{"id":218,"date":"2021-12-03T07:30:21","date_gmt":"2021-12-02T20:30:21","guid":{"rendered":"https:\/\/create.sarahjansen.com\/?p=218"},"modified":"2024-06-02T12:41:07","modified_gmt":"2024-06-02T01:41:07","slug":"archives-caffeinated","status":"publish","type":"post","link":"https:\/\/sarahjansen.com\/?p=218","title":{"rendered":"From the Archives: Caffeinated"},"content":{"rendered":"\n

Originally published on an old travel blog from 2013 when I spent a little over three months in the the USA and Qu\u00e9bec.<\/em><\/p>\n\n\n\n

I love coffee.<\/h2>\n\n\n\n
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I\u2019ve been addicted to it since I was fifteen and I was allowed to have it whenever I wanted, not just one on special occasions. In grade eleven, I got up to three per day: breakfast, after school, evening. That year I decided to give up coffee for Lent. For the first four weeks, I felt like death, which scared me a bit. The final two weeks I felt OK, no cravings or anything. But it wasn\u2019t enough to stop me getting back on the juice when Easter arrived. I limited myself to one a day, maybe two on weekends.<\/p>\n\n\n\n

Since then, I\u2019ve gotten up to unhealthy levels of coffee consumption another two or three times and have had to consciously cut back and go through withdrawals. <\/p>\n\n\n\n

Since then, I\u2019ve gotten up to unhealthy levels of coffee consumption another two or three times and have had to consciously cut back and go through withdrawals. <\/p>\n<\/div>\n\n\n\n

\n
\"Top-down
Some rights reserved by veer66 <\/a><\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Since then, I\u2019ve gotten up to unhealthy levels of coffee consumption another two or three times and have had to consciously cut back and go through withdrawals. <\/p>\n\n\n\n

But I love it. My drink is a soy latte, no sugar.<\/p>\n\n\n\n

The first time I came to North America in 2004, I was not prepared for how different the coffee situation is here. There is coffee everywhere<\/em>. Drip-filter coffee. In some diners you get it for free. Often the wait staffer fills your cup on the same trip as handing you the menu. You\u2019d think I\u2019d be in heaven.<\/p>\n\n\n\n

However. In Australia, thanks to our huge Italian influence, our coffee is rich, mellow espresso, which is an entirely different experience from drip-filter coffee, no matter how good that drip-filter is. I went insane<\/em> for the five weeks I was in Canada and the US not being able to get my Australian-style flat white or latte. Every week or so I\u2019d lose my mind and go to Starbucks for espresso. I was profoundly disappointed every time. Either they overcooked the milk or the beans were stale or it was just a different style of expresso than I wanted. Canada has a Germanic influence that Australia doesn\u2019t have, especially in its coffee. I wanted Mediterranean, dammit.<\/p>\n\n\n\n

This time, however, I was prepared for the desert of drip-filter. I\u2019ve also learned to appreciate good filter coffee in France in 2011, where they make fresh and gaspingly strong. Over the last three months on this foreign-yet-too-familiar continent, I\u2019ve had some excellent cups of filter coffee. I\u2019ve also had some utterly shit ones. I\u2019ve learned to tell from the scent of the shop which one they\u2019ve got. <\/p>\n\n\n\n

I don\u2019t think I\u2019ve had a single espresso since I\u2019ve been here; at least with the filter stuff I\u2019m more confident they know what they\u2019re doing. This one I\u2019ve got at the moment at Fremont Coffee on 34th Street, Fremont, Seattle is stellar. Fresh, rich, strong, good acidity and $2.25 for a gigantic soup-bowl sized mug with bottomless refills. Oh yes.<\/p>\n\n\n\n

The moral of the story is: when in America, drink drip-filter like the locals do.<\/p>\n\n\n\n

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Some rights reserved by John Beans <\/a><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

I\u2019ve been addicted to it since I was fifteen and I was allowed to have it whenever I wanted, not just one on special occasions. 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