The new obsession. It won’t overtake chocolate but it is part of the fabric of my life. I’m not sure when I became a coffee snob but it has been creeping up on me this past decade since I became a novelist and now I’m a sworn addict, which is why I do now deliberately restrict myself to one coffee per day. It would be so easy otherwise to consume several glasses of it and then suffer sleepless nights, or worse, need more to answer a craving.
So that one glass per day has to be tops, which is why I ignore supermarket offerings and have hunted down some favourite roasts from specialist suppliers. It’s why I grind my beans fresh for each pour, and fill boiling water into my glass to heat up, as well as through the group handle so it’s all at optimum temperature to receive the coffee. Meanwhile I use only the freshest milk and I chill my frothing jug overnight every night to ensure the milk is kept at optimum temperature before it is stretched and foamed.
And then there’s the lovely ritual of preparing a latte or cappuccino. I like milk and muscovado sugar in my coffee – I suppose that’s not terribly sophisticated milking and sugaring but it’s how I like it. I’d love to make a macchiato or a short black but when I’m working on a manuscript, coffee is a companion for me. It’s not a hit but a taste experience to be languished over and to aid the creative process.
Dark, rich, sweet, licoricey, chocolatey… these are my descriptive words for how I like my coffee.
I’m totally in love with my new manual machine and grinder. I’m even thinking of investing in a bang-bang to make me feel hugely professional. If anyone’s got good ideas for how to use coffee grinds in the garden, please let me know.
Anyway, here’s where we can talk about favourite roasts, grinds, cafes, equipment, etc. Other coffee aficionados are welcomed with a smile and a clink of the latte glass. Looking forward to hearing from you.