This content originally appeared on Snook.ca and was authored by Jonathan Snook
Today’s coffee is tasty—different tasty. It feels thick on the tongue, like a high percentage chocolate, with a bitterness bordering on sweetness. Subtle notes are difficult to find, hidden amongst the clouds of creamy, frothy whole milk that blankets—nay, marries—the espresso. Today is not a day for subtlety. It is a day to be consumed.
And this pain au chocolat ain’t bad, either.
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This content originally appeared on Snook.ca and was authored by Jonathan Snook
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Jonathan Snook | Sciencx (2024-06-19T15:10:54+00:00) Tasty Coffee. Retrieved from https://www.scien.cx/2024/06/19/tasty-coffee/
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