Gastonia, NC

[mawil1013]

Don't laugh but I got serious about coffee and espresso after McDonalds came out with McCafe Mocha. I read that they use Starbucks coffee beans.

Back in 2009 I purchased a De'Longhi EC 155 used for $33.00, of which I still use. A few months ago I bought a Burr Grinder off line for $15.00. I make my own chocolate syrup also. All of which works well for me. I get a decent Creams most of the time but always dump it into latte so I doubt it makes a difference but usually get good Creams as long as I don't hurry through tamping. Currently I'm refining my grind setting on my grinder. My local coffee shop where beans where obtained closed it's doors so now searching for a new source. I was happy with Bustello but wanted to up my game with fresh ground.

Regards,
Mike

 

[smalltowngirl13]

Welcome to the forum Mike...

 

[shaq]

Hi. Can u give some tips how u make your chocolate Cyrup?

 

[mawil1013]

Hi. Can u give some tips how u make your chocolate Cyrup?

1-1/2 Cups Sugar, 1 Cup Cocoa Powder, 1 Cup Water - Boiling, 1 teaspoon Vanilla, 1/8 teaspoon Salt.

Combine Sugar, Cocoa Powder and Salt. Then add 1/3 cup of the boiling water to make a thick paste stirring well, then add remaining water stirring until no more crunchy sugar crystals. If water got too cool you may need to gently microwave to heat syrup, repeat as needed until all sugar crystals are melted. Allow to cool 10 minutes then add in and mix in the vanilla. I use either Hersey's cocoa powder or their Dutch/Regular blended cocoa powder. Store in frig. I Googled this recipe off the internet. (Cocoa doesn't blend well with water hence the thick paste to get things going)

 

[mawil1013]

Welcome to the forum Mike...

Thanks!..............

 

[ferdinand]

1-1/2 Cups Sugar, 1 Cup Cocoa Powder, 1 Cup Water - Boiling, 1 teaspoon Vanilla, 1/8 teaspoon Salt.

Combine Sugar, Cocoa Powder and Salt. Then add 1/3 cup of the boiling water to make a thick paste stirring well, then add remaining water stirring until no more crunchy sugar crystals. If water got too cool you may need to gently microwave to heat syrup, repeat as needed until all sugar crystals are melted. Allow to cool 10 minutes then add in and mix in the vanilla. I use either Hersey's cocoa powder or their Dutch/Regular blended cocoa powder. Store in frig. I Googled this recipe off the internet. (Cocoa doesn't blend well with water hence the thick paste to get things going)

great information

 

[mawil1013]

Hope it works for you. I like the flavor better than the typical syrup available in stores. Plus no added preservatives or other odd ingredients. I use a recycled peanut butter glass jar to store in and it holds well in the refrigerator . mine is used up before two weeks.