where does everybody keep their coffee?
i love the process of seeing how the beans chill/change over a couple weeks. no bags last more than a couple weeks so we always leave all coffee on countertop.
i think there are reasonings to do various methods of keep. light exposure heat variation time til used humidity aliens
drank first moka pot but added coconut gelato. not unrelated to french press as a process in terms of big oils/particles not being filtered out. i wonder if that has negative effects on cholesterol over time.
madcap party was i think better with v60 preparation than chemex
my frothy foaming adventure was stopped short late last night d/t the foamer not powering up. i guess this is a prime example of our cultural decline. why on earth would i need more cheap plastic crap and yet i sought it out directly. and not 2 days ago my father and i went and saw the meg (he raised me on the worst movies and we still have so much fun seeing anything even remotely scifi oriented).
random: the other day at work i was drinking my coffee in the morning and found a huge black fly in it. “hmmm, that felt weird, what on earth could that odd texture be in the coffee???” and from that point forward (i didn’t reflect back on it all til later) the whole day felt cursed. it was the worst day i can remember (nurses can be superstitious as such horrifying stuff can happen in even the most regular of days). anyway, it amuses me now. watch out for cursed coffee and what it can bring to you in a day. hahahahahahahahahahahaha
hopefully back out to pick up some soy milk i guess or maybe lactose-free. oat milk is hard to find and apparently one aspect to all of the frothing factors is additives and helping or hurting the process of non-milk milks.
what is life if not adventure?