I am utterly amazed at the numerous blends and methods and knowledge a barrista has to have to work in a place like that.
I don't even own a coffee maker and there isn't even any instant coffee in my house for guests!
One time I had a job where the company liked to have coffee brewed for its clients. Nice touch.
Now, keeping my last statement in mind would you ask ME to make you a pot of coffee? Ya, it was only requested of me once, let's just leave it at that.
Ask me to make you a tea - absolutely, what kind?
I've got green, mint, chai, English breakfast, all sorts of herbal and berry teas. I've got bagged tea and loose tea. What do you like in it?
Me, I grew up on lemon and honey. Lately however the majority of friends and coffee shops don't have lemon juice on hand so I have adapted and started drinking it black with a hint of honey or sugar.
But thanks to a new foodie friend, Amy @ FamilyFeedBag and her wonderful visit to a local tea shop in her area she inspired me with a post from her blog to have a deeper appreciation for loose teas.
TEA SYRUP! (I revised slightly from hers because it didn't seem to be syrupy enough)
I'm Listening to: It's Five O'Clock Somewhere
Blueberry Tea Syrup
makes approximately 1 c.
2 tbsp. loose blueberry tea
1 c. boiling water
1 c. sugar
Boil your water (I couldn't snap a photo because if I did the water wouldn't boil)
Put your loose tea in an infuser
Pour into a pot along with the sugar. Heat over medium heat, stirring to dissolve the sugar.
Reduce to about half.
Pour into a mason jar and refrigerate until cooled.