My year in coffee - Jan 10

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.