Zen Cappuccino
My friend Ron revels in his morning cappuccino, home brewed daily with the utmost care and attention. Since I usually visit my friends Sally and Ron as a houseguest, I’ve been privy to his morning ritual. This luscious concoction is enough to make me lament my own coffee intolerance, but I get a vicarious thrill from Ron’s evident delight.
Ron’s technique has evolved over the years. He grinds his own organic beans and mixes the grounds with cardamom, to aide digestion. Before he steams the milk, Ron stirs in just the right amount of natural sugar, to prevent the fragile bubbles from deflating. He is adept at getting the maximum amount of volume from any given amount of milk.
Over the years, the type of milk has changed. At first the drink filled a normal-sized mug. Then Sally and Ron started getting their fresh raw farm milk delivered to their door each week. Sally skims the cream off the top for other uses, and the remaining milk foams readily. Now that Ron has increased the amount of milk the foam is truly majestic, towering out of his mug like a snowcap on a mountain.
Ron still looks forward to sitting down with his brew with childlike anticipation. He spoons the first few sips, savoring them completely. He utters a sigh of contentment and shakes his head. Never has watching someone drink a cup of coffee been so relaxing.
