San Antonio Coffee

via various:

Cuban: Café Cubano – espresso with 1 teaspoon of sugar.

Mexican: Café de Olla – 1 tbsp coffee, 1½ tbsp. piloncillo, 1½ cups water and a cinnamon stick.

Irish Coffee — Irish Coffee.

Previously San Antonio Coffee

Still a works in progress, be my guess. Subsidiary to this one, I’ve added “Pour Over” to my morning routine.

The pour-over crazed got me off on a tangent, and I resolved to make my own stand. Which is also why I do so little of making my own stuff, besides the horoscopes. Took two trips — so far — to the home repair depot store (Lowe’s), a stop at a Walmart, and the project is still not in a finished state.

Online research turned up a couple of options, copper fittings with wooden dowels for support, or a strictly pipe-fitted stand, with no wood base

San Antonio Coffee

The variation on a theme, the pour over craze, I tend to use two scoops of fresh-ground coffee, a standard pour-over funnel (coffee maker) and for that first cup, in a big tumbler? A pinch of the old piloncillo in the bottom of the cup.

Real men don’t stir (their coffee).

The result is the bottom eighth is syrup-like, redolent with the fragrant blend of coffee tinged with whatever the particular sugar-cone tastes like.

Due to the piloncillo’s “all natural, earthen” texture, the nuances of flavors vary from musky molasses to fruity sweetness, or just a brown sugary goodness. All depends on the sucrose and its rudimentary processing.

San Antonio Coffee

While I was in Port Angeles (WA), I had a single cup of Bull of the Woods at “Bada” coffee — a triple Americano, Cuban-style with cream.

Good, not too sweet, which is all I was looking for, something to cut some of the acrid bitterness frequently associated with coffee.