Long black

I came to coffee relatively late in life, having been mainly a quaffer of tea. An occasional cup of N**cafe was had - and even enjoyed - for a few years, then I met my life partner (SWMBO - she who must be obeyed), and was introduced to the real thing. I was also introduced to quality (Twinings) tea - for which I am grateful.

In those days, tea was brewed strong, and, like coffee, was taken with plenty of milk. Having discovered an intolerance to milk a few years ago, tea then became weak and black (OK, mid-brown), and coffee disappeared from the menu. I had once tried black coffee when there was nothing else available, and found it to be a foul substance. Lack of sugar didn't help.

Before I abandoned mlik, I developed an affection for a weekend cappucino or mocha. I had to be in the mood for it though; I was unlikely to have it in the morning, and it had to be reasonably good coffee. The main attraction was sharing a quiet cuppa in pleasant surroundings with SWMBO, which remains with me still.

Having done without the roasted bean for a few years, I decided to try it black again, and found that if I took it weak, it was palatable. I'm gradually coming to tolerate a stronger cup, but it does depend on who makes it. I'm no connoisseur, by any stretch of the imagination, but I am fussy about having a good brew. I swapped notes recently with a client, and found we shared a preference for the same coffee-houses. One in particular (named Cocoa, as it happens), makes coffee that I can take full strength - which makes me wonder: does everyone else find it weak, or is it just that an excellent brew doesn't need to be weak? I do ask for a wee jug of hot water, just to make the cup go further, but it's not necessary. It seems to have a more rounded flavour, as if it's coffee with a dash of chocolate in it, or something. The only downside to this particular establishment is that the serves are smaller than elsewhere, but I forgive them, as long as they keep up the quality.