Phew. Long day fixing electrical issues at the shop due to insane lightning last night. My reward getting home. Delicious pick me up out of the Argos. A fresh Magnolia Blend 18.6g in, 37.8 out, fruity snappy.
"How can you lose when you’re selling an addictive substance? Even the most brain-cell-deprived stoner in your high school class eventually figured out how to deal. When did they get so clueless in Seattle? I’ve heard many explanations. Some complain that coffee got too expensive—and that’s true. [...] But the biggest problem is one Starbucks created. They turned coffee into something ridiculous."
Drawing on happy memories, like the chance to go back to Malen's for their unforgettable beef caldereta and discovering this spacious, pretty cafe in Imus, Cavite that serves good coffee (branding is impressive, too).
Here it is: our Blog Contributor Natia's take on going back to the Italian standard of 14g for espresso doses, and what effects it has on the cup, taste, and caffeine hit.
Tuesday 06:37.
The work week at the #FoodBank continues. I am kept busy, but currently not hectic, which gives me time for side project catch-up.
But first, my #Coffee - a good start to the day.
After work I am looking forward to the Men's #Prayer Group I am part of. If you are local to the Lexington, KY area and want to join this group to pray together, please inform me.
The D-Group (#Discipleship) has stopped for the season. It ended with my birthday cake and fellowship last week.#DGroup
A post this morning on a very intriguing and feature-rich pour over system from Melitta that gets almost no mention at all in the usual influencer circles, for reasons you might not expect.
People drink a lot of coffee, and some of the six million tonnes of grounds discarded annually into landfills can generate climate-altering methane and carbon dioxide. A study in the Journal of Chemical Technology and Biotechnology finds the grounds could be used to address agricultural contamination.