In the four minutes that the coffee is steeping, I play a little game with myself to see if I can unload the dishwasher before the timer goes off.
… I usually win.
I once had a friend from Portland, Ore., tell me about spending some time on the French-Italian border for work. “We crossed over to France to get our croissants and went back to get our coffee. One country can’t do coffee, and the other can’t do pastries; you would think that they could get together and work it out.”
— ‘Why Is Coffee in France So Bad?’ in Slate
French coffee shop owner Aleaume Paturle explains that in the past coffee from French colonies could be imported back to France duty-free, and the crop planted in places like Vietnam and Laos was the Robusta variety rather than the more prized Arabica.
Robusta, as the name suggests, is more hardy but the taste isn’t as rich and sometimes it’s over-roasted to give it more aroma. In general this makes for a more bitter, rougher taste, more notes of burnt wood and ashtray than chocolate or vanilla.
— Inrng, in Café Culture in France
All the same if you buy some Segafredo in Italy it tends to have this same taste, compared to the smoother varieties from Lavazza or Illy.
The most efficient nap is the nappuccino. The caffeine won’t fully engage in your bloodstream for about twenty-five minutes, so drink up right before you lie down. If you’re not a coffee drinker, search online for an alternative drink that provides about two hundred milligrams of caffeine. (If you avoid caffeine, skip this step. Also reconsider your life choices.)
— Dan Pink’s tip on tackling the most of the mid day slump, from ‘When‘
I tend to be better about eating breakfast when I’m traveling, as hunting down coffee often coincides with sourcing out breakfast.
Hilary Matheson’s Morning Routine, December 8, 2017 at 11:05AM
I’m the same 🙂