Sue was very particular about her coffee: double decaf cappuccino (you’re absolutely sure it’s decaf, right?), very dry (seriously, just the foam), with 1%-fat milk, a liberal sprinkling of cocoa powder on top. After I’d explained all that to the barista, and how you could mix skimmed-milk with 2%-fat milk to make 1% if you didn’t have 1%, I’d order the same for myself - it was just simpler.
Our Saturday cycling group stopped at the only coffee shop to ever consistently make an excellent job of this order, and only when Nathan was making the coffee. I’m fairly sure that the principal reason Sue went cycling was to enjoy that coffee. From then on, other coffees could only ever aspire to be “Good, but not as good as Nathan’s”.
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