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"Savoring the Essence of a Perfect Espresso"

Mar 9, 2024 - 3:59pmCity Heights - San Diego, California, USA

Comment: I also had a ham and cheese sandwich. This was written around 8am

Caption: Reflecting on the complex flavors of a memorable espresso experience

Description: A page from a spiral notebook with handwritten notes. The notes capture someone's experience tasting an espresso at a location called 'Necessity.' The writer expresses enjoyment of the espresso, noting its tart and pungent qualities, as well as dark chocolate aftertaste and fruity notes. They compare the aroma to their compost at its best, using the word 'Bokashi,' a composting method. The person is intrigued by the combination of flavors, mentioning chocolatey notes combined with upfront sour and fruitiness, and seems open to trying espresso in different places.A page from a spiral notebook with handwritten notes. The notes capture someone's experience tasting an espresso at a location called 'Necessity.' The writer expresses enjoyment of the espresso, noting its tart and pungent qualities, as well as dark chocolate aftertaste and fruity notes. They compare the aroma to their compost at its best, using the word 'Bokashi,' a composting method. The person is intrigued by the combination of flavors, mentioning chocolatey notes combined with upfront sour and fruitiness, and seems open to trying espresso in different places.

Extracted Text

This espresso at Necessity reminds me of something... what is it...? It's so tart & pungent and delicious. Like eating food. Sour.

I really enjoy... so exciting to find another place.

I see... Getting that dark chocolate after taste. Super nice I dig it. But still finding the fruity notes on my tongue. The smell is almost exactly like my compost at its best. Bokashi.

Love trying espresso... always something new to me now.

Are there fireplaces to try many? I really dig this. The chocolately notes really cool. But the up front sour & fruityness. I fux with it.

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