Cappuccino
There are some pleasures which take on a distinctly original flavour when enjoyed alone. One of those, for me, is the breakfast cappuccino, downed before anyone else has reached the kitchen.
I make it myself, me and my cappuccino machine, a regular morning exercise, a ritual of pure pleasure, every gesture a vital ingredient. Switch on, screw off the black hubcap and fill the belly of the machine with filtered water (coffee is my chosen poison, not tap water). Screw back the cap and grind some fresh Sumatran. Let the aroma curl round your nose. Fill the coffee container, swivel into position, and wait.
Those three or four minutes of waiting, that’s when we begin to savour each other. The coffee knows I am there, flitting about with an eye on it, and it distils my anticipation into the brew.
Whatever I busy myself with for that gap in time, the taste of what is to come is already on my tongue.
Of course, I could give it up any time; but like any addict, I don’t see the point. How delicious the waiting is, bitter-sweet.
When she starts to hiss, I know it’s time, and I turn the knob that lets the dark juice flow, thick and pungent, into the cup. The cup matters. A cappuccino needs the right cup. It needs to be large and wide, almost a small bowl. In fact, sometimes a bowl will do perfectly. If it’s a cup, a stout one works best, like the thick green china ones they use in France, the ones with corners, octagonal, I think. Then, it’s good for the cup to have quite a thick lip, to hold the froth even when the liquid is right up to the edge.
So the water squeezes through the pulverized beans and into the light of day, black nectar now, with a hint of venom, a sting in its tail. But I like to hide its bite in frothing white milk. It is seething already in its jug under the steamer, that long silver spout which breathes like a dragon and drowns for a few seconds every other sound in the day. I withdraw the cup with its shiny black syrup, fill it to the brim with fluffiness and bubbles, and now a cappuccino puffs up, all white with brown veins, the lips smacking already and savouring the swell of it.
With two hands I take it, like a fateful draught in some rare chalice, and we become one body, the cappuccino and I.
Don’t you just love the way that Roger Housden describes the pleasure of his morning Cappuccino in Soul and Sensuality. It is important to embrace the simple pleasures of life with as much attention and allow it to awaken your bodily pleasure.