Coffee Drinkers - How do you prepare your coffee at home to avoid places like Starbucks?
Replies
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I drink it black. ...try it.0
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Oh, coconut milk in coffee is also freaking amazing (I discovered this in the Society Islands, asked for Cafe au Lait, waitress replied 'cafe au lait de coco?', I said 'oui', the rest is history, and also pretty close to the extent of my French).0
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It changes for me from day to day. I drink it black somedays and other days I have it with cream. Some days I drink it hot and others iced. I like to buy premium coffee. It's more convenient to buy it ground, but occasionally I buy whole beans and grind them myself. I used to add sugar to my coffee, but I cut that out a few years ago and feel better for it. Coffee lifts me up and gets me ready for the day. My days are completely off when I forgo that cup of joe.0
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This is a bit annoying to make and requires stuff you may not already have at home. However, this method makes lattes that taste almost exactly like Starbucks for a fraction of the calories and price.
(If you have an espresso machine already just use that. I can't afford a good espresso machine so this is the poor man's method.)
You need:
-Milk frother
-Moka pot
-Sugar free syrup
-Unsweetened almond milk
-Ground coffee beans
1. Make espresso according to Moka pot instructions.
2. Warm up the milk (I use microwave).
3. Froth it until it has reached your desired level of foaminess.
4. Add the milk slowly to the espresso, along with flavor shot.
Depending on what kind of almond milk you use, I can make a 'grande' size tasty latte for only 30-60 calories! That being said, the process is a bit more complicated than a drive through or regular coffee. I got my frother and Moka pot for around $30 CAD online.0 -
TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
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Put K cup in Keurig. Typically a Vanilla flavor.
Press button.
Fill cup.
Add 2 tbsp International Delight Fat Free/Sugar Free French Vanilla Creamer.
Savor!0 -
super_b_star wrote: »Just as the title says. It's so obvious that it's much healthier (and cheaper!) to make your own at home. And while I understand people can simply like it black, I'm more curious as to what other 'recipes' people have up their sleeves for this. Thanks!
I have a thermos I purchased for $8 from a thrift store.
Often I put in 6 espresso shots, hot water, 30ml of cream and sweetener.
Every so often, I make it with 6 espresso shots, hot water, 10gm coconut oil and 10gms of unsalted butter - that I have put through the blender.
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TheVirgoddess wrote: »super_b_star wrote: »TheVirgoddess wrote: »I've never liked Starbucks, though oddly I use their coffee at home.
I just have a cup with two sugar in the raw packets, and a tsp of hot chocolate mix. I'm not trying to replace Starbucks though, so I'm probably not much help.
I use basic,generic, Folger's coffee. Do you think that using other grounds make a world of difference in quality? I'm sure it must, although I'm too afraid to try. Afraid of not liking it and it ends up being a waste of money because I don't know what to look for
IMO yes, it does.
How strong do you like your coffee? If not very, you want a light roast - I like a medium roast (so I buy Starbucks House Blend). If you like a really strong flavor, you'd go for a dark roast.
You should play around with different blends, see what you like. If you don't like a particular brand/blend - mix it with your Folgers so you won't waste it.
You also might try a flavored coffee - though they tend to be a bit more bitter, IMO.
I brew the House Blend as well. I also measure out 2T of French Vanilla Creamer as well. I figure I am not eating any other white sugar and I'm eating clean, this is the only "unclean" thing I'm CONSCIOUSLY sticking in my pie hole. On the subject of trying new, I have tried a lot to find just the right taste and the 'bucks House Blend. It doesn't have that tin taste on the back end. I like to taste coffee, not a tin can. Good luck! 0 -
TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?0 -
Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
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I'm a latte addict, so I invested in a bit of equipment. Best money I've ever spent!
- Microwave 2.5 oz milk for 35 secs. (I leave a little measuring cup under my machine)
- While heating milk, put 2 pumps sugar-free/regular Torani syrup & Benefiber powder into to-go cup
- Add milk to cup & froth using a hand-frother
- Grind beans fresh & brew 7.5 oz. medium strength espresso (strong coffee)
How about a little coffee song?
https://www.youtube.com/watch?v=MPnUzZiSEUo 0 -
I don't. I like Starbucks and hate making coffee.
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Nony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here0 -
Avoid Starbucks? Wait. What?!
Actually, my coffee needs are fairly simple and I try to stick to one ginormous fresh cup each day. I finally got a Keurig for Christmas and just use a Starbuck's pod. I use regular milk to help get my calcium and sweet n low, which is really inconsistent with my attempt to eat relatively clean. There is just something about the extra fake sweetness that makes me happy...
When I go to Starbucks, I like to get an iced latté. I have tried to replicate it but have never been able to get it right. It always tastes like I just let my coffee get cold. Why does it taste so much better from Starbucks? Has anyone else had success making good iced coffee or iced lattes?0 -
Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
Wellington is awesomenessNony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here
Ah Melbourne would have been my second guess (and the cappuchino should have given it away, I don't think they're that popular here). And yes, there is considerable debate over who invented the flat white! It was big news a few months ago when US Starbucks started serving them. We're down to two Starbucks here, and apparently they're actually better than most because they have to be to survive.
We live on coffee in this city, you would love it.0 -
I have an espresso maker for lattes and a French press and Chemex for when I want to take time and produce a really good cup. Other than that, it's fresh-ground and Mr. Coffee, with cream or milk.
I will say, though, that I was pretty embarrassed when I found out that putting pumpkin spice out of the spice shaker into my coffee actually tasted better than a lot of commercially available pumpkin spice coffees. Not Starbucks', granted, but most others.0 -
We make espresso with grounds from Peet's or a local roaster. i drink mine black, but the wife likes foam, and that is the key. If the foam is good, she is happy and does not need to bolt out the door. We bought a Kuissential milk foamer.0
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Nony_Mouse wrote: »Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
Wellington is awesomenessNony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here
Ah Melbourne would have been my second guess (and the cappuchino should have given it away, I don't think they're that popular here). And yes, there is considerable debate over who invented the flat white! It was big news a few months ago when US Starbucks started serving them. We're down to two Starbucks here, and apparently they're actually better than most because they have to be to survive.
We live on coffee in this city, you would love it.
Haha! I about died when I saw that Starbucks was going to be making flat whites here. And then it made me miss NZ and Australia. Double edged sword, that one.
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I like adding just a little lowfat chocolate milk or some Odwalla Chocolate Protein shake to mine -- maybe 1/8 c or less.0
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I'm a French press coffee drinker, with cream and sweetener, nothing special. I do however make ice cubes with the leftover and often make iced coffee later in the day. I also keep almond syrup, I do not use it much, but now and then love having a flavored iced coffee.
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super_b_star wrote: »Coffee can have radical differences in flavor depending on the beans and the roast. Sugar and cream will mask those flavors so really if you want new recipes...try different beans and roasts.
I'm from Minnesota, so we have Caribou Coffee here. My mother-in-law once got me a bag of some sort of mocha grounded coffee, and i HATED it, even with the dollop of creamer i used regularly like i do with my bland Folgers. She saw the word 'mocha' and thought that would be enough.
I definitely will have to explore my taste buds on different beans for sure
Folgers is my favorite too. For Christmas my mom gets me expensive stuff and I use it when my folgers French roast runs out before I make it to the store.0 -
Black at home and an Americano from Starbucks (YAY SEATTLE)!0
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Nony_Mouse wrote: »Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
Wellington is awesomenessNony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here
Ah Melbourne would have been my second guess (and the cappuchino should have given it away, I don't think they're that popular here). And yes, there is considerable debate over who invented the flat white! It was big news a few months ago when US Starbucks started serving them. We're down to two Starbucks here, and apparently they're actually better than most because they have to be to survive.
We live on coffee in this city, you would love it.
Sounds like my kind of town. Sitting down for a skinny latte right now
The funniest thing about Starbucks here was when they opened one in Lygon Street, which is the centre of our Italian area, and it was 2 doors down from where the first espresso machine was brought to Australia in the 50s (and started our love affair with (proper) (Italian) coffee). That Starbucks did not do so well... (Nor did almost all the others)0 -
Once you go black.... you sometimes go back.
I prefer mine black, but on the weekends, I sometimes get a sweet tooth.
I'm on the search for the perfect roast (SUGGESTIONS WELCOME!!).
I like using a french press.0 -
I always have non-fat cappuccinos, regardless if it's Starbucks, some other cafe, or at home. Easy to fit in about 100 odd calories a day 0
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I make a strong brewed coffee with my Aeropress and add 1-2 raw sugar packets. Then heat 4-8 oz milk in microwave, froth it with my stick blender, and stir into coffee. I like this so much that I don't miss coffee shops!0
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Nony_Mouse wrote: »Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
Wellington is awesomenessNony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here
Ah Melbourne would have been my second guess (and the cappuchino should have given it away, I don't think they're that popular here). And yes, there is considerable debate over who invented the flat white! It was big news a few months ago when US Starbucks started serving them. We're down to two Starbucks here, and apparently they're actually better than most because they have to be to survive.
We live on coffee in this city, you would love it.
Sounds like my kind of town. Sitting down for a skinny latte right now
The funniest thing about Starbucks here was when they opened one in Lygon Street, which is the centre of our Italian area, and it was 2 doors down from where the first espresso machine was brought to Australia in the 50s (and started our love affair with (proper) (Italian) coffee). That Starbucks did not do so well... (Nor did almost all the others)
I had a lot of fun at the Melbourne Starbucks I went to... I was still working at one and my partner card worked! Haha
I'm still jealous your talls come with 2 espresso shots.
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Nony_Mouse wrote: »Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
Wellington is awesomenessNony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here
Ah Melbourne would have been my second guess (and the cappuchino should have given it away, I don't think they're that popular here). And yes, there is considerable debate over who invented the flat white! It was big news a few months ago when US Starbucks started serving them. We're down to two Starbucks here, and apparently they're actually better than most because they have to be to survive.
We live on coffee in this city, you would love it.
Sounds like my kind of town. Sitting down for a skinny latte right now
The funniest thing about Starbucks here was when they opened one in Lygon Street, which is the centre of our Italian area, and it was 2 doors down from where the first espresso machine was brought to Australia in the 50s (and started our love affair with (proper) (Italian) coffee). That Starbucks did not do so well... (Nor did almost all the others)
I had a lot of fun at the Melbourne Starbucks I went to... I was still working at one and my partner card worked! Haha
I'm still jealous your talls come with 2 espresso shots.
Heh, two shots of espresso is minimum most places in Wellington! If you only want one you've got to ask (and are probably greeted with a look of utter disdain).
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Nony_Mouse wrote: »Nony_Mouse wrote: »Nony_Mouse wrote: »TimothyFish wrote: »Real coffee drinkers drink it black.
I come from a city of coffee drinkers who'd dispute that. Our most popular coffee is a flat white, followed by a latte, and then cappuccino, all of which are variations of milk-with-espresso.
I've been considering switching my daily skinny latte to a long macchiato, but I like my frothy milky coffee too much.
What I personally don't understand is all these flavours, and cream, in coffee. But I guess that's why Starbucks had to close most of their cafes here.
My "recipe" for coffee at home is black coffee with a dash of milk, just like I make my tea
@katem999 - You don't happen to live in Wellington, NZ do you?
Completely off topic, but I love Wellington. I've been having a lot of NZ nostalgia lately. It's where I learned to appreciate beer.
On topic, I have a cup with 1tbsp on Coffeemate or 1.5 if all the tablespoons are dirty.
Wellington is awesomenessNony_Mouse wrote: »
@katem999 - You don't happen to live in Wellington, NZ do you?
No, but I really must visit if you like your coffee like us (though there's probably some international debate as to who invented it first cos that's what our countries like to do)
Melbourne, Aus here
Ah Melbourne would have been my second guess (and the cappuchino should have given it away, I don't think they're that popular here). And yes, there is considerable debate over who invented the flat white! It was big news a few months ago when US Starbucks started serving them. We're down to two Starbucks here, and apparently they're actually better than most because they have to be to survive.
We live on coffee in this city, you would love it.
Sounds like my kind of town. Sitting down for a skinny latte right now
The funniest thing about Starbucks here was when they opened one in Lygon Street, which is the centre of our Italian area, and it was 2 doors down from where the first espresso machine was brought to Australia in the 50s (and started our love affair with (proper) (Italian) coffee). That Starbucks did not do so well... (Nor did almost all the others)
I had a lot of fun at the Melbourne Starbucks I went to... I was still working at one and my partner card worked! Haha
I'm still jealous your talls come with 2 espresso shots.
Heh, two shots of espresso is minimum most places in Wellington! If you only want one you've got to ask (and are probably greeted with a look of utter disdain).
Our conversation was something like:
Me: Can I have a double tall something or other?
Barista: ... Double?
Me: Um... Yes?
Barista: Two shots?
Me, now thoroughly confused: Yes? A tall with an extra shot of espresso?
Barista: Um... a tall comes with two?
Me: *jaw drop* No way.
I clearly need a marketable to NZ skill... Hm.
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I buy coffee from the shops - at the moment Aldi Fair trade organic. I brew it either in a plunger if I want to take some to work in a thermos, or a Vietnamese drip filter if not (http://www.ebay.com/bhp/vietnamese-coffee-filter), add a bit of a skim milk (a bit!, 10mls is plenty) and a packet of stevia (2grams) - I find more than one pack the flavour is too strong. I used to like coffee with lots of sugar or condensed milk but not anymore. In Australia we have no reason to go to Starbucks because good coffee is everywhere else. I still enjoy a flat white from time to time0
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