will do bud.Thanks Cuz, i'm sure you will enjoy it! Please let me know - its pretty much ready after a shake, but it gets much better after day 2.
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will do bud.Thanks Cuz, i'm sure you will enjoy it! Please let me know - its pretty much ready after a shake, but it gets much better after day 2.
Hey Guys, my recipe didn't win the comp - but I still think its a solid mix, so adding it to this thread.
http://e-liquid-recipes.com/recipe/2568995/Pink+Lemonade+-+DIY+Vapecon+Comp
View attachment 143301
Dam rule 1, and just after Vapecon, will definately be mixing it, just not right now.Hey Guys, my recipe didn't win the comp - but I still think its a solid mix, so adding it to this thread.
http://e-liquid-recipes.com/recipe/2568995/Pink+Lemonade+-+DIY+Vapecon+Comp
View attachment 143301
You can now have your Iced Coffee without the expensive MF Coffee by using VT Arabica Coffee in its place.
You can now have your Iced Coffee without the expensive MF Coffee by using VT Arabica Coffee in its place.
Please see the edits of the recipe, linked above.Same percentage Mnr ?
Arabica Coffee
Dare I say that VT Arabica Coffee is better than the expensive MF Coffee. Maybe a more robust campfire type of coffee than MF, but perfect for my taste. I have played around with it, adding this and that to make it fancy, but time and time again I come back to the simple recipe below. Not that the other recipes were not tasty - VT Arabica Coffee actually blends well with almost anything.
This simple recipe is filter coffee taste enough, sweet enough and milky froth enough. Enough said!
Arabica Coffee
VT Arabica Coffee 3.0 %
VT Coffee Milk Froth 1.0 %
Total flavour: 4.0 %
Steep: 10 days.
So Arabica tastes like a wilder bean coffee? I've tasted some Kenyan coffee before - your description reminds me of that.
All filter coffees belong to the arabica family. The ones you buy in the shop labelled as Kenya, Colombia, or wherever is arabica coffee grown in those areas. Its the different strains and roast methods that give each a distinctive flavour.
Instant coffee belong to the Robusta family if I'm not mistaken.
Mmmm - not exactly.
Filter coffee or espresso beans can be Robusta or Arabica or a blend of both. Remember the bean remains the same for both solutions - the difference is the blend composition, roast profile and grind size.
Generally speaking, Espresso is either 100% Arabica or a 80/20, 70/30, etc blend of Robusta or Arabica and mostly a darker roast on a fine grind.
A filter coffee blend coffee mostly contains a higher % of Robusta as the taste profile lends itself better to filter coffee, with a medium to dark roast profile and a medium to coarse grind.
This is a very complex field and there are no hard and fast rules as profiles change all the time - 100% Arabica today and 70/30 tomorrow...
Happy to provide more detail but it can be lengthy...
That's good to hear, I never liked MF Coffee Now if someone would just get it in stock...Dare I say that VT Arabica Coffee is better than the expensive MF Coffee.
Finally got stock of VT Arabica Coffee - will hopefully mix the new version soonYou can now have your Iced Coffee without the expensive MF Coffee by using VT Arabica Coffee in its place. See the edit at the recipe, as linked, for recommended percentage.
Finally got stock of VT Arabica Coffee - will hopefully mix the new version soon
Please give is a full breakdown of this flavour. I'm also extremely interested!
If I may ask. Was plauing around last night with my cheap CB concetrates and made a coffee mix. Even after 1 day steep is its very nice. But how much cream do you put in a coffee mix, I only put 1% and cant really taste any cream. Also dont want it to be overpowering. Will more cream give it a fuller taste? It really taste good, kinda like a normal black coffee, just seems to be missing something at the end
Thanks Recipe wasI am not familiar with CB Coffee but very familiar with coffee concentrates. This is one of the hardest profiles in e-liquid, bar none, with very little success. The coffee component generally overpowers everything in its sight making it a difficult monster to contain.
The cream at 1% is way to subtle and you will have to up it substantially to coax any life out of it. Cream alone will not help (enough) here and I suggest that you follow some of the guidelines set out by (arguably) the best coffee recipe around = Marietta, with a coffee to creams ratio of 2 coffee to 5 creams. Try adding more and different creams and a touch of sweetness. Hazelnut and caramel also works very well in coffee.
Just love reading these recipes and posts of yours @Rude Rudi
The descriptions often make me want to go set up the scale and get mixing
Thank you - this one does sound delicious