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Fresh Roasted Coffee
Now that I start each day with fresh roasted coffee, things are different. I get up a little earlier, so that I have a full forty-five minutes before I have to go to work. I take a relaxing shower while my fresh roasted coffee percolates, and then have time to enjoy a cup with the morning paper and a nice toasted bagel with cream cheese, tomato, and Nova Scotia lox, as well as a banana, while I sip it slowly and let the day wash over me. I wouldn't say it's luxurious, but it is nice compared to how I used to do it. It is even better on Sundays, when I get to sit back with a cup of fresh roasted coffee and the whole fat New York Times Sunday section, just whiling the hours away and enjoying listening to the Sunday folk and blues shows on public radio.
I don't really have a favorite kind of fresh roasted coffee. It is so much better to get to switch around, sometimes drinking French roast, otherwise a nice tart cup of Kona blend coffee, or perhaps something even more exotic. Sometimes I add a little dark chocolate and cardamom to my fresh roasted coffee to give it a little bit of that creamy, spiced flavor and I'll tell you: there is nothing on earth that tastes better as far as I know. But really, I like it all as long as its fresh coffee. It's the variety that makes life enjoyable as far as I'm concerned.
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