This coffee falls into your stomach,
and straightway there is a general commotion.
Ideas begin to move like the battalions of the
Grand Army of the battlefield, and the battle takes place.
Things remembered arrive at full gallop, ensuing to the wind.
The light cavalry of comparisons deliver a
magnificent deploying charge, the artillery of logic hurry
up with their train and ammunition,
the shafts which start up like sharpshooters.
Similes arise, the paper is covered with ink;
for the struggle commences and is concluded
with torrents of black water, just as a battle with powder.
Honore de Balzac, "The Pleasures and Pains of Coffee"
This is how we start our day.
A simple double espresso.
Most days two doubles.
Sometimes with a dollop of whipped cream,
which is called a "con pana."
Despite the rumor, the caffeine content
in espresso is less than drip coffee. Really!
Other days other ways, such as an
"americano" which is a couple shots of espresso
with some water, and perhaps a small amount
of flavor (Torani), perhaps hazelnut, almond, vanilla.
Other days a latte or cap with soy milk,
and even a mocha, but we use Guittards
chocolate, which we used at the store also.
Makes more a European style, rich mocha.
Not overly sweet like you get in most places.
Last but not least, when we like to try and enjoy
varietal coffees, we make a French Press.
The only way to savor the flavor from
coffee from around the world.
When we closed our coffeehouse we wanted to
keep our little Cimbali machine, but it needed
to be plumbed. We have moved and decided
since we couldn't take the chance of having to leave
a machine, we bought a Jura Capresso, automatic.
Once you are able to make a very good espresso,
you are spoiled and can't accept anything less.
Click here to read Balzac on Coffee.
A simple double espresso.
Most days two doubles.
Sometimes with a dollop of whipped cream,
which is called a "con pana."
Despite the rumor, the caffeine content
in espresso is less than drip coffee. Really!
Other days other ways, such as an
"americano" which is a couple shots of espresso
with some water, and perhaps a small amount
of flavor (Torani), perhaps hazelnut, almond, vanilla.
Other days a latte or cap with soy milk,
and even a mocha, but we use Guittards
chocolate, which we used at the store also.
Makes more a European style, rich mocha.
Not overly sweet like you get in most places.
Last but not least, when we like to try and enjoy
varietal coffees, we make a French Press.
The only way to savor the flavor from
coffee from around the world.
When we closed our coffeehouse we wanted to
keep our little Cimbali machine, but it needed
to be plumbed. We have moved and decided
since we couldn't take the chance of having to leave
a machine, we bought a Jura Capresso, automatic.
Once you are able to make a very good espresso,
you are spoiled and can't accept anything less.
Click here to read Balzac on Coffee.
