I came to coffee late in life. I always envied my friends their exotic drink choices at lunches and breakfasts - this one ordering a cappuccino, that one a latte or an Americano, with or without milk, while I ordered boring old tea. Then I read 'Chocolat' by Joanne Harris and her descriptions of something chocolaty, but not too sweet; earthy, but smooth evoked a craving in me for something other than virtuous tea. So I started to venture into the world of coffee. Purists may want to skip the next bit, as my first attempt was a “Mocha – wild, no fun” or something like that from Seattle Coffee. Eventually, I grew up and started to drink “real coffee”, although always a milky cappuccino.
In doing research for this book I have tried many different kinds of coffee and have discovered that the purists tend to prefer it black. Black coffee, I have found, when properly prepared from gorgeously roasted beans, has an amazing taste, a golden chocolate colour and is surprisingly sweet. No bitter black cup ‘o joe here.