Home-Made Iced Brown Sugar Oatmilk Shaken Espresso
· news
The Brew or Bust: Why Home-Made Coffee is a Bigger Deal than You Think
Erin Bashford, a senior reviews writer at Tom’s Guide and former barista, set out to recreate the Iced Brown Sugar Oatmilk Shaken Espresso from Starbucks at home using just three ingredients and a Nespresso machine. Her calculations suggest that making your own coffee can save up to 90% per drink.
This experiment taps into growing frustration with the high cost of specialty coffee. The rise of third-wave coffee has made it possible for consumers to access high-quality, artisanal coffee in their own homes. However, this luxury comes at a price that’s too steep for many people.
Making your own coffee allows you to control the ingredients and flavors. Without artificial sweeteners and syrups common in commercial shops, home-made coffee can be a healthier option. The process itself can also be meditative, enjoyable even – measuring out ingredients, brewing espresso, and crafting the perfect pour-over.
Of course, there’s an upfront investment required for equipment, particularly machines with built-in grinders. However, this cost can be recouped over time as you make more drinks.
The environmental impact of home-made coffee is also worth considering. With single-serve machines and disposable cups on the rise, our daily habits are having a profound effect on the planet. Making your own coffee reduces waste and packaging significantly, not to mention the energy efficiency of using a machine like the Nespresso Vertuo Up.
As we move forward into a more sustainable future, making our own coffee is about reclaiming our relationship with coffee itself. By taking control over daily habits and routines, we can also reduce our environmental footprint and create a more sustainable lifestyle. Whether you’re a seasoned barista or just starting out, making your own coffee is not just about the brew – it’s about community, culture, and values.
In fact, Bashford’s experiment reveals that making your own coffee is less about saving money and more about redefining our relationship with coffee. The question remains: will we take the leap and make our own coffee, or continue to rely on commercial shops?
Reader Views
- CSCorrespondent S. Tan · field correspondent
While Erin Bashford's experiment highlights the significant cost savings of making your own iced brown sugar oatmilk shaken espresso at home, I'd like to see more emphasis on the equipment maintenance aspect that's often overlooked. Nespresso machines, for instance, require regular descaling and cleaning to prevent mineral buildup and ensure optimal performance. This not only affects the taste but also the machine's longevity. As enthusiasts begin to adopt home brewing, it's crucial to account for these ongoing expenses in their calculations to get a more accurate picture of the long-term benefits.
- EKEditor K. Wells · editor
While Erin Bashford's experiment highlights the cost savings of making coffee at home, she glosses over the initial learning curve required to produce a drink that rivals commercial quality. Mastering the nuances of espresso extraction and balance can be daunting for the uninitiated, which may deter some readers from attempting to recreate high-end drinks like the Iced Brown Sugar Oatmilk Shaken Espresso. A more thorough exploration of this aspect would have added depth to her analysis.
- RJReporter J. Avery · staff reporter
While the cost savings and environmental benefits of making your own coffee are undeniable, I'm curious about the long-term practicality of this trend. For many people, the initial investment in equipment may be a barrier to entry, and some may find themselves overwhelmed by the need to learn new techniques and manage their daily coffee routine. Additionally, can we really expect consumers to be willing to trade in the convenience and consistency of commercial coffee shops for a potentially more labor-intensive process?
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