Spinnaker007
Faema E61 Espresso Machine (Cropped).
On display at Top Pot Doughnuts.
Thursday, 9/22. Hmmm, my last day in Seattle. I got up much later than the past 2 days. In-and-out of the shower Matrix style, and headed out. The temperature rebounded from a very cool Wednesday, it felt nice. I walked 2 blocks to Top Pot Doughnuts and got a chocolate Long John (They call it, "Chocolate Bar"). It was better than Dunkin Donuts’. A lot better.
Vivace’s Caffe Nico had easily became my favorite drink while in Seattle. It was that good I must have one more before I go home. It is espresso, steamed half & half, orange zest, orange oil from peeling the zest, and finally dusted with the generous cinnamon powder. The sweetness of the foam is pretty much the same as the steamed ultra-pasteurized milk, and I guess I will substitute with that when making at home.
My trip finalized at Victrola Coffee. I had to go pick up a pound of their famous Streamline for a friend back home. My double cappa was prepared by David, who did a great job making it. I briefly chatted with Kyle before heading back to my hotel to check out.
Now I am cruising at 35,000 ft on my way back home. This trip was incredible. I got to taste some finest espresso pulled by many master baristi. Got to meet friends for the first time and it was all good….
Faema E61 Espresso Machine (Cropped).
On display at Top Pot Doughnuts.
Thursday, 9/22. Hmmm, my last day in Seattle. I got up much later than the past 2 days. In-and-out of the shower Matrix style, and headed out. The temperature rebounded from a very cool Wednesday, it felt nice. I walked 2 blocks to Top Pot Doughnuts and got a chocolate Long John (They call it, "Chocolate Bar"). It was better than Dunkin Donuts’. A lot better.
Vivace’s Caffe Nico had easily became my favorite drink while in Seattle. It was that good I must have one more before I go home. It is espresso, steamed half & half, orange zest, orange oil from peeling the zest, and finally dusted with the generous cinnamon powder. The sweetness of the foam is pretty much the same as the steamed ultra-pasteurized milk, and I guess I will substitute with that when making at home.
My trip finalized at Victrola Coffee. I had to go pick up a pound of their famous Streamline for a friend back home. My double cappa was prepared by David, who did a great job making it. I briefly chatted with Kyle before heading back to my hotel to check out.
Now I am cruising at 35,000 ft on my way back home. This trip was incredible. I got to taste some finest espresso pulled by many master baristi. Got to meet friends for the first time and it was all good….