Espresso Cup Quotes

To espresso or to latte, that is the question...whether 'tis tastier on the palate to choose white mocha over plain...or to take a cup to go. Or a mug to stay, or extra cream, or have nothing, and by opposing the endless choice, end one's heartache...

American coffee can be a pale solution served at a temperature of 100 degrees centigrade in plastic thermos cups, usually obligatory in railroad stations for purposes of genocide, whereas coffee made with an American percolator, such as you find in private houses or in humble luncheonettes, served with eggs and bacon, is delicious, fragrant, goes down like pure spring water, and afterwards causes severe palpitations, because one cup contains more caffeine than four espressos.

Jack Reacher ordered espresso, double, no peel, no cube, foam cup, no china, and before it arrived at his table he saw a man’s life change forever.

I'm sorry I'm not your cup of tea," said no espresso ever.

All this and the wine's coming in and out, and by the time the waiters set the espressos down Callan’s about half in the bag. He watches Calabrese take a long sip from an espresso cup. Then the boss says, “Tell me why I shouldn’t kill you.”  One motherfuck of an essay question.

But even while Rome is burning, there’s somehow time for shopping at IKEA. Social imperatives are a merciless bitch. Everyone is attempting to buy what no one can sell.  See, when I moved out of the house earlier this week, trawling my many personal belongings in large bins and boxes and fifty-gallon garbage bags, my first inclination was, of course, to purchase the things I still “needed” for my new place. You know, the basics: food, hygiene products, a shower curtain, towels, a bed, and umm … oh, I need a couch and a matching leather chair and a love seat and a lamp and a desk and desk chair and another lamp for over there, and oh yeah don’t forget the sideboard that matches the desk and a dresser for the bedroom and oh I need a coffeetable and a couple end tables and a TV-stand for the TV I still need to buy, and don’t these look nice, whadda you call ’em, throat pillows? Oh, throw pillows. Well that makes more sense. And now that I think about it I’m going to want my apartment to be “my style,” you know: my own motif, so I need certain decoratives to spruce up the decor, but wait, what is my style exactly, and do these stainless-steel picture frames embody that particular style? Does this replica Matisse sketch accurately capture my edgy-but-professional vibe? Exactly how “edgy” am I? What espresso maker defines me as a man? Does the fact that I’m even asking these questions mean I lack the dangling brass pendulum that’d make me a “man’s man”? How many plates/cups/bowls/spoons should a man own? I guess I need a diningroom table too, right? And a rug for the entryway and bathroom rugs (bath mats?) and what about that one thing, that thing that’s like a rug but longer? Yeah, a runner; I need one of those, and I’m also going to need…

Myrnin blinked, looked at Eve, and smiled. It was his seductive smile, and it came with a lowering of his thick eyelashes. “Sweet lady,” he said, “could you get me one of those delicious drinks you prepared for my friend, here?” He gracefully indicated Oliver, who remembered the cup of blood still sitting in front of him, and angrily choked it down. “Perhaps warm the bag a bit in hot water first? It’s a bit disgusting, cold.” “Yeah, sure,” Eve sighed. “Want a shot of espresso with that?” Myrnin seemed to be honestly considering it. Claire urgently shook her head no. The last thing she—any of them—needed just now was Myrnin on caffeine.

If he even drinks coffee. I don’t. I only drink Green tea which is something close to blasphemy here in Italy where people worship coffee, where making a cup of coffee, be it espresso, macchiato, latte, or cappuccino, is an art in and of itself and where drinking coffee is one of the fundamental rights guaranteed by the constitution.

Nothing like a hot cup of black filtered coffee, none of that fancy espresso crap. Especially from those new pod machines. What is this, a spaceship?

All this and the wines coming in and out, and by the time the waiters set the espressos down Callan’s about half in the bag. He watches Calabrese take a long sip from an espresso cup. Then the boss says, 'Tell me why I shouldn’t kill you.'  One motherfuck of an essay question. 

All this and the wine's coming in and out, and by the time the waiters set the espressos down Callan’s about half in the bag. He watches Calabrese take a long sip from an espresso cup. Then the boss says, 'Tell me why I shouldn’t kill you.'  One motherfuck of an essay question. 

Her dark thoughts spilled like a large coffee overflowing in an espresso cup. The coffee was bitter and strong, full of caffeine. It was a drug she didn't like, an addiction of darkness that was embedded inside her. It was a coffee being served without a smile, and one that she didn't want to drink.

As J.D. Salinger’s character Seymour says in Franny and Zooey, “This happiness is strong stuff!” Happiness is the strongest stuff in the world. It is more energizing than a cup of hot espresso on a cold morning. It is more mind-expanding than a dose of acid. It is more intoxicating than a glass of champagne under the stars.

Posy grabs the handle of one of those espresso thingies and holds the basket part under the chute. She uses her thumb to swish a lever back and forth three times, as a tidy pile of coffee grounds fills the little cup, making a rounded shape. Like a breast. Three seconds on the grinder. Three swishes of the lever. Make a coffee titty. Got it.

The trend is for the following new coffee drinks: espresso, a shot of hot strong caffè served in a small cup with hot cream and sweetener; cappuccino, a blend of espresso and steamed and foamed hot milk; caffè latte, same ingredients as cappuccino but with more steamed and less foamed milk; and cafe mocha, mostly steamed milk with a shot of espresso and mocha syrup. All these coffees may have cinnamon, chocolate, plus additional flavors added.Δ

Please wait here. "Annoying yet romantic," she said aloud. She sat down on the folding chair and peered inside the paper bag. A handful of tiny jam-filled donuts dusted with cinnamon and sugar sent up an intoxicating scent. The bag was warm in her hands, flecked with little bits of oil seeping through. Luce popped one into her mouth and took a sip from the tiny white cup, which contained the richest, most delightful espresso Luce had ever tasted. "Enjoying the bombolini?" Daniel called from below. Luce shot to her feet and leaned over the railing to find him standing at the back of a gondola painted with images of angels. He wore a flat straw hat bound with a thick red ribbon, and used a broad wooden paddle to steer the boat slowly toward her. Her heart surged the way it did each time she first saw Daniel in another life. But he was here. He was hers. This was happening now. "Dip them in the espresso, then tell me what it's like to be in Heaven," Daniel said, smiling up at her. "How do I get down to you?" she called. He pointed to the narrowest spiral staircase Luce had ever seen, just to the right of the railing. She grabbed the coffee and bag of donuts, slipped the peony stem behind her ear, and made for the steps. She could feel Daniel's eyes on her as she climbed over the railing and slinked down the stairs. Every time she made a full rotation on the staircase, she caught a teasing flash of his violet eyes. By the time she made it to the bottom, he had extended his hand to help her onto the boat. There was the electricity she'd been yearning for since she awoke. The spark that passed between them every time they touched. Daniel wrapped his arms around her waist and drew her in so that there was no space between their bodies. He kissed her, long and deep, until she was dizzy. "Now that's the way to start a morning." Daniel's fingers traced the petals of the peony behind her ear. A slight weight suddenly tugged at her neck and when she reached up, her hands found a find chain, which her fingers traced down to a silver locket. She held it out and looked at the red rose engraved on its face. Her locket!

Intimacy The woman in the cafe making my cappuccino — dark eyes, dyed red hair, sleeveless black turtleneck — used to be lovers with the man I’m seeing now. She doesn’t know me; we’re strangers, but still I can’t glance at her casually, as I used to, before I knew. She stands at the machine, sinking the nozzle into a froth of milk, staring at nothing — I don’t know what she’s thinking. For all I know she might be remembering my lover, remembering whatever happened between them — he’s never told me, except to say that it wasn’t important, and then he changed the subject quickly, too quickly now that I think about it; might he, after all, have been lying, didn’t an expression of pain cross his face for just and instant? I can’t be sure. And really it was nothing, I tell myself; there’s no reason for me to feel awkward standing here, or complicitous, as though there’s something significant between us. She could be thinking of anything; why, now, do I have the sudden suspicion that she knows, that she feels me studying her, trying to imagine them together?— her lipstick’s dark red, darker than her hair — trying to see him kissing her, turning her over in bed the way he likes to have me. I wonder if maybe there were things about her he preferred, things he misses now that we’re together; sometimes, when he and I are making love, there are moments I’m overwhelmed by sadness, and though I’m there with him I can’t help thinking of my ex-husband’s hands, which I especially loved, and I want to go back to that old intimacy, which often felt like the purest happiness I’d ever known, or would. But all that’s over; and besides, weren’t there other lovers who left no trace? When I see them now, I can barely remember what they looked like undressed, or how it felt to have them inside me. So what is it I feel as she pours the black espresso into the milk, and pushes the cup toward me, and I give her the money, and our eyes meet for just a second, and our fingers touch?

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

A man walks into a coffee shop. As the man talks across the counter, the coffee guy makes his coffee and sets the cup and saucer between them. But the man doesn’t drink it; he keeps talking, so the coffee gets cold, useless. The coffee guy pours it out and pulls another, sets it up. The man still can’t stop talking and the next one goes bad too. So the coffee guy throws that one out, makes another. And this goes on, see? You may think you’re the coffee guy in the parable, but you’re not —you’re the espresso. (It’s like that in parables.) You’re not for you. You’re someone else’s beverage. And God, the coffee guy, he’s going to keep remaking you again and again, as many times as it takes until you’re drinkable. God’s pulling the shots and he’s got standards.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Everywhere along the line there were people involved. Farmers who planted and monitored and cared for and pruned and fertilized their trees. Pickers who walked among the rows of plants, in the mountains’ thin air, taking the cherries, only the red cherries, placing them one by one in their buckets and baskets. Workers who processed the cherries, most of that work done by hand, too, fingers removing the sticky mucilage from each bean. There were the humans who dried the beans. Who turned them on the drying beds to make sure they dried evenly. Then those who sorted the dried beans, the good beans from the bad. Then the humans who bagged these sorted beans. Bagged them in bags that kept them fresh, bags that retained the flavor without adding unwanted tastes and aromas. The humans who tossed the bagged beans on trucks. The humans who took the bags off the trucks and put them into containers and onto ships. The humans who took the beans from the ships and put them on different trucks. The humans who took the bags from the trucks and brought them into the roasteries in Tokyo and Chicago and Trieste. The humans who roasted each batch. The humans who packed smaller batches into smaller bags for purchase by those who might want to grind and brew at home. Or the humans who did the grinding at the coffee shop and then painstakingly brewed and poured the coffee or espresso or cappuccino. Any given cup of coffee, then, might have been touched by twenty hands, from farm to cup, yet these cups only cost two or three dollars. Even a four-dollar cup was miraculous, given how many people were involved, and how much individual human attention and expertise was lavished on the beans dissolved in that four-dollar cup. So much human attention and expertise, in fact, that even at four dollars a cup, chances were some person—or many people, or hundreds of people—along the line were being taken, underpaid, exploited.

Consider a mug of American coffee. It is found everywhere. It can be made by anyone. It is cheap - and refills are free. Being largely without flavor, it can be diluted to taste. What it lacks in allure it makes up in size. It is the most democratic method ever devised for introducing caffeine into human beings. Now take a cup of Italian espresso. It requires expensive equipment. Price-to-volume ratio is outrageous, suggesting indifference to the consumer and ignorance of the market. The aesthetic satisfaction accessory to the beverage far outweighs its metabolic impact. It is not a drink; it is an artifact. This contrast can stand for the differences between America and Europe - differences nowadays asserted with increased frequency and not a little acrimony on both sides of the Atlantic. The mutual criticisms are familiar. To American commentators Europe is 'stagnant.' Its workers, employers, and regulations lack the flexibility and adaptability of their U.S. counterparts. The costs of European social welfare payments and public services are 'unsustainable.' Europe's aging and 'cossetted' populations are underproductive and self-satisfied. In a globalized world, the 'European social model' is a doomed mirage. This conclusion is typically drawn even by 'liberal' American observers, who differ from conservative (and neoconservative) critics only in deriving no pleasure from it. To a growing number of Europeans, however, it is America that is in trouble and the 'American way of life' that cannot be sustained. The American pursuit of wealth, size, and abundance - as material surrogates for happiness - is aesthetically unpleasing and ecologically catastrophic. The American economy is built on sand (or, more precisely, other people's money). For many Americans the promise of a better future is a fading hope. Contemporary mass culture in the U.S. is squalid and meretricious. No wonder so many Americans turn to the church for solace.

Luna left, too, with a cheery, “Thanks for the morning entertainment. That provided a better jolt than a cup of espresso.” Then it was just Arabella, her brother, and the really, really big man, who had just turned his gaze on her. Given his threats and violent solution, Arabella should have been quaking. At the very least staring at her toes lest she incur his wrath. But the gentlest blue eyes caught hers, and his tone was soft and soothing when he addressed her. “You must be Arabella. I’m Leo, the pride’s omega.” “More like enforcer,” Jeoff muttered, still rubbing his head. “If you behave, then I don’t have to resort to my methods.” “He started it,” Jeoff accused, pointing at finger at Hayder, who emerged from the bedroom clad in low-hipped jeans that hugged his corded thighs and a soft T-shirt that clung to his chest. “Hey, it’s not my fault you jumped to the wrong conclusion when I answered the door.” “What else was I to think? You’re in my sister’s condo wearing only a rag.” “Protecting her.” “The same way you protected her last night when you took her out and flaunted her?” “I took her to dinner.” “What the hell do you mean you took her out to dinner? You put my baby sister in danger.” “She wasn’t in danger.” “They snatched her off the street!” “And I got her back.” The men glared at each, toe-to-toe, bodies bristling. Leo, who’d seated himself on a stool by the kitchen island, cleared his throat. “Don’t make me get off this stool.” The tension remained, but the impending violence moved down a few notches. Seeming satisfied, Leo turned to her. “Coffee?” He addressed that to Arabella, holding out a cup he’d brewed from the machine on the counter. With a wary look at both Hayder and her brother, she went toward him but then almost scalded herself when Hayder barked, “Baby, where are your pants?” Oh yeah. She peeked down at her bare legs. To his credit, Leo didn’t, but he did smile. “How about I add some sugar and milk to this while you find some pants? You look like you need something sweet.” She couldn’t help but return his smile. “Yes, please.” Still ignoring the other two men, she stepped past them to the bedroom, where she scrounged in a drawer for pants. As she dressed, she listened to the arguing. “She’s leaving with me.” Her brother hadn’t relented. Neither did Hayder. “Wrong. Arabella isn’t going anywhere.” Ouch. She knew her brother wouldn’t like that. She was right. “Excuse me? You don’t get a say. She’s my sister, my responsibility. I’m taking her.” Arabella stepped back into the living room. “What of the danger though, Jeoff? The pack is in town, and they’re looking for me.” “We’ll figure something out.” “We already have. She’ll stay here with me where she’s safe.” Hayder crossed his arms over his impressive chest, looking much too determined— and sexy. A certain brother wasn’t impressed. “As safe as she was last night?” Hayder rolled his eyes. “Oh please. What part of ‘we had the situation under control’ can you not grasp? Leo, tell the wolf that Arabella was never in any danger.” “I don’t lie to my friends,” Leo said as he re-handed Arabella her coffee. She took a sip of the hot brew and sighed as she listened to the arguing. When Leo patted the stool beside him, she hopped on. For such a big man, he offered a strangely calming effect. On her at least. Hayder and Jeoff, on the other hand, just couldn’t stem their tirade. “I was wrong to stick her here. So you can forget I asked.” “Too late. She’s part of the pride now.” “She’s a wolf, or have you forgotten? She belongs with her own kind.” Jeoff crooked his finger at her and inclined his head to the door. Arabella didn’t move, more because Hayder’s next words froze her. “She belongs with me. Arabella is my mate.

Two heavyset, rough-looking men were arguing about politics, and he was struck anew by a thought he used to have often when he lived here: there is no such thing as a French tough guy. A French tough guy, even if he’s tough as nails, speaks French, and therefore isn’t very tough at all. These men looked like boxers, but they were speaking a feminine language and sipping daintily from tiny espresso cups. Schiller, six-foot-something and wide, always felt terribly manly in France, the land of fragile men.

It was 5:30 in the morning, and Wally’s coffee maker was just completing its automated process, yielding its much appreciated nectar for Richard’s consumption. He filled the biggest cup he could find two-thirds of the way up, and then opened the cabinet, selecting an espresso shot from the shelf. It proclaimed in bright red letters: “WARNING HIGH CAFFIENE. LIMIT 2 PER DAY”. Richard laughed a little as he dumped four of them into his coffee

Miss Elizabeth has never been to Old School Custard. Shall we?" "What's the flavor?" "Has that ever stopped us?" Nick pulled out his phone and started tapping. "It's our lucky day, kiddo. Salted Caramel." He turned to me as we headed out the door. "It's a frozen custard shop that makes only one flavor a day, but they always have chocolate and vanilla for backup." "I've never had frozen custard." "You're in for a treat----tons more calories than ice cream, but much creamier. Complete yum." Old School Custard was a small shop with walls covered in pictures of all the local high schools. I found Garfield and imagined Tyler in that huge building, teaching his beloved math. I then noticed an amazing chalk calendar with the flavor for each day listed, with creative drawings, and I understood why it was addicting---who could resist flavors like Malted Milk Balls, Caramel Macchiato, Espresso, or Banana Nutella? I ordered the Turtle Sundae----two scoops of Salted Caramel custard, pecans, hot fudge, caramel sauce, and whipped cream. Nick ordered the Recess, pretty much the same thing, but with Reese's Peanut Butter Cups instead of pecans. And Matt's Playground came complete with crushed Oreos for "dirt" and gummy worms.

Have you ever been in love?” she inquires, clutching her espresso cup. She’s seated right beside me, curled into her chair with her legs tucked under her chin. “With cannoli? Every bloody day of my life.” I take a bite, relishing in the light crunch of the pastry and the gooey sweet centre.

The kitchen glowed in the early morning light as I fired up my adored coffee maker, Mr. Miele, and watched as he hissed out a cup of Columbian roast. Although he was showing his age, Mr. Miele had been my first and only improvement when i moved into this drafty, old farm house. I liked to think those initial espressos helped restore my will to carry on, and, not long after, bring Barclay Meadow back to life

To espresso or to latte, that is the question,” he muttered, his free will evaporating rapidly. I had asked Hamlet for something he couldn’t easily supply: a decision. “Whether ’tis tastier on the palate to choose white mocha over plain,” he continued in a rapid garble, “or to take a cup to go. Or a mug to stay, or extra cream, or have nothing, and by opposing the endless choice, end one’s heartache—” “Cousin Eddie!” I said sharply. “Cut it out!” “To froth, to sprinkle, perchance to drink, and in that—” “He’ll have a mocha with extra cream, please.” Hamlet stopped abruptly once the burden of decision was taken from him.

On the third morning, I made a strong cup of espresso, tugged on some faded jeans and an old sweater and headed for the door with Django practically bouncing at my heels. I wanted to go visit Jessica Stark. The contract I’d seen in Italy still stumped me. Maybe Jessica Stark knew why Turricci was so interested in the land.

Get complimentary newspapers delivered. Dress neatly. Finish your conversations straight away when a customer appears. Keep the shelves stocked. Use warm cups, not hot, not cold. Don’t serve cups with spills down the side. Set drinks up the same way all the time. Have a clear menu. Make sure all the light bulbs work. Repaint the room often. Room temperature butter. Opening and closing times written on the door. Take care of your espresso machine. Dry tables after you wipe them. Say hello to your co-workers. If you think someone’s not happy, ask. Smile.

With his colleagues Jason Mitchell and Dan Schacter, Andrew examined this illusory truth effect in older adults and individuals with Alzheimer’s disease.8 The participants in this experiment studied 44 ambiguous statements that were randomly assigned “true” or “false” labels, such as, “It takes 32 coffee beans to make a cup of espresso: FALSE,” and “It takes 4 hours to hard boil an ostrich egg: TRUE.” When participants were then asked which statements were true, healthy older adults correctly identified 77% of the true statements as being true, but they also identified 39% of the false statements as being true. Although this result is startling in itself, the Alzheimer’s results are even more so. Individuals with Alzheimer’s disease correctly identified 69% of the true statements as being true, but also identified 59% of the false statements as being true—more than the half you’d expect them to identify if they were just guessing. This means that if you tell an individual with Alzheimer’s that some information isn’t true, they may be more likely to remember that the information is true than if you didn’t say anything at all. The bottom line is that you should never tell an individual with Alzheimer’s what isn’t true (“Don’t take your medicine after dinner”)—just tell them what is true (“Take your medicine on an empty stomach

Life is too short for bad vibes and lukewarm coffee. Surround yourself with people who lift you higher and invest in a good coffee maker. After all, why settle for mediocrity when you can have an espresso shot of excellence in every cup? Embrace the bold flavors of life, kick negativity to the curb, and savor the rich aroma of success. Remember, you’re the barista of your own destiny, so brew it strong and make it count!

My day begins at dawn as I take my cup of strong black espresso outside to watch the sunrise. I learned this ritual from my mother, who worked in a bread shop. Bakers are the great philosophers of the world, mostly because they have to get up early. When the world is quiet, great art is created - or, at the very least, conceptualized. Now is the moment to sketch, make notes, and dream.

Old soul in a tender body is like chilly espresso in a hot cup

The door opened before any of them could speak. Owen shuffled in, his eyes bleary and half-lidded. He looked across the room and stopped just inside the door when his eyes fell on Sin. He stared at Sin, looked down at his coffee, and then turned around and headed back for the door. "Where are you going?" Ryan demanded, sitting up straight. "Owen!" "Something's wrong with my coffee, Ry-Meist," Owen mumbled sleepily as he continued toward the door. "I think they gave me a shot of L-espresso-D. I'm seeing things now. I'm going to go away and come back and see if anything changes." Sin's gaze flicked over Owen before moving to Ryan. He didn't appear very moved by any of this but then again, he always looked that way around other people. "Come sit down before Jeffrey gets here and starts badgering you." Owen made a face and stopped. He turned around, peering at Sin again and then looking over at Boyd and finally Ryan. After a pause he shuffled back over to the table and sat down next to Ryan, carefully setting the coffee cup on the table. His sleepy gaze didn't waver on Sin even as he leaned over to Ryan. "Okay but just so we're clear... Sin Vega is sitting on the other side of the table right now and I'm not imagining it? I've been having some weird dreams lately so I don't know what's going on right now. I might look down and realize I'm naked.

Note that as the cost of beans goes up, the cost of your cup might actually go down, if your favorite café switches from the more expensive, subtler arabica beans to the cheaper, stronger robusta variety. This happened in lots of places during the great coffee-bean price spike of 2010–11, so if you started noticing a few years ago that your morning espresso was making you gibber, that’s probably the reason.

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

typically a cup of brewed coffee is 1.3–1.5 per cent dissolved coffee and the rest is water. With espresso, the ratio may be closer to 8–12 per cent dissolved coffee.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

Moving slowly and carefully to avoid bruising the fruit, I combined handfuls of plump raspberries and deep purple blueberries, a healthy cup of sugar, and some spring water into a heavy saucepan. It climbed slowly to a gentle boil while I stirred and folded it carefully onto itself. I lowered the heat and let it form a syrup before adding another handful of raspberries and a splash of raspberry brandy. Avery came back to hover as I was finishing the dish. I puddled the warm berries into the bottom of a bowl and added a scoop of my housemade vanilla bean ice cream. Nestling the bowl onto a white rectangular dish, I added two ceramic shot glasses and poured in the final piece. "What is that?" Tova asked, her voice hushed. "Something I've been tinkering with. It's kind of a hot chocolate meets a pot de crème. Silky, espresso-laced chocolate sauce with a touch of cream and a pinch of freshly grated cinnamon. They can sip it, like a mini-cocktail. I think it will go well with the berries.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

Cream Cheese Icing 1 package cream cheese, softened 1/ 2 cup pure unsalted butter, softened 1 box powdered sugar 1 teaspoon vanilla Chopped pecans and coconut Beat cream cheese until smooth. Add butter and sugar, then stir in vanilla and beat until smooth. Frost cooled cake in pan or in layers. Top with chopped pecans and coconut. Serve with good strong coffee, or espresso if you have the equipment.

Lucien held his demitasse of espresso aloft and toasted his friend, who cringed at the sound of the cups clicking. “But I like brothels. My friends are there.” “They aren’t your friends.” “Yes they are, they like me just as I am.” “Because you pay them.” “No, because I’m charming. Besides, I pay all of my friends.” “No you don’t. You don’t pay me.” “I’m going to buy breakfast. On my account. Besides, I only pay them for the sex, the friendship is free.” “Don’t you worry about syphilis?” “Syphilis is a wives’ tale.” “It is not. You get a chancre on your manhood, then later you go mad, your limbs drop off, and you die. Manet died of syphilis.” “Nonsense. Syphilis is a myth. It’s Greek, I think—everyone has heard of the myth of syphilis.” “That’s the myth of Sisyphus. He spends his whole life pushing a large stone up a hill.” “With his penis? No wonder he has a chancre on it!” “No, that’s not the story.” “So you say. Shall I order more coffee?

We were made, Eve, we nearly got caught! A bunch of thugs with guns hit the bank while we were in the back, they were clearly after the same thing, and there was an undercover cop waiting to arrest us. Explosions! Machine guns! Car chases! Not my cup of orange pekoe at all.” He gesticulated dramatically, nearly spilling his espresso.

Lu Chan stepped into the galley. “We’ll be ready in ten for a preliminary mission brief.” “That gives me just enough time to show you how to use the espresso machine, Lu.” Paolio jumped and grabbed a little cup from a storage unit. “Paolio, show me later. I have to get ready for the brief.” “Nonsense, you have plenty of time.

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Hamlet had started to tremble, a look of pain and hopelessness on his face as he stared wild-eyed at the huge choice laid out in front of him. “To espresso or to latte, that is the question,” he muttered, his free will evaporating rapidly. I had asked Hamlet for something he couldn’t easily supply: a decision. “Whether ’tis tastier on the palate to choose white mocha over plain,” he continued in a rapid garble, “or to take a cup to go. Or a mug to stay, or extra cream, or have nothing, and by opposing the endless choice, end one’s heartache—” “Cousin Eddie!” I said sharply. “Cut it out!” “To froth, to sprinkle, perchance to drink, and in that—