Current state.. Espresso good.. Cap however, not hitting the sweet spot. (her: Bonanza Coffee)

Good to have people to look up to. They make you think deeper and progress further.. This guy is one off them.. No other words needed. Mr. Funky Thomsen! (her: Bonanza Coffee)

Thin crispy coffee waffle (-: After brewing a nice cup of coffee I dried the used coffee grounds, mixed with sticky oatmeal, butter, salt and almond flour, and backed until crisp. Surprisingly tasty and a nice way to use your old coffee that would otherwise end up in the bin. Inspired by @coffeecollectif and @amassmo

Morning rituals. #Nømadcoffee from Barcelona in Spain. Excellent Finca El Limón (her: Rue de la Servette)

So bloody thankful I have the opportunity to taste this amazing fruit juice...Fresh crop Kenyans has arrived and my tastebuds are dancing faster then pale British legs in Ibiza.. 🍇🍈🍍🍒🍊💥💥💥#Gathugu #Nyeri #thecoffeecollective @coffeecollectif

Post brew lacto-fermented Duber Rojas from Huila, Columbia on ice. Yet another crisp and clean coffee from @coffeecollectif

Late night cupping, you should try it.. #thecoffeecollective (her: Piazza Del Duomo Milano)

Great triple A frizzante natural wine in our new kick-ass Rastal glassware. (her: Room Mate Giulia)

Milan hotel hipster life to the max..

In great company this morning. When you cannot travel to Canada, a bag of Canada can travel to you. Roasted 5 days ago - freshly made sweet cream toffee in a cup with a balancing mouthwatering acidity. #philandsebastiancoffeeroasters you only live once..

Pretty much sums up my night. Surprisingly good IPA from Belgium, butter, white asparagus and a whole fish from Lake Annecy that we visited this afternoon.

The only thing missing in this picture is a pack of butter #arbois 2011 #domainedelapinte

Great Guatemalan coffee from @fuglencoffee in Oslo this morning.

Opening my Belgium Lambic with the penis of Manneken Pis.. What do you know about it.. TGIF

It is no secret that coffee production (and especially speciality coffee) is not particularly friendly to the environment. It bothers me a lot. Thus throwing out old coffee is a big 🖕to the environment. I want to figure out how to freshen up old (not stale) coffee, so it is pleasant to drink again. This is five months old coffee, brewed and added honey and dried biscuits flowers. Honey enhances the sweetness and hibiscus adds exciting aromas and acidity. I cool it down and drink it as an iced power drink. COFFEE FTW.. #specialitycoffee #beyondcoffee

My new corkscrew ;-) Excellent!

Coffee tastes better in the sun.. Period... #geneva #brewstronger #specialitycoffee (her: The Graduate Institute - Maison de la Paix)