A Quote by Vincente Minnelli
I always have coffee without sugar, you know. Just cream.
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Coffee in Brazil is always made fresh and, except at breakfast time, drunk jet black from demitasses first filled almost to the brim with the characteristic moist, soft coffee sugar of the country, which melts five times as fast as our hard granulated. For breakfast larger cups are used, and they're more than half filled with cream. This cafe con leite doesn't re-quire so much sugar as cafe preto-black coffee.
Why don't you have a cup of coffee at least? I, um, I'm a little low in sugar and I don't have any cream, but it's real coffee.
I sipped my own coffee, heavy on the sugar and cream, trying to make up for the late work the night before. Caffeine and sugar, the two basic food groups.
Before competition, I always take an ice bath to make my body feel more refreshed. Then I always have coffee with a little cream and sugar. It's a superstitious thing.
I like a venti black coffee, no room for cream or sugar.
I drink coffee a lot before my games. I take it with cream and sugar.
I don’t have the time to devote to circles or covens. I have to fit things in when and where I can, in stolen moments and cups of coffee. Stirring clockwise to conjure. Widdershins to banish. There’s never enough time, and rarely enough caffeine, but I make do with what I have. Besides, cauldrons and pointy hats are overrated. Sometimes I see other customers practicing. Pouring their cream and sugar with studied intent. Stirring with purpose. I add an extra spoonful of sugar to my own coffee for them, to make all of our enchantments sweeter.
It’s just like when you’ve got some coffee that’s too black, which means it’s too strong. What you do? You integrate it with cream; you make it weak. If you pour too much cream in, you won’t even know you ever had coffee. It used to be hot, it becomes cool. It used to be strong, it becomes weak. It used to wake you up, now it’ll put you to sleep.
It's easy to grab a coffee to start the day, put a bunch of cream and sugar in there, but that's probably not the best type of energy boost that you want to begin a workout.
During the war one accepted indifferent after-dinner coffee as a necessity, but when, after the war, one sought to find the coffee remembered of days gone by, one found disappointment. I was looking for the rich after-dinner coffee that literally curdled cream if anyone was foolish enough to spoil it with cream.
He put the coffee in the cup. He put the milk in the cup of coffee. He put the sugar in the white coffee, with the tea-spoon he stirred. He drank the white coffee and he put the cup down. Without speaking to me.
Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.
It's got to be speciality coffee or nothing. I love posh coffee but I have lattes with sugar, so I'm not a purist at all, but it has to be specific or it's just not worth it to me.
Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.
A cup of coffee - real coffee - home-browned, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfect!
Shamus ordered half a cup of house brew. Then he proceeded to fill the cup up the rest of the way with milk and sugar. Lots of sugar. “Sure you got enough milk in your sugar?” I asked as we strolled out of the shop and headed south. He flipped me off. “You drink your coffee your way, and I’ll drink my coffee the right way.
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