For the past few months I stopped using any kind of thermometer when frothing the milk for my coffee, and started using “the hand method”. In my opinion, milk heathed to 60C is already hard to work with. So I keep it around 50C, or until the jug is hot to the hands touch.
I’ve been a fan of Ethiopian coffee for a long time now. But for the past few months, since April, we’ve been drinking a lot of Chinese coffee. It’s available only from one coffee roastery, Origin, as far as I know. But it’s absolutely fantastic.
Coffee that I won’t ever buy again, I think, is Union Coffee Roasters. Bought 1kg of Sumatra beans that turned out to be dark roast. Couldn’t finish them.