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You can key in on the one mention at Starbucks, or you can key in on the 95% of the response that relates to either making my own coffee or going to what should be the same kind of shops as the author of this article.
But, maybe that's just SoCal for you.
- barista said that the acidity from this coffee is "really wonderful and fruit-forward, like Hawaiian Punch micro-dosed with LSD."
- and how it was processed, because you don't want any of those weird or off flavors you get sometimes with natural coffees, which would ruin everything.
Ya know why your coffee is "really wonderful and fruit-forward", probably because it was either a natural or honey processed coffee.
- As long as the grind is perfectly dialed in, the water correctly heated to the precise temperature, and your drip technique as graceful and measured as the lines of the gooseneck kettle you're pouring water from, everything will turn out just fine.
Yeah, so, this really isn't that hard of a thing if you really give a shit about it and have the budget. If you don't have the budget but give a shit it'll still be good coffee, and if you don't give a shit, you don't give a shit.
- Sure, the barista who you see every time scowls at you, and he always asks if you want milk and sugar in your coffee, and it’s not because he's trying to be chill and accommodating to regular people who just want some coffee the way they've been drinking it their entire lives, but because one time a friend of yours gently asked if she could have some of the shop's flavored syrup in her iced coffee, thereby obligating the barista to explain that a cup of coffee is the singular and miraculous end product of a process that involved the labor of dozens of people stretched across an extraordinarily long supply chain that reaches halfway around the world, and it shouldn't really be covered up with sugar syrup, which is only on the menu for the rubes, anyway.
Is this a real thing that happens? Is this, like, specific to LA or something? Because I've never actually had this kind of experience, third wave shop or otherwise.
- but he just mumbled that it wasn’t dialed in and so he wouldn’t serve it, and you’ve been beaten down ever since.
- But the lines are so long, and you're right, you don't have thirty minutes to waste looking at Instagram while you wait for that guy to dourly make your coffee.
Uhhh I think the longest I've ever waited for a coffee was...10 minutes? At the original Verve in Santa Cruz, and it's because I was the guy ordering the super-special $8 cup of coffee" and you know what??? It was an amazing experience, and maybe one of the most complex coffees I've ever had.
You know what - fuck this article. If this is the "millennial" experience when it comes to coffee then I am clearly missing something, because this is not even an outlier experience for me. Even at a Starbucks, local third-wave shop, you name it. Does it exist? Yeah, probably, but who the fuck cares. Drink your coffee, shut up, stop overthinking it, and enjoy it.
Jesus, this article annoyed me on a level that makes me relate to kleinbl00. The one thing I disagree is the Chemex being dumb - it's a great way to make coffee. But so is everything else if you have fresh beans and the right grind.
The same one for next year. Then a friend and I think will be running a 50k together in Oregon this November. The cutoff times are slightly less aggressive than the 50k I'm running at the end of July, so that's promising. Easier course, too. Running that marathon has, at least in the short term, changed the way I look at certain things. Especially myself. Yesterday I looked in my closet, saw my mountaineering boots and running clothing, and felt something more of an identity than I've felt in a while.
That's a good question, I'll hopefully have a better way of answering that after a couple of more dates with her.
I ran a MARATHON this week, and signed up for another... And will probably run a 2nd 50k this year. And am going climbing outdoors after work today. Because the pacific northwest is the best place in the goddamn world for me right now. This year is shaping up so much better than I could have hoped for despite the set backs. I want to keep that momentum going.
Went on a couple of dates with a girl this past week, and realized a key component was missing from my last relationship. There wasn't enough of an "edge" to it, and I think I understand why people break up with nice guys a lot better now...
It did! I ate too much though, and ate too much throughout the day. Plenty of pasta, threw in some cabbage on the side, and had one pint of beer with some friends around 7:30pm.
Milwaukee is a full, right? What's it even like there in October? Decent running weather?
GUs do horrible, no good things to my stomach. A theme is that I have a sensitive stomach. Nutrition today involved the pre race banana and coffee, and during the race: Balance Bars, Honey Stinger Waffles, and Limeade Stinger Energy Chews. Plenty of water and Gatorade as well.
Thanks for the congrats, badge, and watching in real time. I definitely felt aware of that a couple of times during this race. This course was honestly harder than I thought it would be, there was no end to the hills in the second half.