Originally Posted by
ziobacio
Is leche condensada sweetened milk in a can, like in the U.S.? If so, that might be a bit much.
Was being a bit facetious but that's the way coffee is drunk in SE Asia to disguise the bad (or at least very strong and robust
a)coffee.
What is half and half anyway? Can it not be made combining milk and cream or are the Argentinean raw ingredients just not very good?
Yes my search for decent coffee beans still continues after years of testing. To be honest I've given up hope. Even expensive beans bought from Cafe Martinez tasted very weak. At the moment I use Casa Do Cafe off of the guy who comes every Monday from BA to deliver then to all the cafes in the town....it's the best yet although nowhere near as good as a average variety bought in a UK supermarket.
I think I need to buy a espresso machine and milk frother to get the best out of the beans as the same coffee tastes better when had in a cafe.
Is it because of the way Argentineans roast their coffee (to espresso standards)? Maybe try a stove top espresso first before splurging on machine. Or maybe try roasting your own.
I found the coffee from Brazil to be gut rot (probably 100%
robusta if brewed with a drip.