Hershey’s Caramel Syrup, is the surprise caramel flavoring used in my typical morning iced caramel latte. It provides the right balance of sweetness to bring out the notes in the coffee used. Photo by Sheena J Jackson.
Aug. 27:
Whole Milk is typically used in coffee houses because of the creaminess it provides. But 2%, still has enough fat to create a flavorful drink. Photo by Sheena J Jackson.
Aug. 28:
A good standard Dirty Chai Latte is a must for a At-Home Barista’s repertoire. Photo By Sheena J Jackson. Final Product: Iced Dirty Chai Latte. Photo by Sheena J Jackson.
Aug. 29:
A little mess in creating coffee house drinks is essential, especially when using the Inverted Method for the AeroPress. Photo by Sheena J Jackson.
Aug. 30:
To go coffee is as important, and delicious as the drink one takes the time to make if they were home. Photo By Sheena J Jackson.
Aug. 31:
What type of food being paired with a coffee drink matters. Meal featured is a Taco Chicken Salad with signature iced caramel latte. Photo by Sheena J Jackson.
Sep. 1:
Interesting Find: Coffee isn’t just in the form of grounds, beans, and instant anymore. Now to retain the flavor, and have it accessible, coffee is now being made in tea bags to be steeped. Photo By Sheena J Jackson.
The Grind and Gavel is a newsletter/blog about becoming a better at home barista, and the coffee beans that rule the espresso machine, the food that goes with it (obviously), and some updates in my running journey.
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