Soooooooo….it seems we are still in a global pandemic. I thought we would be back to cooking at EMM regularly by now, but the universe has other plans. It seems I’ve gotten into a routine of being isolated outside of work and I’ve discovered my “fun” consists of being obsessed with coffee. It’s funny how now that I have more time, I suddenly Need a dark brew to get the day started. I wouldn’t be Toni if I didn’t add some razzle dazzle to my morning routine.
I’ve turned into a very slow riser. I still head to the office almost every day, I just am able to get there a little later than I did at the beginning of the year. To avoid interacting with the general public, I spend even more time by myself after the work day is over. This is where I plant myself in front of endless hours of YouTube videos. I consume So. Much. Content.
In this consumption, I’ve developed a deep affinity for content involving coffee. Coffee that takes Tiiiiiiiime to make. I haven’t bought a pour-over coffee unit yet, but it may or may not be on the Christmas wish list. I love watching people take their sweet uninterrupted time brewing a teacup amount of espresso. They have an immense amount of knowledge about every type of bean and how to extract the most flavor. I want to be those people.
So in all my coffee love, I must relay that I do like it with some flavoring. I can’t take it black, I’m not at that level. Sprouts Kona Blend and Peet’s Coffee are my basic chosen blends. I’ve had some fancy monthly membership roasted beans, but I still prefer grocery store, ironically. I also discovered oatmilk this year, and I’ve never looked back! I prefer the Silk brand Barista Edition, but all Barista versions are so frothy and creamy! So I use my fancy-ish milk frother and whip up an amazing cup of coffee.
As the weather gets chilly and I continue my hermit life, coffee will continue to be my comfort in this topsy-turvy season of life.