A Quote by Chris Morocco
Vancouver is a coffee-lover's paradise, capable of impressing even the most hyper-caffeinated and jaded New Yorkers, such as myself. The coffee is fantastic, whether I happened to be craving a world-class espresso served with monastic intensity or a single-origin pour-over at a vibrant all-day cafe.
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I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.
I drink regular pour-over coffee, black. It's all about the beans. I'm always stocked at home with single-origin coffees from around the world, never more than two weeks old, kept in airtight containers.
Is it possible to get a cup of coffee-flavored coffee anymore in this country? What happened with coffee? Did I miss a meeting? They have every other flavor but coffee-flavored coffee. They have mochaccino, frappaccino, cappuccino, al pacino...Coffee doesn't need a menu, it needs a cup.
I drink coffee every day, either espresso or cortado, which is two shots espresso and steamed milk.
If you're a new artist, practice your art and share it. Set up shop somewhere, whether it's a street corner or a coffee shop. I got my start in a coffee shop that didn't even have live music. I wanted to play in coffee shops that did have live music, but I didn't have an audience.
The coffee shop is a great New York institution, but it has terrible coffee. And the more traditional coffee shops are trying to catch up with more sophisticated coffee drinkers.
I don't have any particular rituals, I sometimes like to write in longhand when I'm searching for ideas but I do the vast majority by typing, I can't always keep up with my thoughts longhand. I'm not a coffee shop writer because I feel obliged to order more coffee and then I end up over-caffeinated.
He liked the idea of coffee quite a lot—a warm drink that gave you energy and had been for centuries associated with sophisticates and intellectuals. But coffee itself tasted to him like caffeinated stomach bile.
I come from a coffee-loving family, and you can always tell when my sister and I have been around, because both of us collect all the dead coffee from everyone's morning cup, pour it over ice, and drink it. This is a disgusting habit.
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.
I bought an espresso maker and coffee maker and make them myself every day.
I think one day I can make a book about coffee shops in Hong Kong. I spent almost most of my time in coffee shops, in different coffee shops.
I grew up not liking coffee, even though I'm from Brazil. Then I realized when I moved to San Francisco that it's not that I don't like coffee, I just didn't like the coffee I'd had before. I fell in love with my morning cup of coffee, and my second one at 11 A.M., and so on and so forth.
I drink bullet coffee, and I make it myself because I hate coffee. I get a shot of raw coffee, mix it with butter from grass-fed cows and coconut milk. It's amazing!
The big part of coffee production in many rural areas is in the hands of women. It's women who work in the fields. They harvest the coffee. They wash the coffee. They take the coffee to the market. But when the coffee gets to the market, it's the man who cashes in the money for the crop.
Certainly the caffeine in coffee, whether it's Starbucks or generic coffee, is somewhat of a stimulant. But if you drink it in moderation, which I think four or five cups a day is, you're fine.
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