I’ve been a lifelong tea drinker. I grew up in London with a cup or two of smoky Lapsang Souchong alongside my cheerios. Over time, I mellowed into Earl Grey with its delicious citrus aroma. Now, in my middle age, my partner & I make a pot of sencha from Upton Imports every morning, with a little grapefruit zest for spice. It’s a lovely ritual; the only thing better than being woken up with a hot cup of tea is seeing the look on their face when I bring them theirs.

But I’ve always been curious about coffee. It can’t just be a terrible bitter drink people choke down because they’re addicted, right? I decided to spend a little while trying to make coffee that I’d actually enjoy drinking. It’s been a month or two, and now, four days out of five, when I take my first sip of coffee in the morning, I think “Wow, that’s a great cup of coffee.”. Not bitter, lots of flavor, genuinely an enjoyable drink.

Also, huge shoutout to my sister Heloise for showing me the Correct™ milk substitute for coffee. It’s Oatly: doesn’t add any excess bitterness, no flakiness or separation, and none of the gumminess some other substitutes introduce.

If you’re in NYC, you should go see Heloise in The Rat Trap. According to the Times Square Chronicles, she almost steals the show! https://t2conline.com/the-mint-theatre-unearths-noel-cowards-the-rat-trap/

@tomlowenthal as far as straight plant milks go, this is correct, but in case you haven’t tried it, Silk’s soy creamer has the same features and requires smaller amounts. I have surveyed the whole field.

@tomlowenthal as far as straight plant milks go, this is correct, but I’m case you haven’t tried it, Silk’s soy creamer has the same features and requires smaller amounts. I have surveyed the whole field.