My son’s birth has encouraged the transition from coffee-like fun to coffee-like drinkers. Simply put, coffee was no longer a pleasurable drink but a necessity for preparing me for a difficult day.
At one point, I enjoyed the act of waking up, filling a pot of water, adjusting my French printing press, and quietly contemplating the day before. As a child, I no longer cared about the appearance of beans, frying style, or how to prepare them; what was most important was to empower me successfully at important times of the day.
Now that my son is four years old, and he wakes up to meet his running in the bathroom, I find myself reconnecting with coffee in a new way. It’s been a year now since I gave up drip coffee. Now I only enjoy espresso. Yes, that means running every day at the coffee shop, but that investment was rewarded with a better understanding of coffee and my taste preferences.
In this program, I found a great preparation style called “Shakerato.” It’s very simple: espresso stirred over ice and sugar. Its foam is completely absorbed by the milk, which gives it the appearance of a properly foamed beverage. This icy, quaffable jolt of strong coffee is exactly what I enjoy drinking in the summer heat of Charleston.
Brooks Reitz is a businessman and restauranteur based in Charleston, SC. He is internationally acclaimed for his work in the restaurant and his company, Jack Rudy Cocktail Co., which produces small-batch cocktail mixes for home and restaurant use. He writes about drinking “good things” and is the father of a four-year-old boy who fights crime.
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POSTED IN: FOOD · TAGGED: COFFEE, COFFEE LOVER, ICE COFFEE