Capuccino & Biscotti

Growing up in a Tamilian family, it was hard to imagine a day start as a kid, without a strong filter kaapi (filter coffee). I still remember my dad buying a specific blend of ground Kerala beans coffee from a famous store in Madras. Despite living in Mumbai, I was never deprived of a copious supply of the above mentioned special coffee. Thus I grew up with a very strong preference and a discerning taste for coffee.

I was never a fan of instant coffee - the Bru's, & Nescafe's. They were quick and
instant to make, as they were meant to be, but their aroma and taste died as soon as the final gulp was taken. I still consume a lot of instant coffee, but to me they continue to remain as a lazy man's coffee.

I was not introduced to black coffee, till I crossed seven seas and made my first visit to a local StarBucks. Now starbucks, prides itself in serving some of the best colombian blend (free trade) coffee, but unfortunately my taste buds weren't honed for black coffee. Adding half and half and creamer helped the cause, but still left the "regular tall" lagging behind the filter kaapi. However, one swig of a "tall latte" at the same overpriced coffee chain, reaffirmed my faith in the taste of good coffee. But I decided not to succumb to savvy marketing by CharBucks (FourBucks), and have since made efforts to avoid coffee at this store as much as possible.

It was only, after my recent move to Houston, and subsequent trip to Europe, that I am
coming to terms with a good cup of coffee. Offlate, on lot of dinners, the dessert is
either followed or complemented by a nice cup of cappuccino. A fine cup of frothy cappuccino and a small piece of biscotti seemed like a classy and very satisfying way of ending the last meal of the day. Soon I started repeating this activity at lunches too. However, given the economics of this procedure, this activity is often banished to company sponsored lunches and dinners!

Things changed recently when we finally acquired an Espresso Machine in our office. A pressure squeezed double pod of a really nice Sumatran blend makes up for a nice espresso. Add to this, milk steamed at 160F, and it makes up for a nice cup of frothy cappucino. One of my ingenious friend also discovered a blend of chocolate mocha, which further enriches the taste of coffee. Soon, colleagues started buying their own stash of unique coffee blends, and now making a fine cappucino post lunch is turning out to be a daily ritual.

Coffee, has never had an effect of stimulant on me - I can go into deep slumber within 30 minutes of having a strong double espresso shot. But nevertheless, I love the taste of coffee. It also serves as an ideal social drink, when you are not in mood for alcohol. In my opinion it easily supplements tea, as the most consumed hot beverage in the world - and don't listen to the English and the Chineese !!

ps: Here is my old rant on coffee.