G'Day Jimmy, yep, tried it, won't make the same mistake again, one way to find out is to give it a go, nothing to lose, let's know what you think.
Bulletproof coffee was a bit of a thing a while back https://www.bulletproofexec.com/bulletproof-coffee-recipe/

Something that does work for me is adding a couple of heaped teaspoons of double thick cream to a Lungo, float it on the top after you have pulled the shot, wonderful.

Me too... Butter was dreadful.... Could feel my arteries hardening.  Well marketed nonsense selling high-level cardiac care IMHO.   

Question: Have you tried coffee with butter?

Answer: No (and not going to). D'ruther have coffee with my favourite truffle infused olive oil....and then again....no 

But I have tried coffee with grappa, as well as coffee with whiskey, both scotch and irish, also of course with sambucca.

Also with baileys irish cream . Equal parts espresso and baileys. Now that's bloody marvellous, and after you've had three of em, you can leave the coffee out and just stick with the baileys...

Now that's bloody marvellous, and after you've had three of em, you can leave the coffee out and just stick with the baileys...

I like the way you think FC.

Aaarrrghmyarteriesnooooowayy.
Only if I was 30 years younger.
Some cafes are serving up coffee freakshakes which are thickshakes with cronuts, ice cream, cream, sauce toppings, marshmallows and pashmak.

Yep.  I love liqueur coffee.  I've never tried vodka or juice however.  I think I'll leave that to others

I haven't ! But now I am surely gonna do it the next morning! Thanks

Once I had milk in my coffee. Never again. 


Oh . There is of course the affogato, which is ice cream. Ive liked that. But I wouldn't call it "a coffee".

This reminds me of a prank that my mate and I used to try when cafe staff pretended to know what a rust ristretto was, but didn't.

We'd order a Tognetti (as in Australian Chamber Orchestra leader).
After they pretended to know what that was , and come out with their guess we'd tell them "no. It's a long black and a tea in a bowl with whipped cream , a cross of brown sugar, flambé style."

Immature. I know. But we had laughs. And a proper argument on one occasion!

Mods...if there is a better place for this post, please do not hesitate to move it there 

Came across this one yesterday.

Caffe Ponce (pronounced ponche)

A speciality of Livorno (a sea port city in Tuscany).

They say you need to use their special Livorno distilled rum for this, which has a caramelised character. I dont have any so did it this way to try:

place a nip (30ml) of brown rum (or something similar) in a shot glass. Heat it up (can use your steam nozzle as long as the steam boiler of your machine has not been contaminated to result in off smelling and tasting boiler water/steam...otherwise heat it up some other way...).

Add 3 to 4 sugars (coffee spoons not buckets please). I'm not normally a sugar adder, but prefer to try the recipe in its original form to see what the whole thing turns out like, before trying to do it without the sugar.

Add a small amount of the skin of a lemon (I used a piece about the size of a 10 cent piece). Try to avoid the pith as it adds unnecessary bitterness, ie skin only.

Brew an espresso/ristretto over the top.

Stir, and enjoy.

Suggest you smell the aroma coming off the coffee before cupping.

It's good...(or atleast...I found it to be). I'm not a sugar in coffee drinker, but it worked in this recipe.

Afraid that with the plethora of interesting things that can be added to coffee drinks that certainly enhance the experience, I cant see why anyone would waste their time chucking lumps of butter in....but that's just me. 



 

set myself the task of making a palatable bulletproof coffee (coffee with coconut oil and grass fed unsalted organic butter), and after a few false starts I had success with a home roasted ethiopia limu

the trick is to add all ingredients to a pre warmed blender and then to whisk them together in the blender for a few seconds only until they form a creamy consistency, and it should pour like a Guinness when you add it to the latte glass

all in all quite palatable and ive tried it a few times, but it doesnt compete to my current blend of PNG and Mexico single origin coffees made as a latte, not by a long shot!!!

First car I ever owned was a Singer, paid 10 quid for it, nothing very precious about it as I recall.

How is the show going Brett, you mentioned opening night approaching a week or so ago, have been wondering?

Cheers mate!  The show was really well recieved and a brilliant experience.  The next one is Sunday (different show)!  I'm out the front a bit longer with this one so extra pressure.  I'll be pretty quiet until then!

Good luck for Sunday, or, should I say, break a leg?