This morning my barista poured the milk by turning the pitcher to its side and just letting it go, no delicate use of the spout. The last kerplunk was foam. This off-handed ‘effort’ still looks more interesting than any of my milk art failures. Rat? Jellyfish? Marge Simpson’s head on a cat’s body?
I’d been meaning to check out Gregorys, a well-reputed New York City chain that has recently established itself in the DC area. I’ve also seen several references to CBD as an additive to coffee drinks, and noticed it at many coffee places in Vermont (which also sold CBD edibles), and wanted to give it a try. Gregorys just happens to offer CBD as an option for its drinks, so I was able to kill two birds with one stone this week.
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There’s a barista at Little Red Fox who absolutely kills it with the milk art every time I stop in. #coffeemakinggoals
One of my few readers dear friends (hi Rob!) was recently in Africa on business, and very thoughtfully brought me a bag of coffee from the ancestral home of coffee, Ethiopia. Caffe TO.MO.CA to be specific.
Nothing in this blog is presented as gospel or truth. Taste by definition is subjective. I don’t pretend to be an expert, and I don’t pretend to have a definitive palate. In fact, it was made very clear to me recently that I am still very much a dilettante when it comes to a coffee palate, but that will be the subject of another post sometime soon.
Let me try to explain what I like, and hopefully why.