Cinnamon Cappuccino with sheep’ s Milk

Cinnamon Cappuccino with sheep’ s Milk

Originally uploaded by the real Caffeamore

In winter, when it’ s cold and stormy outside, there are certain spices that can make your Cappuccino even “warmer”, which are for example chili, ginger or, most popular with me, cinnamon. Chili and ginger are more suitable with chocolate, I think. I’ ve got a grinder with sugar and cinnamon mixed. So after you fill your cup with coffee, you add some cinnamon and, if you like, also a little vanilla, and then add the foamed milk (for those allergic to lactose you can always take sheep’ s milk, as I do). As is clearly visible on the picture, I am no pro at Latte Art and I do not have a professional machine with high pressure to produce great foam. But the brikka still makes excellent coffee! What would I do without it? Those studying days would be so much harder

What winter-related coffee recipes do you know, or at which place have you tasted such a creation? Please comment below!

Espresso con Cornetti da Gabbani, Lugano

The other tuesday we were in Ticino to catch some sun. The pasticceria Gabbani caught our eye because of the gorgeous-looking bread and pasticceria they had on their shelves. Then we noticed they had a Café, too. Naturally we had to try the coffee. It was delicious, and the price-quality ratio is exceptionally good! 8 Stars for the Espresso. It cost only CHF 2.40. To add to that, they offer 20 percent off on every tuesday on everything you buy to go, and that included the pasticceria. Their cornetti truly taste like the good ones you get in a classic Italian Bar. We will definetely return!

Les Gourmandises de Miyuko: 3 kinds of scones, delicious homemade sweets and good Caffè

The café Miyuko (located at the Beckenhofstrasse, near the tram station “Beckenhof”) is one of the gems I recently discovered in Zürich. There are not many cafés I would describe like this. Miyuko, however, stands out from most of the other cafés with very carefully chosen and prepared sweets and snacks, you can even have a light lunch (they offer soups and warm and cold sandwiches). As I’ ve told you before, I LOVE scones. The ones on the picture are very close to perfect, and they are gluten free, lactose free and vegan. (you can also have them in normal, for those who don’ t suffer from those allergies). There was one with pumpkin seed, one with raisins and one with sencha (green tea). They were served with guava and strawberry jam. Although it takes some getting used to at first, those exotic flavours really are delicious and the combinations form a good symbiosis. I also tried the Espresso, which they get from Café Noir (a small roasting facility in Zürich). I liked it, it’ s quite well-balanced, a little on the sour side (which doesn’ t bother me), but the taste is not as long-lasting as it could be. 7.5 Stars for the Espresso. The homemade pralines they serve with it, especially the one with cinnamon and dark chocolate, is extraordinary! So is the engagement of the owners who also run the place. I’ ll be back!

http://www.miyuko.ch/

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2011 in review

The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog. Thank you again for visiting my blog! See you in 2012!

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,200 times in 2011. If it were a cable car, it would take about 37 trips to carry that many people.

Click here to see the complete report.

Single Origin Espresso from India at Cafe Trussardi, Milano

Happy New Year, dear coffee lovers! To celebrate the beginning of 2012 (which, I hope, will coffee-wise be a diversified, tastewise interesting year), let me introduce you to a coffee gem I stumbled upon: the Single Origin Espresso from the south of India. I enjoyed this outstanding Espresso at Café Trussardi in Milano. It has a strong, balanced body and its taste lasts long. It truly was a positive surprise! 8 Stars!

Thanks to everyone who has visited my blog and thanks especially to the active users who have taken the time to comment! I truly appreciate your input and I’ m looking forward to the new year, hoping to see you all on my blog again! Til then, happy new year everyone!

Cialda golosa al Cafe Trussardi, Milano

Happy Holidays, dear coffee lovers! I thought I ‘ d update the “sweets” page on this blog, and I found a nice addition in this delicious wafle with vanilla ice cream and chocolate sauce. I enjoyed it with an exquisite Espresso at the Café Trussardi in Milano. Read more about the Espresso in the post above.

Marocchini e Torta Della Nonna at Bar Grossi, Milano

The perfect sweet to enjoy with a strong Espresso or Macchiato is the classical Torta Della Nonna, which is made with pignoli. It also has a slight note of vanilla and lemon. Try it next time you’ re in Italy! For more sweets, check the page  “the perfect sweet to enjoy with a coffee“.

 

 

Cappuccino and Espresso at the Globus in Zurich

Cappuccino and Espresso at the Globus in Zurich.jpg

Originally uploaded by Oriana Zängerle

For fans of foam you’ ve got to scoop, this Cappuccino is the ideal, and the price of CHF 4.90 is justified. The Globus at the Löwenplatz in Zurich is located about 3 minutes from Zurich Main Station. The “Tartufo del Piemonte” coming with it for free is the best chocolate sweet I’ ve ever had coming with a Coffee. If you ask, you also get a glass of tab water, as in almost any café in Switzerland. The Espresso is also very good and the taster loves the Tartufo as much as I do, so there’ s not a single critical aspect I could mention, sorry .

Espresso and Cappuccino at “K-Bar”

Originally uploaded by Oriana Zängerle

When you’ re shopping in Munich, you have a great variety of shops and magazines, but your choices of good coffee in the centre of Munich are a bit more limited. But if you go to “Konen”, a department store with 3 floors, you find a nice little bar called K-Bar. I think the photo talks for itself. Dont’ t you?

Schwarzenbach Cappuccino & Scones

www.schwarzenbach.ch
Schwarzenbach Cappuccino & Scones

Originally uploaded by Oriana Zängerle

I’ m afraid my favourite Cappuccino in Switzerland, the Brasil Santos Cappuccino, is no longer available at Schwarzenbach’ s. However, there are other compositions of Arabica Coffee and only one has a small percentage of Robusta in it. That’ s the one I tried last time because they told me it was the one closest to the Brasil Santos, considering the taste and intensity of the flavour. It was not as good as the Brasil Santos and I think next time I might go with the Italian roast, but it was okay and the way the Cappuccino is made still is extraordinary. Don’ t forget to go there before 11 o’ clock in the morning if you want to have Scones with it. To me, such a breakfast is heaven. I’ m already looking forward to the next time, though I can’ t afford it too often. With average price levels rising, Schwarzenbach has also raised their prices. Cappuccino is now at CHF 5.20. I hope they’ ll get their good waitresses to cheer up a bit. That would make it the perfect Café in Zurich.

Cappuccino e dolcetto nel “Caffé Negresco”, Piazza Santa Maria Maggiore, Roma

Cappuccino e dolcetto nel “Caffé Negresco”

Originally uploaded by Oriana Zängerle

I’ ve been to Rome again and I hate coming back from Italy, because Cappuccino is so great in Italy that the first one you drink once you come back is always a disappointment. This one was enjoyed in Rome to delay the first swiss or german Cappuccino. Although it was very good, the price is a bit of a knockout in the worst sense. It cost € 4. 50 and it was enjoyed at the caffé negresco on Piazza Santa Maria Maggiore. I’ ve known this café since 2005. Back then it was inexpensive and the waiters were Italian. Now they’ ve got cheap waiters but sky high prices, so the sympathy for this place is lost. I don’ t think I’ ll go there again. I just don’ t like people being taken advantage of and others getting rich at the same time. And this is a typical example of tourists being put upon. They don’ t have a lot of regular customers, but tourists who are coming there once. They still make enough money with this place. And the tourists are served by poorly paid people who don’ t stand a chance for a better job.

Exquisite Cappuccino at “La tazza d’ Oro”, Roma

http://www.tazzadorocoffeeshop.com/Originally uploaded by Oriana Zängerle

Everytime I visit Rome I go to the Pantheon. Just around the corner is the caffé “La Tazza D’ Oro”, which means “the golden cup”. This suggests that the Cappuccino served there is so exquisite as to deserve a golden cup, and it does indeed. It is the best one in the world I tasted so far. And if I had to give points, it would be an A plus. Because it costs € 1. The only petite thing I don’ t like is that you cannot sit down there. There is just one small bench next to the wall and it’ s not a café for a rendezvous. They also sell cups, for instance the one on the picture, and Coffee. I’ ll return there as soon as I can! This is the café I’ ve got the greatest sympathy for, because it has just everything I like about Italy in it. 8.5 of 10 Stars!

Chicco d’ Oro coffee maker at Bahnhofquai

Chicco d’ Oro coffee maker at Bahnhofquai

Originally uploaded by Oriana Zängerle

As I walked through Zurich the other day I saw one of these Chicco d’ Oro coffeemakers inside a Kiosk. I tried the Cappuccino and it was easy to make and reasonably good. The Price is also ok. I think it’ s a great idea to have coffee machines at kiosks. It’ s very convenient when you haven’ t got the time to sit down to enjoy your coffee.

Cappuccino and Latte Macchiato at Café Vits

Cappuccino and Latte Macchiato at Café Vits

Originally uploaded by Oriana Zängerle

Like the last time I went to the café Vits, I was again delighted by the nice taste and look of their coffee creations. They also have great sandwiches, for example a tuna sandwich, decorated with a sweet balsamico dressing. I loved it!

Cappuccino, Torta Da Nusch, Espresso and Abricot Crumble in Scuol

Cappuccino, Torta Da Nusch, Espresso and Abricot Crumble in Scuol

Originally uploaded by Oriana Zängerle

The Torta Da Nusch (price: CHF 5,50) is a local specialty of the Engadin, and this one was particularly good. We had it at the Café “MundArt” in Scuol. Cappuccino (CHF 4,50) and Espresso (CHF 3,80) were very good too, and as you can see, Coffee gets less expensive as you go away from the big city. This one was also served by a charming waiter and if you see the view from there, you’ ll want to go there, too..
To prove that, I’ ll post a picture of the view..

Here’ s the Link of the café:

http://www.mundartscuol.ch/

Cappuccino al Bar L’ Approdo (Campese, Isola Del Giglio, 2010)

 

Ciao a tutti!
I’ ve just returned from Italy and as always, I had a blast! It is high time I present you this cappuccino: I enjoy it everytime I’ m on the Isola Del Giglio in southern Tuscany. I enjoyed this little piece of coffee heaven at the Bar L’ Approdo in Campese.

The bar is conterminous to the beach and you have a direct view at the whole bay and at the torre del campese. But the pleasure already begins when you order the cappuccino: the barista is handsome and charming. In the evening you can enjoy a glass of wine and watch the sunset…it’ s just perfect! And the price is very low for an island: just 90 cents for the caffe’ and € 1.20 for the cappuccino. I’ m glad the bar is open in October now – I’ ll definetely return next year! 8 out of 10 stars!

Cappuccino fatto con latte di capra (Cappuccino with goat milk)

 

Cappuccino fatto con latte di capra

Originally uploaded by Oriana Zängerle

These Cappuccinos were made with goat milk. I wanted to try how the milk could be turned into foam, and as you can see, it turned out rather well. To my surprise the goat milk’ s taste didn’ t stand out as much as I thought it would and if you add a little cocoa and, since winter is coming, cinnamon, it becomes even less apparent. For a lot of people this is a good possibility to enjoy a cappuccino even if you have a lactose allergy or don’ t want to drink normal milk. I admit it takes some getting used to but I had my second goat milk cappuccino today and I’ m thinking of making it more often since I shouldn’ t drink too much milk myself and I like the taste of it more every time I drink it.

Caffé Goldbraun, Bonn

Caffé Goldbraun, Bonn

Originally uploaded by Oriana Zängerle

I was in Cologne and Bonn for the weekend and thanks to an insider I got to check out the exquisite Caffé Goldbraun in Bonn. I would never have found it by myself, but I can understand that people who’ ve been there once would want to return. I was so fascinated I don’ t know where to start..One of the points I like particularly is the fact that you can choose between normal, low fat, soy or lactose free milk. The Cappuccino opposite is made with lactose free milk (which I tried for the first time in my life). I didn’ t taste any difference to normal milk. The taste of the Cappuccino was perfect: the consistence of the coffee, the milk, the blend and the whole aroma just blew me away.
The design and atmosphere are also nice-you can sit next to the windows, some people use it as a creative workplace and in summer you can sit outside. All thumbs are pointing up! 8 out of 10 stars!!!
Here’ s the adress:
goldbraun
Am Hof 26a
53113 Bonn (Bonn-Zentrum)

http://goldbraun.de

Abricot Tartelette and Cappuccino from Gran Café

Abricot Tartelette and Cappuccino from Gran Café

Originally uploaded by Oriana Zängerle

The Grand Café in Zürich is situated at the Limmatquai and since the weather was beautiful as we walked along the Limmat we decided to drink the coffee on the Gemüsebrücke, so we ordered it to go. At the Limmatquai prices for coffee and snacks are high in general, and this one makes no exception: CHF 5.70 for the Cappuccino (quite a lot for the quality, which is not outstanding, though drinkeable) and CHF 4.80 for the Abricot Tartelette, which was really good.

Buona qualità di caffé

Buona qualità di caffé

Originally uploaded by Oriana Zängerle

I’ ve been to Bérgamo recently and was amazed by the beauty of this city. It has two parts: the città alta aka the part on top of the hill and the città bassa, the part beneath the hill. There is a cable car you can take to get to the città alta, and you can also drive up by car or bus. Although the città alta is very beautiful and has many great restaurants, I enjoyed my best cappuccino in this city so far at the città bassa, in the Caffè De Lempicka. Prices are also low, the caffè is still at 90 cents and Cappuccino at € 1,20. The cappuccino gets an 8 out of ten, so does the caffè. Bring it on, rest of the world:-)

Caffé Lungo at Baretto

Caffé Lungo at Baretto

Originally uploaded by Oriana Zängerle

Since I don’ t drink milk containing lactose at the moment I keep my eyes open for cafés that offer their specialties with lactose free milk as well. Unfortunately, Il Baretto is not one of those cafés. That is why I went for a standard caffé lungo instead. Its taste is as good as the look of it, and the price of CHF 4.10 is ok, since Il Baretto is located directly at Zürich Main Station. As you can see, you get a glass of water with it, too (if you ask). I’ ll give it 6.5 of 10 Stars.

Gingerbread Latte at Starbucks: Tall, CHF 6.70!

 

Gingerbread Latte at Starbucks: Tall, CHF 6.70!

Originally uploaded by Oriana Zängerle

I’ ve never been a fan of coffee chains. One thing you can say for them, however, is that they offer their products with normal, low fat, soy and lactose free milk. Starbucks does, anyway. So I tried the lactose free Gingerbread Latte. As I slowly recovered from the shock the prize gave me (CHF 6.70 for the smallest size: tall) and took a small sip, I burned my tongue. This taught me to never again drink coffee with a straw. The taste of the Gingerbread Latte is pretty satisfactory, they have good syrups. But that’ s exactly it: for a normal coffee you don’ t need starbucks, you can go there to enjoy all sorts of flavoured so-called coffee specialities. To me, they don’ t have much to do with coffee. It gets 5.5 Stars from me.

Rhubarb tartelette and Cappuccino at Cakefriends

Rhubarb tartelette and Cappu at Cakefriends

Originally uploaded by Oriana Zängerle

This Tartelette and Cappuccino were enjoyed at Cakefriends at the Limmatquai in Zürich. As the name of the Café suggests, it’ s all about cake. They have various specialities, from tartelettes, cakes to “cake and cream”. They also offer wine with cake.
The Cappuccino is both visually and tastewise attractive and the rhubarb tartelette tastes perfect with it. The Cappuccino gets 7 of 10 Stars!

Happy 2011! Here’ s the Pascucci Espresso Bio

 

Pascucci Espresso Bio

Originally uploaded by Oriana Zängerle

Happy New Year, dear coffee lovers!

Finding something suitable to introduce to you as the New Year Specialty is rather difficult in the jungle of mediocre coffee creations often served in Switzerland and Germany. But here, I have found an exceptional Caffé:

The Caffé Pascucci just opened its doors a month ago. It is located at the Seidenhof in Stäfa ZH. They also sell coffee beans and machines so you can enjoy a good coffee at home. Of course, the quality of the coffee served there is a few levels above, thanks to the excellent quality of the coffee, the machines and the skills of the barista. As mister Coppola, the owner of the shop, explained to me, a barista can destroy the potential of a great coffee bean and an excellent machine if he doesn’ t know how to operate the machine. For instance, an Espresso should never take more than 20 seconds to run into the cup, otherwise it turns bitter…
Anyway, this one, the Bio Espresso from Haiti, turned out great. 8 out of 10 Stars!!!

here’ s the link to the website: http://pascucci.ch/

Barista practice for Swiss Championships

Today I got to witness something very special: I saw Baristas training for the Swiss Barista Championships 2011 that will take place from thursday, 27th to saturday, 29th of January in the Westsite near Berne. This Cappuccino was excellent – and lactose free, otherwise I would not have been able to try it. I’ m not at liberty to say which coffee beans were chosen to make the Espresso in it, but they were chosen well. If you want to see the action (trust me, there will be loads!), come to the Westsite! No reservation required. For more infos go to:
http://www.swissscae.ch/2010/12/schweizer-barista-meisterschaften-2011/

Barista practice for Swiss Championships

Originally uploaded by Oriana Zängerle

Espresso & Macchiato at La Stanza

 

Espresso & Macchiato at La Stanza

Originally uploaded by Oriana Zängerle

For almost four months I haven’ t drunk any normal milk now and I’ m getting quite used to drinking pure coffee-if the coffee is good, that is.
This caffé is italian by its look and taste, and it needs no sugar or milk! I enjoyed it at LA STANZA at Bleicherweg 10 in Zürich. It is very popular among the people working in the financial sector which is fairly strong in that area, for you can eat there at any time of the day and there’ s always a good caffé to give you a boost of energy. (Just so I’ m clear: sleep is still the healthier way to regain your strength)
LA STANZA has a magnificent atmosphere and a real italian charm, and it also radiates from the italian owners that work there.
7.5 Stars for the caffé and the Latte Macchiato.

http://www.lastanza.ch/

Great Cappuccino at Adriano’ s, Bern

 

Cappuccino at Adriano’ s

Originally uploaded by Oriana Zängerle

This Cappuccino was made by a Barista who reached the finals of the Swiss Barista Championships 2011. I was there to find out all about the best coffee and was amazed by the variety of creations presented there. Coffee is such a complicated field of expertise, you can have thousands of different blends, created with coffee of various heritages, some mixing Arabica and Robusta and some emphasizing that the best coffee is authentic. The roasting process is very delicate, and also there preferences vary; some people like a dark roast, others prefer a lighter taste. It’ s key to always consume your coffee when it’ s freshly roasted, and store it at a place not exposed to the sun. You should only grind as much as you can consume within the next 20 minutes.
The cup of this Cappuccino says it right: “freshly roasted”- and it’ s also been in beans until a minute before the coffee was running into the cup. The taste speaks for this procedure. This Cappuccino was made with normal milk, unfortunately many cafés don’ t offer lactose free alternatives – yet. I hope this will change soon, after all there are a lot of people who are allergic to lactose.

Latte Macchiato and Soy Caffé Bicerin at Henrici

Latte Macchiato and Soy Caffé Bicerin at Henrici

Originally uploaded by Oriana Zängerle

The Caffé Bicerin contains chocolate sauce (Gianduja) apart from milk and coffee. Unfortunately, not even the chocolate can make the soy taste of the milk less apparent. It’ s such a shame they don’ t use sheep’s milk as an alternative at Henrici. Apart from that, I’ m thrilled by their Baristi’s artworks and the taste of their coffee creations and food. I do admit it’ s subjective what milk you like, so I stick to normal coffee without any milk when I’ m there.

As for food, I tried their vegetarian Flammkuchen, and it tasted excellent! The atmosphere is very cosy, and sometimes they have Live music in the evenings.
Henrici also had a Barista at this year’ s Swiss Barista Championships on January 27th to 29th in Bern. She participated for the first time and chose the category Latte Art; I watched her perform and was impressed: the pressure is very high in front of an audience so well educated in coffee, and although she was nervous at first, she controlled herself and made beautiful coffee creations.

http://www.cafe-henrici.ch/kaffeemehr.html

Latte Art at Swiss Barista Championships 2011

Latte Art at Swiss Barista Championships 2011

Originally uploaded by Oriana Zängerle

Just look at that Cappuccino and assume it’ s as good as it looks. Wouldn’ t you be in coffee heaven? I was. All those great and extremely talented Baristi creating their specialities and a well trained and competent jury judging every single one of their performance. We also asked some of the judges how they cope with the amount of the coffee they have to drink during such a short period of time. One answer I got was that the espressi were no problem, but the drinks containing milk were heavy on the stomach after a while. I definately understand that. And looking at the large number of talented Baristi in Bern, I’ m confident that the gastronomy will pick up on the high level of coffee served and demanded by that growing number of people who care what kind of coffee they are being served after a delicious meal in a noble restaurant, and that everything, from the age of the roasted coffee, to the coarseness setting of the machine and the machine itself and the Barista making the coffee, is harmonized. These factors strongly encourage more Cappuccino looking and tasting like this one. I’ m keeping my fingers crossed. And many thanks to Martin Egger, Swiss Latte Art Champion 2010 for this Cappuccino.

Caffé Lunghi (medium roast in front, dark roast at the back) at Spettacolo

 

 

 

 

 

 

Returning to normal cafés after the heavenly experience of Barista Championships is hard..I find I’ m getting pickier by the week in choosing where I’ ll have my coffee if I’ m not at one of my favourite places. Anyway, my job is to find new ones that convince me with their atmosphere, friendly staff and good coffee creations. As is the Caffé Spettaccolo (a coffee chain, but a small one with italian charm). They have three different roasts of coffee: mild, medium and dark. The mild one also tastes as the name suggests, the medium has more body and a slightly stronger aroma, but the most intense in terms of taste and body certainly is the dark roast (at the back). The Tuna Sandwich is, as their other snacks, very good; so are their italian Amaretti!!!
They have local branches in several swiss cities, and with a Caffé Spettaccolo at Zürich Airport it is made sure you get a decent coffee before flying out or after landing. Without it, your alternatives are quite dull (I recently ordered a normal coffee at Starbucks-threw it away after one and a half sips!).

7.5 Stars for the caffé at Spettacolo for consistent quality, italian charm and always saving me when I’ m at the airport!!

http://www.caffe-spettacolo.ch/

Cappuccino and homemade sorbet at Restaurant Piccard, Luzern

 

Cappuccino and homemade sorbet at Restaurant Piccard, Luzern

Originally uploaded by Oriana Zängerle

As the photo indicates, the homemade sorbet in couverture is the true discovery at Restaurant Piccard, which is located at the Verkehrshaus Luzern. It was the coronation of a truely delicious meal. With it, I ordered a Cappuccino (at the right, in the slightly curved cup) and was a little disappointed. I’ ve had this experience quite a few times before: Going to a noble Restaurant, feeling fancy and enjoying a delicious meal and being disappointed by the coffee. I think it’ s a shame that in many Restaurants, coffee is considered a minor matter than the food that is being served. The ingredients for the dishes are being chosen with the utmost carefulness, but the owner often does not even know what kind of coffe he’ s serving. They still have normal or even higher prices for their coffee, though.

For me, coffee is a stamp for a Café or Restaurant. If I don’ t like the coffee, I’ m not inclined to visit the place again. The alternative is accepting the fact that coffee is only being chosen and prepared carefully at cafés whith Baristi who are trained to prepare an exquisite coffee and not at Restaurants, and the consequence is to skip coffee after your delicious meal and go to a real café for that icing on the cake. What a shame!

Caffé Lunghi and Waffles at Eiscafé Tormen, Hennef

 

Caffé and Waffles at Eiscafé Hennef

Originally uploaded by Oriana Zängerle

Since I’ ll be in the area of Cologne and Bonn more often in the future, I’ ll have to keep my eyes open for good cafés there. After some truly disappointing experiences, for instance the fact that “Filterkaffee”, or the typical american coffee is still what you get when you ask for a cup of coffe in many Cafés that aren’ t located in the centre of a big town. This is one of the reasons why I was rather hopeful when I was made aware of the italian Eiscafé Tormen in the small town of Hennef. The Caffé Lungo really tasted good, although the crema was a little thin and vanished quickly. The gentleman accompanying me gave it a 7, I (since I compare it to the best I’ ve ever had and therefore it competing with several true Italian caffé) award it with 6.5 Stars. The waffles were really good, too. That’ s one thing I can say for the region: there’ s waffles on almost every corner (they’ re much harder to find in Swiss Cafés).

Cioccolate calde al latte di pecora

Cioccolate calde al latte di pecora

Originally uploaded by Oriana Zängerle

These Hot Chocolates were made with sheep’ s milk. Since I don’ t drink normal milk anymore, this is a great option for me. It tastes almost the same as cow’ s milk, I even prefer it. And it tastes great with the real chocolate I use. If you add some cocoa powder, it’ s  just how I like it: a perfect mix of bitter and sweet

Espresso at Bistro am See

Espresso at Bistro am See

Originally uploaded by Oriana Zängerle

The name of the café clearly is justified, as the lake is literally next to the café; it’ s actually situated at the boat station of Männedorf. The view from there is really amazing, so many people come here because of the location. The coffee is ok, but nothing special. I also go there mainly because of the location, or to have a nice hot chocolate or ice cream.
6 out of 10 Stars for the Espresso.

Spring is here: homemade Nougat-Latte Freddo

 

Nougat-latte freddo

Originally uploaded by Oriana Zängerle

What a beautiful time of year: spring! Here’ s a way to celebrate: create your own recipe, as I have done here. And since I tried it and thought it was rather tasty, I’ m sharing it with you: here’ s what you need for a Nougat-latte freddo:

• 1 Caffè lungo
• 2 pieces (ca. 10 grams) of almond-nougat chocolate
• 3 cubes of Ice
• 1 cl Macadamia syrup
• 1 cl white chocolate syrup
• a pinch of saffron
• 2 cl milk (you can also use sheep’ s milk, I did)

Preparation: brew the caffè lungo and melt the chocolate in it. Put the syrups into a glass and add the milk; stir. Add coffee, ice cubes and saffron. Decorate it with a straw. Enjoy! Please tell me if you liked the recipe:-)

Lactose free Cappuccino and Americano at Einstein Cologne

Lactose free Cappuccino at Einstein Cologne

Originally uploaded by Oriana Zängerle

I enjoyed this lactose free Cappuccino at café Einstein in Cologne. They use the Brasil Santos coffee, which is also available at other high standard cafés, like Schwarzenbach. Einstein has coffeeshops in Germany, Belgium and Egypt. I went to try one out finally because I had heard their coffee was good, and I agree. Although I am against supporting big coffee chains, I would visit one of Einstein’ s coffeeshops again if there wasn’ t another exceptionally good café in the vicinity. I did not like the lactose free milk, though. I wish cafés would offer cappuccino with sheep’ s milk! Many Baristi haven’ t even tried out this option, and I think it’ s high time they did! The prices were ok: €2,50 for the Americano and €3,10 for the Cappuccino.

8 Stars for the Americano and the Cappuccino!

The Address of the coffee shop is: Breitestr. 169, 50667 Köln

http://www.einstein-coffeeshops.com

You won’ t believe it until you drink it: at Bar 127, Roma

You won’ t believe it until you drink it: at Bar 127, Roma

Originally uploaded by Oriana Zängerle

I’ ve never had such a perfect, strong, yet not bitter or sour coffee in my life! Tazza D’ oro is nothing compared to this! It’s true what I always thought: you get the best caffè in a quiet via, looking unparticular and unadvertised, the barista is up to his job and doesn’ t need any kind of promotion besides his coffee to prove it. When asked he confirmed he makes his own blend of coffee and his wife bakes the pastries they sell. It’ s simple, and it works. The cherry on top is the price: €1,20 for the Americano, which is what they call a caffé Lungo in Italy. Here’ s the address to this place of coffee heaven:Bar al 127, Via Giulio Cesare 127, Roma. It’s right down the street from the Metro Station Ottaviano near the Vatican. 9 Stars for this marvellous caffè!

Il miglior caffé di tutti: al bar 127 a Roma

Il miglior caffé di tutti: al bar 127 a Roma

Originally uploaded by Oriana Zängerle

They also serve good macchiatos as you can see:-)I think this café deserves the honour of a double post: Tazza D’ Oro isn’ t my favourite café anymore, here’ s the new winner: Bar al 127, via Giulio Cesare 127, Roma.Forza caffé italiano!

Espresso and Americano at Eiscafé Orange, St. Augustin

Espresso and Americano at Eiscafé Orange, St. Augustin

Originally uploaded by the real Caffeamore

Whenever I’ m in Germany and in search of a good café I go for the ones that have an italian touch, because-let’ s face it-Italians are the masters in preparing coffee, it’ s in their blood. There are also a lot of Ice cream parlours in Germany, and most of those are run by Italians. Just like the one where we had the cafés on the photo. While the caffè were ok, but not extraordinary (6.5 Stars; prices: €1,70 for the Espresso, €1.90 for the Americano), the Ice cream was exquisite and we could have told that it’ s homemade just by tasting it. So improve your coffee, but please don’ t change the recipes for your ice cream! I’ ll return for sure!

Espressi (house blend and Single Origin Ruanda Burmera CoE) and white Mocha at Henrici

Espressi (house blend and Single Origin) and white Mocha at Henrici

Originally uploaded by the real Caffeamore

Who knew an afternoon with a friend would turn out to become a coffee revelation? My gal had the white mocca with oat milk (lactose intolerance really is a common problem), which she, as a lover of really sweet coffee drinks, awards with 8 (!) Stars for its balanced, harmonic taste!I ordered the special single origin coffee Henrici offers, which changes every now and then, and I got the normal house blend by mistake, too. So what did I do? Compare the two, of course. The one on the left, with the dark crema, is the house blend, which tastes ok, but in comparison to the Single Origin, which is from Ruanda and belongs to the Cup Of Excellence 2010, it had no chance! I’ m no (certified) coffee expert, but I would agree with the judges that the Single Origin coffee is extraordinary! 6 Stars for the house blend, 7.5 Stars for the Single Origin! Oh, and a smile to that charming barista

Macchiato in front of Gina’s Raspberry Dream Cake

Macchiato in front of Gina’s Raspberry Dream Cake

Originally uploaded by the real Caffeamore

It’s Raspberry time, which means my favourite season because I’m absolutely in love with berries as they are sweet and are the perfect topping to a cake! And they sweeten your tongue for a strong Espresso or a Macchiato with sheep’s milk, such as this one. It’ s a perfect combination!

Cappuccino con Panna and Rhabarberstreusel at Café Löwenburger Hof

Cappuccino con Panna and Rhabarberstreusel at Café Löwenburg

Originally uploaded by the real Caffeamore

Since I’ ve never featured a Cappuccino con Panna on Caffè Amore before and I rather enjoyed this one, I thought this is the opportunity to introduce this italian speciality to all of you who don’ t know what it entails exactly. Normally, a Cappuccino con Panna consists of Espresso with foamed milk (like a normal Cappuccino) and the panna (italian for whipped cream) is added on top. This one was created just with coffee and panna, so it is actually more of a Mélange, like the Viennese drink it. Since I can’ t drink milk anymore (but cream is ok every now and then) I decided to try this coffee just with whipped cream. The coffee was rather strong, but quite well-balanced. The cream gave it that soft touch. The Rhubarb crumble was also very good. I enjoyed this afternoon break coming down from the Löwenburg in the Rheinland (near Cologne), at the Restaurant Löwenburg. Prices were acceptable. A 6.5 for the Mélange!

caffè per 1€ a Maccagno!

caffè per 1€!

Originally uploaded by the real Caffeamore

I was in Maccagno on the east coast of Lago Maggiore recently, which is in Italy but quite close to the Swiss border. You have a bit of the swiss precision and accuracy, but you also have great Italian stile di vita, which includes coffee. This Espresso, or caffè, as the Italians call it, cost €1 and tasted fantastic. I admit it doesn’ t look too elegant in the plastic cup, but the taste does make up for it completely. I enjoyed it at the Bar next to the Campeggio. 7.5 Stars!

Best value for money coffeemaker for students

Bialetti Brikka is being christened

Originally uploaded by the real Caffeamore

As a student who loves coffee you have to compromise between affordable, but still taste-wise satisfying coffee. It should also be a coffee maker that doesn’ t make a mess or takes half an hour to warm up – who has the time for such things? Certainly not a very busy student like me. So when I was looking for a coffee maker that would provide me with good italian coffee and make the night shifts easier, I did not want to drink filter coffee as is still a very common custom in germany, but I also couldn’ t afford a high-end coffee maker and didn’ t have the space for a bean to cup coffee maker. So there was only one option left for me: the Bialetti Brikka, the best Mocca coffee maker there is. It is very inexpensive, and still makes great coffee. It has a special valve to hold the coffee in until enough pressure has built up to create a wonderful crema. The rest depends upon the coffee you use. Also, don’ t heat it up at the highest heat level, try the smallest flame if you have a gas stove or a low temperature level on your stove (out of six levels, I always use level 2). Good luck with the fine tuning, but once you figure that out the coffee and the crema will make it worth your while!

Mediocre Espresso at Café Rischart, Munich

This is one of the typical examples for the average coffee you get in the centre of Munich: it is overpriced and the staff can’ t tell in which direction to turn the grinder so the coffee machine’ s coarseness setting is adjusted in favor of the bean and the taste of the coffee. In fact, ignorance in terms of the grinding of the coffee can have an almost equally devastating effect on the taste of the

product as the quality and roast of the beans. Because of the fact that most of the staff of these cafés-I call them tourist cafés-don’ t know how to get the best possible result out of the coffee and machine they’ ve got to work with, I’ m grateful if they give me some whipped cream with the coffee. Luckily, they did The Espresso cost €2.30 and gets 6 out of 10 Stars.

Espresso at Tibits: ill-balanced price-quality ratio

Espresso at Tibits: ill-balanced price-quality ratio

Originally uploaded by the real Caffeamore

This is an example of a mediocre Espresso as there are loads in Restaurants. They focus on their food and don’ t want to spend money on coffee and also on people who have knowledge of what makes a good Espresso. How very sad! The Espresso was way too bitter to drink without a sweet. That’ s not a good sign. The Price of CHF 4 is also quite high, considering it is a self service Restaurant.

6.5 Stars.

Macchiato e Occhio di Bue al Bar Da Fausto, Giglio Porto

Macchiato e Occhio di Bue al caffè “Da Fausto”, Giglio Porto

Originally uploaded by the real Caffeamore

It’ s time to share with you some great coffee experiences after some rather disappointing ones. This Macchiato and Occhio di bue (“bull’ s eye”) were enjoyed at Giglio Porto al Bar Da Fausto. Even though the Occhio Di Bue isn’ t especially good, the Macchiato really is ok. Porto is good if you want to enjoy the morning sun. There are some beautiful beaches there, too (Canelle for instance).

7 Stars for the Macchiato!

Caffè e Occhio Di Bue at Bar Da Rosa, Giglio Porto

Espresso e Occhio Di Bue al Bar Da Rosa
Originally uploaded by the real Caffeamore

Here’ s the other Occhio Di bue. I leave it up to you to compare it visually to the one from the Bar Da Fausto (see previous post). The two Bars are about 50m apart, so I would recommend to try both. In my opinion, this Occhio Di Bue is better, the pastry is thinner and there isn’ t too much marmalade on it. And the Caffè is better, too. 8 Stars for the Espresso!

Single Origin filter coffee “la cascada” brew-it-yourself at Henrici, Zürich

Henrici Filter Coffee
Originally uploaded by the real Caffeamore

For a couple of weeks, Henrici has been offering the filter coffee, which is brewed by the customer at the table. They use a single origin coffee which might change from time to time, at the moment they offer the “Cascada” single origin coffee from Guatemala. It has a solid, rather mild body and a slight acid note, ending with a smooth aftertaste. I congratulate Henrici for their innovative spirits and think it is great that the costumers can experience the brewing of the coffee. However, for me it would be a bit too complicated to brew my own coffee everytime I visit Henrici, and I’ m looking forward to the single origin Espresso which they haven’ t offered these past weeks, but which should be back soon (they promised). 8 Stars for the “Cascada” filter coffee!

Marocchini at Bar Grossi, Milano

There are quite a few coffee specialities I have never introduced you to, one of the classic ones is the Marocchino: it is like a caffé Macchiato, only with some chocolate added to the coffee before pouring the milk foam on top. Now that I enjoyed such a great Marocchino as the one on the picture, I thought it is high time to share this exquisite speciality with you. I enjoyed it at the Bar Grossi in Milano. We had a fantastic Torta Della Nonna with it, which made it even more memorable. 7.5 Stars! E tanti saluti ai Baristi del Bar Grossi! A presto!