It’s been a while since I wrote here. I have been back in the U.S., and things look a lot better now than when I left New York. In March, I did not anticipate a global lockdown. Nobody did. No one was prepared for it, so everyone panicked. I keep hearing that there is going to be a second wave late October or sometime in November. All I can do at the moment is stocking up sanitizers, dry food, wines, and etc.
But during the initial lockdown in March, I realized that having some kind of skills would enhance my indoor lifestyle. A commercial-spec espresso machine was a panic buy in late March, but I did not get to play with it since I left for Korea for a few months right after the purchase. Since I got back, I have been seeing a slight daily progress on making espresso. It is not a big progress, so from time to time I have been pretty frustrated. But knowing that I do not need to go to a cafe for espresso shots makes me feel better, and eventually saves me from spending money.
I am not a big fan of espresso based drinks with milk. So I mainly focus on espresso, especially extracting as much flavor as possible. At the moment, I have achieved getting the consistency in taste, but still more work is needed for luscious crema on top — given that the beans are at their freshest condition. I watch videos of baristas and aficionados talking about their experience of mastering the technique.
There’s a unique espresso drink I have been obsessed with. It is a perfect summer drink. Espresso Tonic. It’s an interesting variation of Americano, but you mix espresso with tonic water instead of still water. My initial imagination to this drink was not very positive. But the bubbles of tonic water bring out freshness and crispness, and eventually add an extra kick to the espresso. A nice way to kickoff my everyday indoor life.
Tonic water’s bitterness can enhance the sweetness and nuttiness of espresso. Unfortunately, the commercial tonic available in the market is too sweet because of added sugar. So I am playing with craft tonic waters with or without flowery, herbal or smokey aromas. Little extra notes can add another layer of complexity to the espresso. The fizziness contributes adding refreshing crispness, and that is why I find espresso tonic is a wonderful drink for summer.
A great and easy variation of espresso tonic is Cold Brew Tonic. I always love making cold brew at home. I love the tasty silkiness, and the boldness. The silkiness definitely carries throughout the tonic water. If you want to make it much silkier, then consider using sparkling mineral water (with relatively lower fizziness like San Pellegrino.) I really enjoy the combination of cold brew with San Pellegrino.
I find that a very simple skill to brighten a daily routine would become very useful during a difficult time like this. The skill will be still handy even after the pandemic.