At home, the plain black Mokkamaster does the trick, some times with a little vanilla or hazelnut to change it up between cups. At work, a double espresso with a ristretto and some water, so basically a strong americano for every cup through the day.
this post was submitted on 24 Apr 2025
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Masala chai with as much sugar as can be dissolved into the water. 4 spoonfuls for a large teacup, 3 for a normal size teacup.
Sometimes a splash of milk.
I make concoctions. I like ginger tea with either ginger honey crystals or another Chai tea bag, a bit of creamer and sugar. I don't like coffee, but I was really into dunkachinos which I found out was just coffee and chocolate. So I do espresso and hot chocolate. I also put ginger in that. Fruit teas are sugar only.
Working on weaning out caffeine. My current coffee blend is mostly decaf with a few beans thrown in from my last caffeinated batch, ground myself and cold brewed for 13-16 hours, taken just with a splash of half and half cream and no sweetener.
A while back a freind regifted me a coffee frother she had never used.
I put the milk in the microwave for 30 seconds and froth it. I like to add it on top after pouring the coffee.
Hot coffee, Cafe con leche unsweetened or barely sweet (espresso with lots of milk)
Cold coffee, cold brew on ice with a little milk and pretty sweet
Hot black tea with a little milk, or spiced chai with milk and sugar
Cold black tea just ice or mixed with lemonade
Hot green tea nothing just tea
Cold green tea with nothing but ice
Coffee black if I'm making it at home with my fancy stuff. Otherwise I'll put cream and sugar in it. I usually drink tea without anything in it.
Tea: strongish, sometimes milk. Coffee: strong with milk, occasionally add a tsp. or so of honey or maple.