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A Coffee with Milk
Before I knew it, September had arrived, and with it, the end of this week. Life is passing by at a breakneck pace; I don’t know if this is a personal perception or a collective reality, but the truth is that this year has flown by unstoppably. For many, it will be a year to forget, but for others, it will be a time of learning and overcoming challenges.
But there’s no better way to reflect on reality than by brewing a good cup of coffee, and on this occasion—as is my custom—I’ve chosen a flavor that’s 100% from my homeland: Arauca coffee, which stands out for its sublime flavor and an aroma that never goes unnoticed. Best of all, it’s an affordable coffee that’s perfect for any occasion, making it the undisputed companion for those reflective Venezuelan afternoons.
But this time, I wanted to add a little extra flavor to the original coffee base, so I decided to make myself a café con leche—not using pasteurized, highly processed powdered milk, but rather freshly milked cow’s milk, which I had boiled beforehand and then stored in the fridge for a special occasion like this.
When coffee is prepared this way, we’re treated to a café con leche with very special characteristics, since its flavor is much more intense and natural, and its texture is a bit creamier—but this combination makes for an amazing experience on the palate, as we move away from all those industrial processes and get closer to the traditional method.
But to complete this cycle, I couldn’t leave out a snack fitting for the occasion—which is why today I’ve chosen an Andean oat bread. And so, without even realizing it, I’ve put together an afternoon snack steeped in cultural roots, where the flavor of my homeland is clearly evident in every element, allowing me to feel proud of my roots, but at the same time gives me the momentum I need to ride the unstoppable wave of time—a wave that seems to gain speed every day and carries with it incredible situations and moments, perhaps a bit challenging, but ultimately full of lessons, emotions, and experiences.
