Specialty Coffee Quotes

but I grew to love these spontaneous gatherings in shopping malls, university bookstores, and specialty bookshops that couldn't be replaced by the big chains, all the spaces with coffee, comfortable chairs, and the presence of books that allow people to browse and discover interests they didn't know they had.

Matthews quietly stood by the closed door, watching the patient. Her dramatic eyes darted back and forth as they stared through nothingness, lost in thought. His gaze shifted to her blazing locks, which elegantly fell upon her bare shoulders. Her skin was a pure porcelain that reminded him of his mother’s doll collection. Bridget’s petite frame and angelic complexion were stunning, and in another world, Matthews would have allowed himself to fall for her at first sight. He imagined seeing her in a bookstore with a specialty coffee in one hand and Nietzsche’s Beyond Good and Evil in another. She would push her frames up her nose with her index finger before flipping the page and sipping her latte. Matthews, free of his work uniform, would sit in a chair across from her with his copy of The Metamorphosis. The young man would steal glances at her from behind his novel as he worked up the courage to speak to her. She would smile coyly when she caught him peeking, and when they finally made eye contact, he would strike up a conversation. Then he would take her to dinner, and everything else would fall into place.

Come on. Let’s go get coffee, get your mind off it,” Silas says soothingly as I begin to take my frustration out on the bag of bread, violently twisting the end of the plastic into a knot. “I don’t like coffee,” I grumble without looking at him. Silas reaches forward and puts his hands over mine. Goose bumps erupt on my arms. He raises his eyebrows, voice gentle. “You can get chocolate milk, then. But let’s get out of here before you bend the entire loaf in half.” I sigh and look at him. Funny how he can go from being “just Silas” to Silas in a matter of seconds. I release the bread and follow him out the door, my frustration and the flutter feeling fighting for control of me. The diner Silas takes me to is just a few blocks away, a dingy but classic-looking place with black and white tile and red neon signs blinking things such as “Apple Pie!” and “Specialty Hash Browns!” We slide into a booth, and a waitress who is missing several teeth grins at us and asks us for our order. “Just a cup of coffee for me. You, Rosie?” “Chocolate milk,” I reply with a snide look at Silas. He laughs and the waitress hurries away. Then, silence. Silas rearranges the salt and pepper shakers, and I pretend to read a piece of paper outlining the history of the diner. Right. “So,” I blurt out, a little louder than I meant to, “I guess you didn’t get much time at home, did you? Back from California and now stuck here with us?” Is my voice shaking? I think my voice is shaking.

Gadgetry will continue to relieve mankind of tedious jobs. Kitchen units will be devised that will prepare ‘automeals,’ heating water and converting it to coffee; toasting bread; frying, poaching or scrambling eggs, grilling bacon, and so on. Breakfasts will be ‘ordered’ the night before to be ready by a specified hour the next morning. Communications will become sight-sound and you will see as well as hear the person you telephone. The screen can be used not only to see the people you call but also for studying documents and photographs and reading passages from books. Synchronous satellites, hovering in space will make it possible for you to direct-dial any spot on earth, including the weather stations in Antarctica. [M]en will continue to withdraw from nature in order to create an environment that will suit them better. By 2014, electroluminescent panels will be in common use. Ceilings and walls will glow softly, and in a variety of colors that will change at the touch of a push button. Robots will neither be common nor very good in 2014, but they will be in existence. The appliances of 2014 will have no electric cords, of course, for they will be powered by long- lived batteries running on radioisotopes. “[H]ighways … in the more advanced sections of the world will have passed their peak in 2014; there will be increasing emphasis on transportation that makes the least possible contact with the surface. There will be aircraft, of course, but even ground travel will increasingly take to the air a foot or two off the ground. [V]ehicles with ‘Robot-brains’ … can be set for particular destinations … that will then proceed there without interference by the slow reflexes of a human driver. [W]all screens will have replaced the ordinary set; but transparent cubes will be making their appearance in which three-dimensional viewing will be possible. [T]he world population will be 6,500,000,000 and the population of the United States will be 350,000,000. All earth will be a single choked Manhattan by A.D. 2450 and society will collapse long before that! There will, therefore, be a worldwide propaganda drive in favor of birth control by rational and humane methods and, by 2014, it will undoubtedly have taken serious effect. Ordinary agriculture will keep up with great difficulty and there will be ‘farms’ turning to the more efficient micro-organisms. Processed yeast and algae products will be available in a variety of flavors. The world of A.D. 2014 will have few routine jobs that cannot be done better by some machine than by any human being. Mankind will therefore have become largely a race of machine tenders. Schools will have to be oriented in this direction…. All the high-school students will be taught the fundamentals of computer technology will become proficient in binary arithmetic and will be trained to perfection in the use of the computer languages that will have developed out of those like the contemporary “Fortran". [M]ankind will suffer badly from the disease of boredom, a disease spreading more widely each year and growing in intensity. This will have serious mental, emotional and sociological consequences, and I dare say that psychiatry will be far and away the most important medical specialty in 2014. [T]he most glorious single word in the vocabulary will have become work! in our a society of enforced leisure.

I hand round the chocolates, and we all pick out our favorite. Nadia takes the Spicy Ginger one, infused with fresh grated ginger. A great chocolate for winter mornings with a strong cup of coffee. Autumn's next and she takes her time as she chooses the English Rose: a delicate classic flavor which Clive makes to perfection, filled with a ganache infused with distilled rose petals---bliss. Chantal selects the Earl Grey Tea with its distinctive bergamot flavor which releases in delicious waves, leaving a long, slow aftertaste, making it feel like two chocolates for the price of one. Now it's my turn. What shall I go for? As always, I'm spoiled for choice. My hand hovers over them---every single one loved and desired. Lemon and Thyme? Szechuan Pepper? I settle on one of the specialties of the house---Sea-Salted Caramel. Snuggling back down into Clive's cushions, I pause for a moment and enjoy the buzz of anticipation. Then I pop the chocolate into my mouth, savoring the soft, chewy texture of the caramel and the creaminess of the milk chocolate, until Clive's perfect twist kicks in and the taste of the unrefined sea salt from Brittany cuts through. The caramel melts deliciously in my mouth. Now, I truly am in Chocolate Heaven and I sigh with pleasure. Forget diamonds. Chocolate, I think you'll find, is a girl's best friend.

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

Capitol City Coffee is a passionate online information library dedicated to coffee. Their curated articles, expert guides, and insightful reviews provide a comprehensive understanding of coffee's journey from bean to cup. They cover diverse regions, brewing methods, specialty coffees, and more. Capitol City Coffee fosters a vibrant community through forums, encouraging collaboration and connection among like-minded enthusiasts.

CHAPTER 1 THE BARISTA AND THE TASTER 1. The barista Chung Lee at my local Joe Coffee. 2. Ed Kaufmann, the head coffee buyer at Joe Coffee Company. 3. Jonathan Rubinstein, the founder of Joe Coffee Company. 4–5. Richard and Alice Rubinstein, Jonathan’s parents who invested in the very first Joe Coffee shop. 6–11. Other key Joe Coffee staff, including Tim Hinton, manager of my local Joe Coffee Company, and Frankie Tin, Brandon Wall, Doug Satzman, Will Hewes, and Jonathan’s sister, Gabrielle Rubinstein. 12–15. The employees of Mazzer coffee grinders, which ground my coffee beans, including Luca Maccatrozzo, Cristian Cipolotti, Luigi Mazzer, and Mattia Miatto. 16–19. Thunder Group, makers of the strainer used at Joe Coffee, including Michael Sklar, Brian Young, Takia Augustine, and Robert Huang. 20–22. The folks at Hario digital scale for coffee, including Shin Nemoto, Sakai Hario, and Tagawa Hario. 23–25. The workers at the Specialty Coffee Association, including Don Schoenholt, Spencer Turer, and Kim Elena Ionescu, who organize coffee conventions where Joe Coffee employees find new supplies. 26–29. Oxo kitchen tools, including Juan Escobar, John DeLamar, Eddy Viana, and Lynna Borden. 30–31. The developers of the coffee flavor chart, including Edward Chambers and Rhonda Miller,

240–242. The folks at GrainPro bags, specialty plastic bags for shipping coffee, Jose Gomez, Joey Saligao, and Diego Lara Lavarreda.

Welcome to Coffee Adoro, where you can explore the world of coffee as seen through the eyes of a passionate Italian coffee aficionado! Here, you'll find expert advice on specialty coffees, the best brewing techniques, amazing coffee recipes, the fascinating history of coffee, and the rich cultures that make coffee so special. With decades of experience and expertise, I’m passionate about delivering the best of the world's coffee experiences!

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.