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!

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!

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/

Related articles

• Cafe Piccolo: New Best Seattle Gluten Free Restaurant. (guidetoglutenfree.com)

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.

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!

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.

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!

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!

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!