipe probably doesn't taste the same since the banana of that time got basically wiped out by bugs and its what we call artificial banana flavor.
yeah, I think some banana pudding mix powder would return some of the intended flavor
We need to revive the Gros Michel
like 3-5 drops of a candy maker's banana flavoring would probably do wonders (it's a really handy cheat for banana bread. _drops_ of it do a lot of work at giving it a little something "extra"). baking the banana for ~10 min beforehand would probably also help develop the flavor further.
The banana flavoring coming from an extinct banana is a myth.
@@elijahharris1113it’s not coming back. It went extinct. Only a matter of time until the Cavendish suffers the same fate.
Such a fun video! Would love to see more of this 🥰🥰
Written by William Coffeeman
I'm a coffee Newby. Some of this stuff is a little above my head but love your videos ❤
I think toasting the sesame seeds first and then add water and honey would enhance the flavour 🤔😊
Just as an idea if you show us more recipes from this book:
Read them in a big armchair with ears or what they are called, wearing glasses and after being done reading taking the glasses off slowly and slowly say "enjoy" in a deep tone.
Just to get that 70s show/tale vibe a bit more ^^
So happy to see the slide back that even that wimpy little slide will do...
For now 😊
The third one really reminds of a milkshake recipe (replace coffee/vanilla with whatever additives, and we used ice cream in bigger portions instead of heavy cream on top). Sweet but rather nice.
I'm sorry but the slide into this video was simply not sufficient. Bring the big slides back! Somehow!
I will try!
I too was disappointed by the abruptness of the slide. I will keenly be observing future videos for slide indiscretion.
😂😂😂
If you watch her studio tour she doesn’t have as much room to get a good running start.
Roller skates
All of these, even the sesame honey one, could be made to taste with more or less sweetener. Coffee, cream and honey is delicious so maybe that one needs to be less sweet. More sesame flavor could come from grinding and toasting the sesame seeds but maybe also just a few drops of sesame oil. Maybe? It'd be better than those globs of olive oil starbucks was pouring over our coffee just a year ago - right? Also these old recipes don't have to be used with instant if you want a different flavor of regular tasting brewed coffee. I love banana milk and aside from making it less sweet I think I'd make it in the blender so it could get smoother and maybe a frozen banana. As always with old recipe books we have to make it more to a modern taste. Loved the video.
Now I'm wondering about adding instant coffee to banana bread like you might do for chocolate cake. Bananas with coffee are a great combo so I imagine it would be pretty good
Yes, it’s delicious❤️☕️👏🍌
For the honeypot I wonder if toasting the sesame seeds would infuse the flavour more and help? Does sesame and coffee even work together?
I need a channel that is just like yours but with tea instead of coffee. Bc I love getting creative like this with tea too, but you are more creative than me lol
Is he a Renaissance Man or is he You?? Coffee and video!
Hi, Morgan! Way to go with the Jones soda, by the way 😀
We tried the Banana one with espresso instead of instant. It was okay but the entire time we were thinking we’d rather have a nice dark chocolate in there 😊
Please do more recipes from this cookbook! ❤
loved this so much! 🧡☕ the 70s were a wild time
Jones is a great choice in flavour, but I think they were talking about something more heavily carbonated.
Interesting and great fun! Yeah, the second recipe didn't sound that appetizing even before you tasted it. Definitely would be interested in seeing some more of those old recipes. Love your videos. ~ ml
it was an entirable convenient experience experience
You and Greg from How to Drink should do long long episode involving coffee and coktails
Watch out though he WILL add a lot of angostora bitters
Very fun! Please yes, make more videos like this! 😁
I just woke up with a headache and i decided i needed some cheer. This video had some excellent vibes. Hope you're doing alright with all that banana coffee, lol
Would using both beaters have made the bananas smoother and have made less of a mess?
Oh you do much recipes from this book I found them really invebtive and amusing
Cream sodas I grew up on in the 70s were a lot more carbonated than Jones is.
Hair’s lookin fresh, homie!
I have been to a lot of cafes in Seattle but never found any espresso taste as good as Nescafe Classic instant coffee. What kind of beans do you recommend to replicate the Nescafe flavor?
Never heard about cream soda before - actually had to google it ^^
It seems, it's actually something more usual to english speaking countries - here in Germany it's just not a thing at all.
So, I'm going to import some of it and give it a try. I love cold brew and combining it with ang bitters and some kind of soda? Sounds interesting enough!
Cream soda is kind of a vanilla-flavored soda. In a pinch you could make your own with fizzy water, vanilla extract, and some sweetener.
New kitchen? Loving!
definitively want the other recipes tested!!
I enjoyed this so much, these video's are very fun!!
Yes. More please
Yay, new vid!❤
“Perform the recipe”. Ha! I knew you were a former theater kid 😉
Nice espresso machine in the background. Why did you switch espresso machines and do you have a favorite?
I would love to see the baking recipes!
Okay I’m coming in this blind because I just started watching this, but Ango in coffee is g.d. amazing.
First one, maybe try stirring it hard like an egg cream ?
Question for you? So I can't stand the taste of coffee. But I love mochas,lattes,and cappuccino. With that being said how will I know if my espresso shot is good? I've been going off of the light brown creamy top. Then I just squirt caramel sauce in it. Thanks.
Judge your espresso in it's final form. Since you are enjoying in a coffee beverage, then I'd say it's good for you.
just noticed that you got a la marzocco too!
I wonder if that first drink didn't foam because of the ice. Very cold soda will not fizz near as much as warm. The flavors sounds like an interesting mix besides the Angustura. The second reminds me of a Turkish coffee with sesame (perhaps you should to crack/grind it next try) replacing the cardamon; that's a drink I love, though it is too sweet to have often. The banana punch sounds .... interesting
Cones are interesting when you do volumetric measurements. The glass was closer tohalf full than a quarter full.
That's a great video from Numberphile!
Frankly a Delightful video thank you
You said you felt like the amount of bitters was a lot; but it looked liked you used half a tablespoon (tbsp) after saying it called for half a teaspoon (tsp)
More please!!
Were those tablespoon measures for the honey & sesame seed coffee accurate? Because that looked like way more than what you said you put in.. later on you put 1/8th cup which looked to be similar to 1tbsp, but is in fact equal to roughly 2 tbsp..
Indeed, all items were measured out and checked ahead of filming