frappe a day

… than the Mochaccino you don’t.

Honnestly, if you don’t mix it yourself - what stuff goes in to the coffee you’re drinking?

I’ve just resolved to make sure that I stay away from Starbuck’s and the rest of those places.

Anyone who’s been to Greece and sat in a proper cafe can tell you that there’s a kind of coffee which is raw in taste, amazing in texture and has an identity of it’s own. No fancy machine is used to make it. It doesn’t have some sort of sub-culture attached to it and can be drunk in 365 different ways.

Which is what I’m going to set out to prove. Starting with today some day when I get my stuff together.