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MY FAVORITE ESPRESSO

2/22/2009

2 Comments

 

I can't imagine starting my day without a cappuccino.  Two years ago I invested in a Pasquini Livia, an Italian espresso machine.  It is a purchase I thought long and hard about, and one I have never regretted.  The preferred way to drink my cappuccino is alone with the newspaper.  Occasionally I break down and make myself one while I am still running around the house in the morning, making sure the "Frenchie" is fed and my daughter has everything she needs before leaving for school.  That is a mistake.  The cappuccino is gone and I have little memory of it.  I sampled and researched for months and have finally come up with a blend of beans I consider perfect.  I am fortunate to live close to DUNN BROS COFFEE, a local roaster, in St. Paul.  I initially went there for their "espresso" blend, but for me it was too strong and burnt-tasting.  A young man was working the bean counter one day when I mentioned this and he suggested I try combining the same beans he does for his espresso -- half Kenya and half Sumatra.  The Kenyan bean flavor is described as "rich with black currant, licorice, and ripe apricot tartness; the Sumatran, "rich deep and lasting, slight sweetness and warm earthiness complete the finish".  I haven't changed this combo in over a year, and unfortunately, I have never seen the young man again to let him know how much I liked his suggestion.  In my mind, it's the perfect mix.


2 Comments
paula Pfaff
2/22/2009 10:17:32 am

Lovely looking cup, with the pretty design in the milk. Did that take long to learn?

Reply
maris link
2/25/2009 01:57:57 am

Looks delicious! Your photos are beautiful. This would be perfect with a breakfast cookie :)

Reply



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