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Comments

R Finn

You open the shop, I'll make the scones and line the walls with art. ;) Thanks for the delicious looking recipe!

servetus

So many independent coffee shops ding themselves with this attitude. We got a really good one a few years ago, but the attitude about how privileged we are to have their coffee is unbearable. I stopped going after I was asked by the proprietor (while innocently sitting at a table, staring out a window, pondering my fate, wishing I were more awake) "isn't that a good cappuccino?" I politely agreed. (This is the Midwest). "You know, we measure out the espresso exactly before we brew it."

I politely did NOT say, oh, I guess all those other coffee shops use erratic, imprecise, random amounts in their coffee and said I thought it might have something to do with the roast.

The next day I went back to Starbucks. Their roast is too dark but no one there thinks they're special because they start with exactly so and so many ounces of beans in their espresso pulls.

Sonja

If you build it, I will come.

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  • Carmen Staicer is a whirlwind of energy and execution who rarely sleeps and loves coffee and happens to have six outstanding awesome kids. A concentration of asthma, food allergies, spectrum disorders and learning disabilities means that she has learned more than she ever thought possible and knows less than she ever could imagine. In her spare time, she enjoys reading, boxing (she has her Black Belt in Muay Thai), rowing, sleeping, exploring coffee shops, homeless ministry, photography, and cooking.