It was a cappuccino kind of morning!
I started with some beans that I roasted. From Papua New Guinea. I went dark because I knew I was going to make espresso. They did come out a bit uneven, but the taste was still good. I'm playing with the so espressos right now. It was strong and rich and deep with some remaining sweetness. I didn't taste roast. I hate to get carbon coffee, so sometimes I'm a little leery of dark beans. For the milk I used unpasteurized, non-homogenized whole milk from a local farmer.
There is something very satisfying about a warm foamy cappuccino.