LET'S HAVE A LITTLE CUP OF COFFEE...

We talked about tea in November. It's now time to talk about coffee. Why not pour self a cup and read some of the information that I've gathered for you? Let's begin with my favorite, Kenyan. Lily...

Kenya is the 17th largest producer of coffee in the world. The high plateaus around Mt. Kenya are the largest producing area. The acitic soil in this region provide the excellent conditions needed to grow this excellent coffee.
The full bodied Kenyan coffee is known for its intense flavor & aroma. Coffee enthusiasts consider the flavor bright & acitic in flavor.

Columbian Coffee also has a bright, acitic flavor & heavy in body & aroma. It is the 12th largest producer of coffee in the world.

The United States has the largest market for coffee. Coffee houses are popular throughout.

Popular coffee drinks are "Cafe au lait" is simply French for coffee with cream. The Italians call this drink Caffe Latte, the Spanish "Cafe com leite".

"In many American coffeehouses, a café au lait is simply a latte with strong drip brewed or French pressed coffee substituted for espresso, though a French roast or similarly dark coffee may be the base of the beverage. In the US they serve both caffè latte and café au lait as two different coffee beverages, and define them as such while this is not so in Europe, except in the German variation of the drink, Milchkaffee ("milk coffee") which in Germany is served side by side with the espresso-based caffè latte (which in addition is sometimes called café au lait to add to the confusion)."

"New Orleans style...Café au lait in New Orleans has been popularized, at least in part, by Café du Monde. There it is made with whole milk and chicory, giving it a characteristically strong, bitter taste. Inclusion of roasted chicory root as an extender in coffee became common in colonial Louisiana, and eventually was incorporated in its local variant of the French-style coffee drink. Particularly at Café du Monde, the bitterness of the chicory in the beverage offsets the sweetness of a common accompaniment — powdered sugar-covered beignets."

If you've never tried chicory, you're missing something special. It's available now in most large grocery stores as well as speciality shops. Lily...

Painting credit - Lisa Audit