“Brewing espresso…unlike other methods of brewing coffee…IS rocket science.” - Knox and Huffaker
Inapond / flickr
The abandoned but not despoiled offices of the Curmudgeon know no visitors today, as I have remained at my humble abode writing, cleaning, and just poking around. Normally, I would go in on a Sunday—or any day—to write, clean, or just poke around (and yell at staff members though they aren’t there—but just for practice.)
The fact is, I can’t stuff any more stuff into my head. I have learned so many new computer programs, read so many manuals, joined so many writing sites, downloaded, uploaded, designed graphics, composed a song and recorded it with several instruments (new program), created a slide-show (new program), fixed bugs, researched articles, and other things that I can’t remember over the last two weeks, that my brain has done what I will not: Quit. Closed for business. Gone on vacation. My brain is probably in Cannes right now, soaking up the sun on the beach, eating frog’s legs bisque, drinking Absinthe, and checking out the babes, while I remain behind, befuddled and stupefied.
If I stop working, I will sleep, but it will not be a good sleep. It never is. So I made a
The Curmudgeon Cappuccino
cappuccino with my diminutive Krups espresso machine, or at least my version of a cappuccino, thusly: I fill the little thing with as much water as it will hold, 1 1/2 cups. I then grind espresso beans and fill the whatchamacallit with as much as it will hold. I turn the thing on and while it warms up, put milk in a large mug, ¼ of the way up. Then put in 1 packet of Stevia (the natural sweeter soon to be a sensation) and heat it in the microwave. When the espresso brews and fills the decanter, I switch it to steam, steam and froth the warm milk, switch the machine to “off,” pour enough espresso into the cup to fill it, return the decanter, and turn the machine back to “brew” to finish. This usually comes close to filling the decanter again (remember, I have used extra ground espresso in the first place, so it is still strong.) I then very lightly sprinkle cocoa powder on the top (VERY little). Finally, I enjoy the hell out of it in my comfy chair.
My machine. I call it "Spike."
It’s not as complicated as it sounds. Try it yourself. No espresso machine? No problem. Make some extra-strong coffee, heat the milk to scalding (remove any skin that forms) and call it a latte. With the extra espresso, I may have another cup later, or—here is a SECRET—I make ice cubes out of it and add one or two to my diet cola. Delicious!
Okie dokey. I’ve had my soul-lifter beverage but the encephalon is still on holiday, so I guess I’ll have to go bravely on without it. I strongly suspect that it doesn’t do much anyway, and is, in fact, a little “thick.”
If you’d like a copy of a nice, espresso poster, illustrating various espresso drinks and suitable for framing, go here. I would just put it here, but I don’t have express written permission to use it here, only there. There’s also a glossary of espresso terms. Just go to the bottom of the page, clink on the thumbnail, and you’ll see a full-screen enlargement. Right click, save image as, etc., etc. You know the drill. It’s easy.
Thanks.
If I should die before I wake…feed Jake.
He’s been a good dog.
The Curmudgeon
