Roasted Coffee Quotes

Mercy," he mumbled. "What the hell did you do to my French Roast?

I have a deep-down belief that there are folks in the world who are good through and through, and others who came in mean and will go out mean. It's like coffee. Once it's roasted, it all looks brown. Until you pour hot water on it and see what comes out. Folks get into hot water, you see what comes out.

Coffee—a barbaric drink. That poor, tortured bean. All that fermenting and husking and roasting and grinding. And what is tea? Tea is dried leaves rehydrated. Just add water, Mrs. Strickland. All living things need water.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

There are many things in this world I do not know. I do not know how butterflies get out of their cocoons without damaging their wings. I do not know why anyone would boil vegetables when roasting them is tastier. I do not know how to make olive oil, and I do not know why dogs bark before an earthquake, and I do not know why some people voluntarily choose to climb mountains where it is freezing and difficult to breathe, or live in the suburbs, where the coffee is watery and all the houses look alike.

It wasn't just coffee...it was an experience. Smooth, roasted, buttery notes gave away to a velvet finish.

Coffee is a warm drink that fosters friendship and tastes great. What more is there to life?

When some people talk about money They speak as if it were a mysterious lover Who went out to buy milk and never Came back, and it makes me nostalgic For the years I lived on coffee and bread, Hungry all the time, walking to work on payday Like a woman journeying for water From a village without a well, then living One or two nights like everyone else On roast chicken and red wine.

I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking.

I'll know coffee works without cream and sugar when I see people buying unsweetened bakers chocolate for Valentine's Day.

For more than three decades, coffee has captured my imagination because it is a beverage about individuals as well as community. A Rwandan farmer. Eighty roast masters at six Starbucks plants on two continents. Thousands of baristas in 54 countries. Like a symphony, coffee's power rests in the hands of a few individuals who orchestrate its appeal. So much can go wrong during the journey from soil to cup that when everything goes right, it is nothing short of brilliant! After all, coffee doesn't lie. It can't. Every sip is proof of the artistry -- technical as well as human -- that went into its creation.

The philosopher Sir James Mackintosh had said that the powers of a man's mind were proportionate to the quantity of coffee he drank, and Voltaire had knocked back fifty cups of it a day, so Ianto reckoned there had to be something in it. And saving Cardiff from the kinds of things that came through the Rift called for quick, inspired thinking, so Ianto took it upon himself to make sure the coffee was good. Ianto Jones, saving the world with a dark roast.

People assume because I'm a coffee expert I drink lots of coffee. I can't. It takes me half an hour to brew my perfect cup. Do the math. I simply don't have time to drink more.

Maybe it was just as well he was eating through a tube that English coffee was so stinking bad. Roast beef and pudding and soggy pastries and bad coffee. It was just as well.

Coffee is a lot like people. In many ways, it’s deceiving. The sweetness that you smell as it brews is more often than not a fallacy. The scent of a dark roasted coffee bean promises you rich flavors with hints of chocolate and hazelnut, but if you’re not used to coffee’s deceptiveness, you’re left with a bitter aftertaste dangling at the back of your throat. To those of us who are used to it- we’ve grown a fondness for that bitter taste. It’s complex. It’s teasing. It reminds us that most things in life are not consistently sweet with every sip. One morning, your coffee might brew mild with just a flirtation of nutty undertones, And the next morning, it might be pelting you in the face with those same nuts, leaving little stinging marks with each sip. It’s moody. It’s not easy to perfect. But when you get the perfect brew, it’s rewarding. And that same perfection is not guaranteed tomorrow just because you managed it today.

The church has a reputation for being antipleasure. Many characterize Christians in general the way H. L. Mencken wryly described Puritans: people with a “haunting fear that someone, somewhere might be happy.”3 In reality, the church has led the way in the art of enjoyment and pleasure. New Testament scholar Ben Witherington points out that it was the church, not Starbucks, that created coffee culture.4 Coffee was first invented by Ethiopian monks—the term cappuccino refers to the shade of brown used for the habits of the Capuchin monks of Italy. Coffee is born of extravagance, an extravagant God who formed an extravagant people, who formed a craft out of the pleasures of roasted beans and frothed milk.

Avery could ask me to roast coffee beans by hand, and I would simply ask her for how long.

Espresso is a physical act: a manifestation of will, effort, and desire exerted upon a machine and an agricultural product. Every espresso you make will be slightly different.

As far as coffee table books go, this one's slow roasted like Seattle's finest. It even comes with FREE refills that you drink through your eyes.

The morning was brisk and the coffee was hot and roasted with little gurgles in the room. Rosie hadn’t moved, but she let out a tiny snore every now and again that made everything perfect.

Coffee beans are at their peak flavor for fourteen days from the roaster. Beyond that, they should be stored consistently below 0C/32F, ideally near the temperature where Walt Disney is kept.

In reality, the church has led the way in the art of enjoyment and pleasure. New Testament scholar Ben Witherington points out that it was the church, not Starbucks, that created coffee culture.4 Coffee was first invented by Ethiopian monks—the term cappuccino refers to the shade of brown used for the habits of the Capuchin monks of Italy. Coffee is born of extravagance, an extravagant God who formed an extravagant people, who formed a craft out of the pleasures of roasted beans and frothed milk.

Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

Coffee was first invented by Ethiopian monks—the term cappuccino refers to the shade of brown used for the habits of the Capuchin monks of Italy. Coffee is born of extravagance, an extravagant God who formed an extravagant people, who formed a craft out of the pleasures of roasted beans and frothed milk.

I alight at Esplanade in a smell of roasting coffee and creosote and walk up Royal Street. The lower Quarter is the best part. The ironwork on the balconies sags like rotten lace. Little French cottages hide behind high walls. Through deep sweating carriageways one catches glimpses of courtyards gone to jungle.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

Longing is the call of ney to ney to restore the direction broken by the horses’ hooves in a military campaign. It is an intermittent ailment, neither contagious nor lethal, even when it takes the form of an epidemic. It is an invitation to stay up late with the lonesome and an excuse not to be on equal footing with train passengers who know their own addresses well. It is the transparent fabric of that beautiful nothingness, gathered to roast the coffee of wakefulness for the dreams of strangers.

I'm a coffee expert. I'm not a medical expert, but I play one on TV. - on Oprah Winfrey interview

If it’s a drug, then it is the best drug. Good coffee makes us curious about pleasure. It makes us who we wish to be.

Ekaterinburg Pork—suckling pig riddled with truffle-infused gold-leaf “bullets” and thrown down a cellar chute before being flame-roasted over Russian coffee grounds.

Her eyes were like coffee beans, and, when she laughed, they really did seem to crackle like roasting beans.

A year’s work can be ruined quickly, sometimes within seconds, if roasting isn’t done well.

Making an espresso is a performance that lasts ninety seconds and then you’re done. You go on to the next performance. You may get applause or you may get boos, and then you move on.

Fuck hope and all the tiny little towns, one-horse towns, the one-stoplight towns, three-bars country-music jukebox-magic parquet-towns, pressure-cooker pot-roast frozen-peas bad-coffee married-heterosexual towns, crying-kids-in-the-Oldsmobile-beat-your-kid-in the-Thriftway-aisles towns, one-bank one-service-station Greyhound-Bus-stop-at-the-Pepsi-Cafe towns, two-television towns, Miracle Mile towns, Viv's Double Wide Beauty Salon towns, schizophrenic-mother towns, buy-yourself-a-handgun towns, sister-suicide towns, only-Injun's-a-dead-Injun towns, Catholic-Protestant-Mormon-Baptist religious-right five-churches Republican-trickle-down-to-poverty family-values sexual-abuse pro-life creation-theory NRA towns, nervous-mother rodeo-clown-father those little-town-blues towns.

He might tolerate someone dipping into his stash of dark-roast coffee, but nobody messed with his pot. Not even if she was cuter than a bug's ear, with that faint sprinkling of freckles across her nose.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

Little Amps was a hip coffee shop that roasted its own beans and attracted the kinds of people who enjoyed the inconvenience of not going through a chain drive-thru. The coffee was excellent. But the parking was stupid.

And there, in small warm pools of lamplight, you could see what Leo Auffmann wanted you to see. There sat Saul and Marshall, playing chess at the coffee table. In the dining room Rebecca was laying out the silver. Naomi was cutting paper-doll dresses. Ruth was painting water colors. Joseph was running his electric train. Through the kitchen door, Lena Auffman was sliding a pot roast from the steaming oven. Every hand, every head, every mouth made a big or little motion. You could hear their faraway voices under glass. You could hear someone singing in a high sweet voice. You could smell bread baking, too, and you knew it was real bread that would soon be covered with real butter. Everything was there and it was working. . . . "Sure," he murmured. "There it is." And he watched with now-gentle sorrow and now-quick delight, and at last quiet acceptance as all the bits and pieces of this house mixed, stirred, settled, poised, and ran steadily again. "The Happiness Machine," he said. "The Happiness Machine.

People will wake up in the dark and pad to their kitchen needing strength, and the reassurance that something delightful is about to happen—and hoping that this small chore of making coffee might set the tone for a day filled with difficult, wonderful things.

For Marjan Aminpour, the fragrances of cardamom and rosewater, alongside basmati, tarragon, and summer savory, were everyday kinds of smells, as common, she imagined, as the aromas of instant coffees and dripping roasts were to conventional Western kitchen corners.

Linh has informed me of something called ‘fox’ coffee, ca-phe-chon, a brew made from the tenderest beans, fed to a fox (though I have since seen it referred to as a weasel), and the beans later recovered from the animal’s stool, washed (presumably), roasted, and ground. Sounds good to me.

Hesitantly, Grandfather, Douglas, and Tom peered through the large windowpane. And there, in the small warm pools of lamplight, you could see what Leo Auffmann wanted you to see. There sat Saul and Marshall, playing chess at the coffee table. In the dining room Rebecca was laying out the silver. Naomi was cutting paper-doll dresses. Ruth was painting water colors. Joseph was running his electric train. Through the kitchen door, Lena Auffmann was sliding a pot roast from the steaming oven. Every hand, every head, every mouth made a big or little motion. You could hear their faraway voices under the glass. You could hear someone singing in a high sweet voice. You could smell bread baking too, and you knew it was real bread that would soon be covered in real butter. Everything was there and it was working. Grandfather, Douglas, and Tom turned to look at Leo Auffmann, who gazed serenely through the window, the pink light on his cheeks. "Sure," he murmured," There it is." And he watched with now-gentle sorrow and now-quick delight, and at last quiet acceptance as all the bits and pieces of this house mixed, stirred, settled, poised, and ran steadily again. "The Happiness Machine," he said. "The Happiness Machine.

The smell of bruised apples reaches me of a sudden. And in that moment I am back in Miss Eliza's kitchen, rich with cooking odors: the nutty smell of roasting coffee berries, the syrupy scent of fruit upon the stove, the pierce of a fresh-cut lemon, the sweet warmth of a split vanilla pod, the earthy heat of a crushed clove.

That gave us enough time to get a shot of Ethiopian coffee, espresso style. Nothing tastes better than Ethiopian coffee; almost everywhere you go, it is roasted right before it’s brewed. In the United States, we think it’s a big deal if you wait to grind the beans before you make coffee. Here, the benchmark for freshness is miles higher.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

Patrick thought about the meals around Geraldine and Stephen's kitchen table. The roast chickens fragrant with tarragon and lemon, the rich casseroles, Stephen's tangy, oozing blue-cheese burgers. The mismatched crockery, the casual, relaxed conversation. Something Hannah had baked- raspberry roulade, apple strudel, sour-cream coffee cake- usually rounding off the meal.

at Dunkin’ Donuts, how did we move our anchor to Starbucks? This is where it gets really interesting. When Howard Shultz created Starbucks, he was as intuitive a businessman as Salvador Assael. He worked diligently to separate Starbucks from other coffee shops, not through price but through ambience. Accordingly, he designed Starbucks from the very beginning to feel like a continental coffeehouse. The early shops were fragrant with the smell of roasted beans (and better-quality roasted beans than those at Dunkin’ Donuts). They sold fancy French coffee presses. The showcases presented alluring snacks—almond croissants, biscotti, raspberry custard pastries, and others. Whereas Dunkin’ Donuts had small, medium, and large coffees, Starbucks offered Short, Tall, Grande, and Venti, as well as drinks with high-pedigree names like Caffè Americano, Caffè Misto, Macchiato, and Frappuccino. Starbucks did everything in its power, in other words, to make the experience feel different—so different that we would not use the prices at Dunkin’ Donuts as an anchor, but instead would be open to the new anchor that Starbucks was preparing for us. And that, to a great extent, is how Starbucks succeeded. GEORGE, DRAZEN, AND I were so excited with the experiments on coherent arbitrariness that we decided to push the idea one step farther. This time, we had a different twist to explore. Do you remember the famous episode in The Adventures of Tom Sawyer, the one in which Tom turned the whitewashing of Aunt Polly’s fence into an exercise in manipulating his friends? As I’m sure you recall, Tom applied the paint with gusto, pretending to enjoy the job. “Do you call this work?” Tom told his friends. “Does a boy get a chance to whitewash a fence every day?” Armed with this new “information,” his friends discovered the joys of whitewashing a fence. Before long, Tom’s friends were not only paying him for the privilege, but deriving real pleasure from the task—a win-win outcome if there ever was one. From our perspective, Tom transformed a negative experience to a positive one—he transformed a situation in which compensation was required to one in which people (Tom’s friends) would pay to get in on the fun. Could we do the same? We

Celina surveyed her inventory. Candied lemon and orange slices dipped in chocolate, roasted coffee beans enrobed in dark chocolate, and coconut confections enveloped in milk chocolate. Petite Coeurs with a crème fraîche and raspberry liqueur filling, rum-spiked caramels covered in milk chocolate, bittersweet espresso truffles studded with crushed Sicilian pistachios. For her seaside fantasy collection, the antique cast iron molds had yielded whimsical chocolate shells and seahorses. Within clam shells formed from chocolate were nestled pearls of white chocolate. Among the delicacies were her trademark stars: creamy milk chocolate, dark chocolate filled with peppermint-flavored crème fraîche, and white chocolate iced with candied lemon peel.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

Is the meeting over?” Grace asked. “Should I clean up?” Charlie knew exactly what was going to happen. “He’s going to say he doesn’t want a donut, but he totally does. Save him three. He’ll eat them before lunch and then pretend he didn’t. Oh, and he likes his coffee really black, like almost espresso like.” Grace stopped. “Seriously? I’ve been making it medium.” “He likes really dark roast.” Another swat hit her ass. “I hate everything.

She flung a mental lifeline to that physical self, and tried to recall the feeling of being in it: all the sensations that made up being alive. The exact touch of her friend Atal’s soft-tipped trunk caressing her neck. The taste of bacon and eggs. The triumphant strain in her muscles as she pulled herself up a rock face. The delicate dancing of her fingers on a computer keyboard. The smell of roasting coffee. The warmth of her bed on a winter night.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

From east to west, in fact, her gaze swept slowly, without encountering a single obstacle, along a perfect curve. Beneath her, the blue-and-white terraces of the Arab town overlapped one another, splattered with the dark-red spots of the peppers drying in the sun. Not a soul could be seen, but from the inner courts, together with the aroma of roasting coffee, there rose laughing voices or incomprehensible stamping of feet. Father off, the palm grove, divided into uneven squares by clay walls, rustled its upper foliage in a wind that could not be felt up on the terace. Still farther off and all the way to the horizon extended the ocher-and-gray realm of stones, in which no life was visible. At some distance from the oasis, however, near the wadi that bordered the palm grove on the west could be seen broad black tents. All around them a flock of motionless dromedaries, tiny at the distance, formed against the gray ground the black signs of a strange handwriting, the meaning of which had to be deciphered. Above the desert, the silence was as vast as the space. Janine, leaning her whole body against the parapet, was speechless, unable to tear herself away from the void opening before her. Beside her, Marcel was getting restless. He was cold; he wanted to go back down. What was there to see here, after all? But she could not take her gaze from the horizon. Over yonder, still farther south, at that point where sky and earth met in a pure line - over yonder it suddenly seemed there was awaiting her something of which, though it had always been lacking, she had never been aware until now. In the advancing afternoon the light relaxed and softened; it was passing from the crystalline to the liquid. Simultaneously, in the heart of a woman brought there by pure chance a knot tightened by the years, habit, and boredom was slowly loosening. She was looking at the nomads' encampment. She had not even seen the men living in it' nothing was stirring among the black tents, and yet she could think only of them whose existence she had barely known until this day. Homeless, cut off from the world, they were a handful wandering over the vast territory she could see, which however was but a paltry part of an even greater expanse whose dizzying course stopped only thousands of miles farther south, where the first river finally waters the forest. Since the beginning of time, on the dry earth of this limitless land scraped to bone, a few men had been ceaselessly trudging, possessing nothing but serving no one, poverty-stricken but free lords of a strange kingdom. Janine did not know why this thought filled her with such a sweet, vast melancholy that it closed her eyes. She knew that this kingdom had been eternally promised her and yet that it would never be hers, never again, except in this fleeting moment perhaps when she opened her eyes again on the suddenly motionless sky and on its waves of steady light, while the voices rising from the Arab town suddenly fell silent. It seemed to her that the world's course had just stopped and that, from that moment on, no one would ever age any more or die. Everywhere, henceforth, life was suspended - except in her heart, where, at the same moment, someone was weeping with affliction and wonder.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

Cold leek and potato soup. Little pastry boats filled with minced chicken or fish in a white sauce. A large green salad, a tomato and spring onion salad, a cold roast of beef with horseradish or port wine jelly to taste, cold roasted chickens with sage and onion stuffing, with a variety of crisp cold vegetables, each with their proper sauces. Fruit salad. A marmalade-filled roulade with slices of sugared oranges and crème Chantilly which was even now rolling in its damp tea towel as though there were no such things as culinary accidents in the world. Cheeses and fruits and coffee or tea.

Chicory (Cichorium intybus) The ancient Egyptians considered chicory a magical plant, capable of removing all obstacles as well as opening locks, boxes, and doors. They anointed their bodies with chicory juice from the root of the plant in order to gain the powers of invisibility and special favors from important people. They believed chicory magic was much more potent if the plant was cut with a solid-gold knife, in total silence, at midnight. And if none of that worked, they ground and roasted the root and blended it with their favorite coffee to taste. A very versatile plant indeed.

I unpacked and took a shower, trying to wash the road and a little of my mingled grief and anger off me. Rachel had a point, but was it wrong to want a single, peaceful evening? The smell of roasting hens, peppery and succulent, wafted up the stairs as I got dressed, like a sensory argument for respite. Birchie would serve them with fat slices of the summer’s first heirloom tomatoes from the back garden and her famous cornbread. To make it, she saved bacon drippings in a coffee can by the stove, and she’d put some of that grease into the cast-iron skillet and set it in the oven. She’d make batter while the rendered fat got so hot that it was close to smoking. The sizzle of the batter landing in that pan was the kitchen soundtrack of my youth.

Finally I found something on the list, something vital: instant coffee. I held the red plastic container, one of the last three on the shelf, held it like the marvel that it was: the seeds inside the purple fruits of coffee plants had been harvested on Andean slopes and roasted and ground and soaked and then dehydrated at a factory in Medellin and vacuum-sealed and flown to JFK and then driven upstate in bulk to Pearl River for repackaging and then transported by truck to the store where I now stood reading the label. It was as if the social relations that produced the object in my hand began to glow within it as they were threatened, stirred inside their packaging, lending it a certain aura--the majesty and murderous stupidity of that organization of time and space and fuel and labor becoming visible in the commodity itself now that planes were grounded and the highways were starting to close.

And were you immediately taken with Charlotte, when you found her?" "Who wouldn't be?" Gentry parried with a bland smile. He drew a slow circle on Lottie's palm, stroking the insides of her fingers, brushed his thumb over the delicate veins of her wrist. The subtle exploration made her feel hot and breathless, her entire being focused on the fingertip that feathered along the tender flesh of her upper palm. Most disconcerting of all was the realization that Gentry didn't even know what he was doing. He fiddled lazily with her hand and talked with Sophia, while the chocolate service was brought to the parlor and set out on the table. "Isn't it charming?" Sophia asked, indicating the flowered porcelain service with a flourish. She picked up the tall, narrow pot and poured a dark, fragrant liquid into one of the small cups, filling the bottom third. "Most people use cocoa powder, but the best results are obtained by mixing the cream with chocolate liquor." Expertly she stirred a generous spoonful of sugar into the steaming liquid. "Not liquor as in wine or spirits, mind you. Chocolate liquor is pressed from the meat of the beans, after they have been roasted and hulled." "It smells quite lovely," Lottie commented, her breath catching as Gentry's fingertip investigated the plump softness at the base of her thumb. Sophia turned her attention to preparing the other cups. "Yes, and the flavor is divine. I much prefer chocolate to coffee in the morning." "Is it a st-stimulant, then?" Lottie asked, finally managing to jerk her hand away from Gentry. Deprived of his plaything, he gave her a questioning glance. "Yes, of a sort," Sophia replied, pouring a generous amount of cream into the sweetened chocolate liquor. She stirred the cups with a tiny silver spoon. "Although it is not quite as animating as coffee, chocolate is uplifting in its own way." She winked at Lottie. "Some even claim that chocolate rouses the amorous instincts." "How interesting," Lottie said, doing her best to ignore Gentry as she accepted her cup. Inhaling the rich fumes appreciatively, she took a tiny sip of the shiny, dark liquid. The robust sweetness slid along her tongue and tickled the back of her throat. Sophia laughed in delight at Lottie's expression. "You like it, I see. Good- now I have found an inducement to make you visit often." Lottie nodded as she continued to drink. By the time she reached the bottom of the cup, her head was swimming, and her nerves were tingling from the mixture of heat and sugar. Gentry set his cup aside after a swallow or two. "Too rich for my taste, Sophia, although I compliment your skill in preparing it. Besides, my amorous instincts need no encouragement." He smiled as the statement caused Lottie to choke on the last few drops of chocolate.

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

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.

they felt like they were informed. It was a fine line--too much information led to more interrogation and too little information leads to major snooping. Thrace believed that I had developed the rare ability to express something while revealing nothing. However, I couldn’t shake the feeling that a sorcerer with laughing hazel eyes might have the ability to see beyond all my fine lines. I smiled at that whimsical thought as I finished my pot roast and parental interrogation.   Chapter 2: Mortal Combat   I woke up groggy because I set my alarm for a half hour earlier than usual to get ready to work out. I don’t know why I did that. Ok. I might know why I did that, but 6:00am was too early for rational thought. I kept my outfit simple with black yoga pants and a retro Offspring tee. It was much more difficult to get my thick auburn hair to calm down after a night of restless sleep. Luckily, I didn’t get any zits overnight which would have been just my luck. After some leave-in conditioner and some shine spray, I hoped my hair no longer looked like a bird’s nest. I headed downstairs just in time to see my dad coming from the kitchen with his coffee, my Mt. Dew, and Zone bar. Hello, my name is Calliope, and I am an addict. My drug is caffeine. I like my caffeine cold usually in the fountain pop variety—Mt. Dew in the morning and Diet Dr. Pepper in the afternoon. I like the ice and carbonation, but in the morning on the way to work out, I’ll take what I can get. I thanked my dad for my version of breakfast as we walked to the car. He only grunted his reply. We slid into the white Taurus and headed to the YMCA. I actually started to get nervous, as we got closer. We were at the Y before I was mentally prepared. I sighed and lumbered out of the car. As we walked in and headed toward opposite locker rooms, dad announced, “Meet you back here in an hour, Calli.

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.

Colette"s "My Mother's House" and "Sido" After seeing the movie "Colette" I felt so sad that it didn't even touch the living spirit of her that exists in her writing. 'What are you doing with that bucket, mother? Couldn't you wait until Josephine (the househelp) arrives?' "And out I hurried. But the fire was already blazing, fed with dry wood. The milk was boiling on the blue-tiled charcoal stove. Nearby, a bar of chocolate was melting in a little water for my breakfast, and, seated squarely in her cane armchair, my mother was grinding the fragrant coffee which she roasted herself. The morning hours were always kind to her. She wore their rosy colours in her cheeks. Flushed with a brief return to health, she would gaze at the rising sun, while the church bell rang for early Mass, and rejoice at having tasted, while we still slept, so many forbidden fruits. "The forbidden fruits were the over-heavy bucket drawn up from the well, the firewood split with a billhook on an oaken block, the spade, the mattock, and above all the double steps propped against the gable-windows of the attic, the flowery spikes of the too-tall lilacs, the dizzy cat that had to be rescued from the ridge of the roof. All the accomplices of her old existence as a plump and sturdy little woman, all the minor rustic divinities who once obeyed her and made her so proud of doing without servants, now assumed the appearance and position of adversaries. But they reckoned without that love of combat which my mother was to keep till the end of her life. At seventy-one dawn still found her undaunted, if not always undamaged. Burnt by fire, cut with the pruning knife, soaked by melting snow or spilt water, she had always managed to enjoy her best moments of independence before the earliest risers had opened their shutters. She was able to tell us of the cats' awakening, of what was going on in the nests, of news gleaned, together with the morning's milk and the warm loaf, from the milkmaid and the baker's girl, the record in fact of the birth of a new day.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

So, what did you want to watch?’ ‘Thought we might play a game instead,’ he said, holding up a familiar dark green box. ‘Found this on the bottom shelf of your DVD cupboard … if you tilt the glass, the champagne won’t froth like that.’ Neve finished pouring champagne into the 50p champagne flutes she’d got from the discount store and waited until Max had drunk a good half of his in two swift swallows. ‘The thing is, you might find it hard to believe but I can be very competitive and I have an astonishing vocabulary from years spent having no life and reading a lot – and well, if you play Scrabble with me, I’ll totally kick your arse.’ Max was about to eat his first bite of molten mug cake but he paused with the spoon halfway to his mouth. ‘You’re gonna kick my arse?’ ‘Until it’s black and blue and you won’t be able to sit down for a week.’ That sounded very arrogant. ‘Really, Max, Mum stopped me from playing when I was thirteen after I got a score of four hundred and twenty-seven, and when I was at Oxford, I used to play with two Linguistics post-grads and an English don.’ ‘Well, my little pancake girlfriend, I played Scrabble against Carol Vorderman for a Guardian feature and I kicked her arse because Scrabble has got nothing to do with vocabulary; it’s logic and tactics,’ Max informed her loftily, taking a huge bite of the cake. For a second, Neve hoped that it was as foul-tasting as she suspected just to get Max back for that snide little speech, but he just licked the back of the spoon thoughtfully. ‘This is surprisingly more-ish, do you want some?’ ‘I think I’ll pass.’ ‘Well, you’re not getting out of Scrabble that easily.’ Max leaned back against the cushions, the mug cradled to his chest, and propped his feet up on the table so he could poke the Scrabble box nearer to Neve. ‘Come on, set ’em up. Unless you’re too scared.’ ‘Max, I have all the two-letter words memorised, and as for Carol Vorderman – well, she might be good at maths but there was a reason why she wasn’t in Dictionary Corner on Countdown so I’m not surprised you beat her at Scrabble.’ ‘Fighting talk.’ Max rapped his knuckles gently against Neve’s head, which made her furious. ‘I’ll remind you of that little speech once I’m done making you eat every single one of those high-scoring words you seem to think you’re so good at.’ ‘Right, that does it.’ Neve snatched up the box and practically tore off the lid, so she could bang the board down on the coffee table. ‘You can’t be that good at Scrabble if you keep your letters in a crumpled paper bag,’ Max noted, actually daring to nudge her arm with his foot. Neve knew he was only doing it to get a rise out of her, but God, it was working. ‘Game on, Pancake Boy,’ she snarled, throwing a letter rack at Max, which just made him laugh. ‘And don’t think I’m going to let you win just because it’s your birthday.’ It was the most fun Neve had ever had playing Scrabble. It might even have been the most fun she had ever had. For every obscure word she tried to play in the highest scoring place, Max would put down three tiles to make three different words and block off huge sections of the board. Every time she tried to flounce or throw a strop because ‘you’re going against the whole spirit of the game’, Max would pop another Quality Street into her mouth because, as he said, ‘It is Treat Sunday and you only had one roast potato.’ When there were no more Quality Street left and they’d drunk all the champagne, he stopped each one of her snits with a slow, devastating kiss so there were long pauses between each round. It was a point of honour to Neve that she won in the most satisfying way possible; finally getting to use her ‘q’ on a triple word score by turning Max’s ‘hogs’ into ‘quahogs’ and waving the Oxford English Dictionary in his face when he dared to challenge her.

But you’ve just never had better coffee than the fair-trade organic late-harvest darkest of dark roasts at a Voorpret espresso bar. And you don’t nuke that sort of thing from orbit. It’s just so hard to find a good cappuccino when you’re traveling.

You might, for example, be excused for declining an invitation to dinner when the menu offered was dead calf with fungus in heated dough, scorched ground tubers, and cabbage stalks, all swilled down with rotten grape juice, and topped off with the dust of burnt berries in scalding water diluted with congealed oozings from the udders of a cow. You might well decline such a bill of fare but you would miss an excellent meal of veal and mushrooms, roast potatoes and spring greens, chased by a bottle of hock and finished with a steaming cup of coffee and cream. What's in a name? Just about everything.

A good coffee should be roasted gently, in small batches, and lightly.

At last that great supper was over, everything had been eaten; the enormous roast goose had dwindled to a very skeleton. Mr. Sieppe had reduced the calf’s head to a mere skull; a row of empty champagne bottles—“dead soldiers,” as the facetious waiter had called them—lined the mantelpiece. Nothing of the stewed prunes remained but the juice, which was given to Owgooste and the twins. The platters were as clean as if they had been washed; crumbs of bread, potato parings, nutshells, and bits of cake littered the table; coffee and ice-cream stains and spots of congealed gravy marked the position of each plate. It was a devastation, a pillage; the table presented the appearance of an abandoned battlefield

Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris (that movie played a few weeks ago in the park). River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought some things for himself too: organic whole-fat milk, another crunchy baguette, glossy espresso beans (which were roasted by Gianni's family and sold all over town), bananas, Parmigiano-Reggiano, fat brown eggs, extra-virgin olive oil, and some bulk spices. I watched River as he shopped. Closely. I watched him breathe in deep the gorgeous roasted smell of the espresso beans before he ground them. I watched him open the egg carton and stroke the brown shells before closing it again. I watched him slip his slim fingers into the barrel of bright purple-and-white cranberry beans, unable to resist the urge, just like me. I always had to put my hands in the pretty, speckled beans. Always.

The kitchen smelled amazing. Turkey-apple sausage sizzled in a blackened iron skillet on the sturdy old eight-burner gas range. Thick slices of bread toasted in a shiny vintage Toastmaster. Hair tied back, sleeves rolled up on her blouse, apron around her waist, Grace tossed a handful of pecans into the skillet and let them brown with the sausage while she flipped a cheddar-filled omelet in another pan. The heady aroma of freshly ground black dark-roast coffee filled the kitchen.

coffee is one of the most powerful Nrf2 activators in nature. Several molecules in coffee, some of which are partly present in the raw material while others are generated during the roasting process, are responsible for this positive effect.39 Aside from antioxidant function, activation of the Nrf2 pathway turns on the genes to produce a vast array of protective chemicals that further support the body’s detoxification pathways while dampening inflammation—all good things for brain health.

In the Company of Women" Make me laugh over coffee, make it a double, make it frothy so it seethes in our delight. Make my cup overflow with your small happiness. I want to hoot and snort and cackle and chuckle. Let your laughter fill me like a bell. Let me listen to your ringing and singing as Billie Holiday croons above our heads. Sorry, the blues are nowhere to be found. Not tonight. Not here. No makeup. No tears. Only contours. Only curves. Each sip takes back a pound, each dry-roasted swirl takes our soul. Can I have a refill, just one more? Let the bitterness sink to the bottom of our lives. Let us take this joy to go.

He's carving a roast chicken, and he looks daddish in a wholesome coffee-commercial way but still vital.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

On the “large market trap”: It's easy to become beguiled by large and potentially attractive markets, as Tuninvest was. Nespresso, too, in its early days, eyeing the 70 percent of the coffee market served by roasted and ground coffee that it did not sell. “If I can only sell my widget to 1 percent of the people in China, I'll be rich,” some say. Market size is important, of course, as there's more room in large markets for multiple companies to be successful. But, as a starting point, I'll take a very narrow target market having a compelling problem that I can solve, and solve better than anyone else. My advice: think narrow at the outset. Moving the needle can come later, once progress is in hand.

There are many things in this world I do not know. I do not know how butterflies get out of their cocoons without damaging their wings. I do not know why anyone would boil vegetables when roasting them is tastier. I do not know how to make olive oil, and I do not know why dogs bark before an earthquake, and I do not know why some people voluntarily choose to climb mountains where it is freezing and difficult to breathe, or live in the suburbs, where the coffee is watery and all of the houses look alike.

Meditation # 3 Writing Coffee! Today there are so many cafes to choose from. I’m in NYC now and have a choice of 5 ‘coffee shops’ within a 2-block radius. When I lived here over 20 years ago that would have looked more like 1 cafe in a 12-block radius. Not including Bodegas! Find your way to a cafe—by yourself. You’re allowed a newspaper, book or digital device of your choice but also bring along a pen and paper. Get your favorite hot beverage. Teas are nice, too! And relax. Mindfulness training reminds you to pause. To be observant. To not only look but to see. Try that now—if you are in a cafe. Notice everything! The walls—their color and texture, what’s hanging on them. Is there a theme? I.e. Do you notice photos of bread being made? Flowers in baskets? Coffee beans being harvested? What are the sounds? Do you hear a cappuccino machine frothing fresh milk? People talking? Music being streamed in the background? What are the smells? Are they heavenly? Breads? Dark roasts? What do you feel? Are there people around? Do you feel comfortable? Are you self-conscious? Take out your paper and write your responses down. All of them. Without judgment. You have just been creative!

After the run, she showered and then dressed more casually in a light blue blazer and blouse paired with dark gray slacks. She arrived at the government center just after 7 a.m. with two dark roast coffees and two breakfast sandwiches from Starbucks. Braddock was already in and at his desk with three open bankers boxes from the original Jessie Hunter investigation.

This is some coffee,” he said. “There’s a mercantile on the yellow concourse that sells the roasted beans. You give them a large amount of money, and they give you a small amount of beans.

First, every company must stand for something. Starbucks stood not only for good coffee, but specifically for the dark-roasted flavor profile that the founders were passionate about. That’s what differentiated it and made it authentic. Second, you don’t just give the customers what they ask for. If you offer them something they’re not accustomed to, something so far superior that it takes a while to develop their palates, you can create a sense of discovery and excitement and loyalty that will bond them to you.

there’s a silver lining. The Van Rapists are still on the loose. I’m going to look for them. Not yet, but soon. I’m going to take the cleaver. Been itching to try it out. I wonder if it’s brought down hard enough on a limb whether it will sever completely or just in half. Depends how much force is applied, I suppose. There are some things I remember from school science class. Also, Dan Wells’s mother, in conjunction with the police, has put up a £20,000 reward for information into the circumstances of his death (i.e. who cut his cock off). No one has come forward thus far but this is a trifle worrying. Not a full cause for concern yet but it has definitely put me back in the woods. AJ wanted to go to The Basement for lunch, which is a student hang-out with a sticky floor, tub-thumping house music and where they serve smoothies, tuna melts and syphillis. I suggested The Roast House – an independent coffee shop in Periwinkle Lane, more befitting to my sensitive tastes. They play soft jazz, have comfy seat cushions and, if you can handle the constant gnashing of dentures on stale fruit cake, it’s a nice place to just sit and watch the world. They don’t have fancy barista machines so there isn’t the incessant clanking or pissing steam that you get in the chains. It was a nice day so we sat and had a coffee then grabbed some sausage and caramelised onion ‘sangers’, and took them over to the churchyard. I told him about the tramp

Looking for Family When I first became a follower of Jesus, I had high hopes for finding brothers and sisters, even fathers and mothers, who could help me grow as a new believer. The Christian language of family deeply appealed to me. It sounded like a place of belonging. I imagined times when the fatted calf would be roasted for the next few prodigals who arrived home. I looked for small groups, church meetings, and the fellowship of the “one anothers”1 to offer me what I thought was the norm for the Christian experience of life. I have found that I am not alone in my quest. Many of us are looking for the same thing. Yet our search for a place to belong and for a people to “do” life with often leaves us disappointed and disillusioned. No matter how hard we try, no matter how many places we look, friendship and community can be a superficial experience that never satisfies the soul. We long for the deep friendships of David and Jonathan and Ruth and Naomi, but with the busyness of life, who has time to foster such friendships? What was meant to be community often turns into “catch up” times over coffee where we share safe stories of vacations and children. What God has reminded me is that in every group, every family, and every church, people are wearing their own graveclothes. So am I. But I forget this so often, hoping that this group could be the place where I can finally deal with something important in my life, and all my needs will be met—finally.

   Instead of coffee, children may be given roasted and boiled barley, malt, and especially chocolate which is an excellent child food, particularly when mixed with milk.

The tropics were an olfactory revelation. She realized that, coming from a temperate place like the other Santa Cruz, her own Santa Cruz, she’d been like a person developing her vision in poor light. There was such a relative paucity of smells in California that the interconnectedness of all possible smells was not apparent. She remembered a college professor explaining why all the colors the human eye could see could be represented by a two-dimensional color wheel: it was because the retina had receptors for three colors. If the retina had evolved with four receptors, it would have taken a three-dimensional color sphere to represent all the ways in which one color could bleed into another. She hadn’t wanted to believe this, but the smells at Los Volcanes were convincing her. How many smells the earth alone had! One kind of soil was distinctly like cloves, another like catfish; one sandy loam was like citrus and chalk, others had elements of patchouli or fresh horseradish. And was there anything a fungus couldn’t smell like in the tropics? She searched in the woods, off the trail, until she found the mushroom with a roasted-coffee smell so powerful it reminded her of skunk, which reminded her of chocolate, which reminded her of tuna; smells in the woods rang each of these notes and made her aware, for the first time, of the distinguishing receptors for them in her nose. The receptor that had fired at Californian cannabis also fired at Bolivian wild onions. Within half a mile of the compound were five different flower smells in the neighborhood of daisy, which itself was close to sun-dried goat urine. Walking the trails, Pip could imagine how it felt to be a dog, to find no smell repellent, to experience the world as a seamless many-dimensional landscape of interesting and interrelated scents. Wasn’t this a kind of heaven? Like being on Ecstasy without taking Ecstasy? She had the feeling that if she stayed at Los Volcanes long enough she would end up smelling every smell there was, the way her eyes had already seen every color on the color wheel.

That romance is nowhere as vividly encapsulated as in that moment when a pile of hard, almost odorless gray-green seeds is suddenly and magically transformed into the fragrant vehicle of our dreams, reveries, and conversation. To be the magicians waving the wand of transformation makes that metamorphosis all the more stirring and resonant.

In Seattle, Washington, in 1971, Howard Schultz, the owner of a local coffee roasting and distribution company, noted the increasing affluence of the American public and their desire to receive gracious treatment in their daily activities. Schultz recognized that there was a market for small businesses featuring top quality coffee and an opportunity to relax in an attractive environment. To take advantage of these emerging Minitrends, Mr. Schultz initiated the very successful Starbucks chain which offers top quality coffee drinks in a friendly and relaxed atmosphere Starbucks has a long record of appreciating Minitrends, but failed to recognize the trend that more economically-stressed customers were beginning to opt for similar, lower-cost drinks offered by fast food restaurants such as McDonald’s. While still popular, in summer 2008, the Starbucks company announced the termination of 1,000 employees, and in November 2008, the company reported a 98 percent decline in profit for the third quarter of the year. To be more economically competitive, Starbucks has recently introduced a line of instant coffee.

Sir Walter Pole's grandfather, Sir William Pole, declined to purchase coffee, chocolate or tea from any other establishment, declaring that in comparison with Mr Brandy's Superfine High Roasted Turkey Coffee, all other coffees had a mealy flavour.

Lightheaded, she bent her head to her knees. This morning, the heavy silver band on her finger felt like a noose. Cade came in to find her in this position, and he was immediately on his knees beside her. "Is something wrong?" The obvious concern in his voice revived her somewhat. Lily looked up with a small smile. "Nothing that another few weeks won't cure. I'll be fine. Just give me a few minutes." "I didn't know the child was making you ill. You should have told me sooner." Lily pressed her forehead back against her knees, avoiding the accusation in his eyes. "Normally, it doesn't. I suppose I overexerted myself. Or it doesn't like roast rabbit. I'm just a little queasy. I've been fine." Only partially appeased, Cade threw some coffee grounds into a pot of water boiling over the fire. "I will take you home where you can rest." So

Beans become light brown and begin to pop and loud cracking is heard. They are almost double in size, and the gas inside has reached critical level and splits the bean cell walls. Starches are converted to sugar and caramelization begins. The internal temperature of beans has reached around 350 degrees F. Richness of flavor has not developed. At this stage the roast can be stopped before the first crack stage is complete and what is known as a Cinnamon Roast or sometimes American Roast level is achieved.

Place your newly roasted beans (when cooled) in an open glass storage jar -eg the Mason screw-top canning jars or something similar. Leave your beans before grinding, for about 12 to 24 hours after roasting to rest and develop optimum body and flavor. Seal jar tightly after about 12 –24 hours. (Check that the rubber seal is in good condition)

If you prefer darker roasts and you like lots of body then Brazilian or Indonesian will suit you fine. They tend to have great body, take to a dark roast well and have less acidity.

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

I smelled the aroma of warm dirt and salty cocoa of a decent dark roast coffee, and my nostrils flapped like a pair of excited barnacles. I suspect that I drooled a little bit, too. My stomach, on the other hand, growled like a lion at the end of a flugelhorn.

Ambrose Brent stares at that coffee counter with unbridled longing, like a Shakespearean suitor gazing up at his lover’s balcony. His chest rises and falls on a deep breath, like he’s sucking the scent of roasted beans into his lungs. His pupils expand behind those polished glasses, and lord, this man wants.

Do you know what color the coffee fruit is?" "Brown... like coffee?" "It's red. They're smooth, like cherries." "At first I thought the fruits were the beans that they sold in jars. But I never knew that those were actually the seeds and that they were white before they were roasted. You never know what something really looks like if you're only looking at it from one direction.