What do the espresso experts drink?

[pinch]

From my reading thus far I haven't been able to get a feel for how you guys enjoy your caffeination throughout the day. Are you all throwing back doppio after doppio, americanos, capp's? How about sugar? Any of you guys bold enough to admit to it?

Here, I'll start: more often than anything else, 12 oz americano, double - 2 cream, 1 (ristretto, heh) sugar

[malachi]

95% of all coffee I drink is double espressos.
I enjoy the periodic macchiatto.
Every once in a while I'll have a cappuccino.
And I had an affogato about 3 weeks ago.

I cup a lot of coffee as well.

No sugar.

Just what I like is all.

[Abe Carmeli]

It is 1-2 doubles or 2 ristrettos a day for me. No milk drinks. As to sugar, that depends on the blend I use. Some are enhanced with a little sugar (~1/2 a teaspoon), some are better without. The dark roasts often require some sugar. As to my rating as an expert, I'd say that the term obsessed is more appropriate . I never cease to learn.

[HB]

Two double espressos, one cappuccino (4.5 - 6.0 ounce cup depending on my mood). Occasional Americano / macchiato / breve. Weekends about double the weekday consumption. No sugar. During tests... well, I don't count the number of shots, but the number of hours after midnight that I vibrate. I join Abe in the "happily obsessed" camp.

[bobroseman]

Americano for Breakfast and a Double Espresso apre lunch for dessert. More if my blend of the week has been better than usual. I skip the double on the occasions when my roasting has been particularly "gag-licious".

I particularly like to torture myself with an espresso made with beans just out of the roaster. I know you're supposed to wait a few hours for outgassing but roasted peanuts are great right out of the roaster and roasted chestuts are great right out of the fire. I can't shake the feeling that roasted coffee ought to be teriffic right out of the roaster. Actually, I like it that way.

Bob Roseman

[srobinson]

Usually doubles and recently a lot of hand pulled ristrettos. Two in the morning and one after work. I'm to the point now where one after a good meal on the road is no trouble.

The occasional drek at work when I have to be there super early and I will overdose when playing with a new machine and gain the ability to stare through concrete after 4-5 doubles.

[another_jim]

6 ounce cappa first thing in the morning and before going to sleep; otherwise espressos or macchiattos. Machiattos are especially good if I'm feeling hungry, but it's not time to eat, sort of like having a chocolate bar.

If I invent a diet around macchiattos, will I get rich?

[OlywaDave]

Okay I have to say this is a great thread...

I drink 1-3 (depends on the day) Double Ristretto shots during the weekdays. My espresso consumption falls off a bit on the weekends since I'm no longer sitting 6 feet away from the Wega Lyra we have here at Espresso Parts. So I manage a shot or two off of my Silvia at home or I try to head to a exceptional cafe. The latter is easier said than done, especially when out of town, even in the Pacific Northwest. In his seminars Dr. Joseph John says that 90-95% of cafes and drive thrus aren't making "true espresso" in my opinion happen to think he is being a little generous.

[PeterG]

While I am at home, I have 1-3 doubles in the morning at work, cup the rest of the day. On Saturdays and Sundays, I drink great coffee from an Eva Solo. Have I mentioned I love the Eva Solo?

While I am traveling, it is a challenge to get any good coffee at all. You would not believe the swill they drink in Kenya. So, when I am cupping and I find a good coffee, I start to swallow.

Peter

[PheasantCreek]

double-ristretto espresso, macchiato, cappuccino (7oz), americano, and french-pressed.

As for caffeine, the only problem I've had was a barista I was training handed me a shot that was pulled a tad too long and had my mind shorting out for about 3 hours. Otherwise? I haven't had any problems sleeping.

[ThaRiddla]

I usually have a cup or two (8 oz) of drip coffee when i wake up in the morning (depending on how early my dog wakes me up). When I get to work, I have a cup or two more (usually 6 oz. cappa cups). Usually, there is someone offering shots of Black Cat throughout the day and I'll indulge in 3 or so of those. A cup or two in the afternoon gets me through the post-lunch food coma. Right now, there is fresh Iced Tea brewed all the time, so I'm always sipping on that in-between cups of coffee.



Ginger Plum Oolong.....: drool :

[pinch]

Damn, Riddla, I was just about to ask, "Man, where do you work??!!" Then I saw your attached link......NICE. Hiring?

[NewEnglandCliff]

Back in 1981 I was drinking about 7 black cups of whatever coffee was being brewed at work, offered free to increase productivity. All the coffee was pretty much the same back then.

Then one day, literally, I suffered a metabolic change and found that even half a cup caused adverse side effects that my doctor said were unhealthy. I pretty much stopped drinking coffee for 13 years, but couldn't resist an infrequent cup while overseas, especially while I lived in Germany. It still caused the same negative symptoms, though.

Then while visiting a friend in Seattle in 1994 I was turned on to an iced latte from a street vendor. Haven't been able to stop. I have a somewhat better tolerance for caffeine now, but I can still only drink one beverage a day. Sometimes I even skip a day.

I have a custom fabricated filter basket that allows me to pour a 1-1/2 once ristretto from my La Spaziale S1. During the week I'll have one of those mid-afternoon. On weekends I'll usually have a macchiato in the morning. On any given day I may, instead, choose from my collection of coffee brewing paraphernalia and brew a coffee drinking it black - always black. Every once in a while I'll have a cappa (no sugar, maybe some chocolate shavings), or on a hot day enjoy the drink that started it all again for me - an iced latte (no nuthin). If I'm really in the mood for a second drink I'd have to make it decaf.

I'm always experimenting with the coffees from specialty roasters, like Intelligentsia. More often, though, I roast up a single origin or an experimental blend myself.