© 2010 Marica

134 – Morning jolt

This coffee falls into your stomach, and straightway there is a general commotion. Ideas begin to move like the battalions of the Grand Army of the battlefield, and the battle takes place. Things remembered arrive at full gallop, ensuing to the wind. The light cavalry of comparisons deliver a magnificent deploying charge, the artillery of logic hurry up with their train and ammunition, the shafts of with start up like sharpshooters. Similes arise, the paper is covered with ink; for the struggle commences and is concluded with torrents of black water, just as a battle with powder.
— Honore de Balzac, The Pleasures and Pains of Coffee

“Where can you get a decent cup of coffee around here?” I asked.

“Jolt,” was the response from the locals in the room.

“Where’s that?” was the next question.

Not that long ago instant coffee was an acceptable drink of choice but this is no longer the case. Percolated coffee – a black liquid that has sat around for far too long – doesn’t get a much better response.

When we talk coffee these days we are talking about coffee made with freshly ground beans which has had water forced through the tightly packed ground beans under high pressure. The resultant dark liquid is like liquid gold. It forms the basis of all the many varieties of coffee we drink today – flat white, long black, short black, latte, cappuccino, mocha, macchiato, americano and so on. No wonder being a barista has become a skilled trade in its own right.

I grew up with the understanding that the strong, thick turska kava (Turkish coffee) my mama cooked in a cezva (a small copper pot) was a cup of coffee because this was the only kind of coffee drunk in our home at that time. Even our traditions have changed – the cezve comes out a lot less frequently than it once used to and has been replaced by coffee made using a coffee plunger.

This morning my friend Rossi and I needed a “real” coffee to kick start our day.  After finding out where the recommended cafe was and taking orders we headed off to get that much needed morning caffeine fix. Today is only the third day of our course and already my head is buzzing with the excitement, and challenge, of it all.

After my jolt from Jolt I was ready to attack the day – a photo shoot, debating, editing, proofing, critiquing, learning loads about photography and myself all lay ahead of me. This is turning out to be an incredible experience. Going out of my comfort zone is so good for me.

By the way, if any of you ever find yourself in Wanganui I can recommend the coffee from Jolt in Victoria Avenue. It was exactly what I needed.

02. Every day is an opportunity for a new beginning.
09. Every day learn something new.
19. Every day make time for yourself.

One Comment

  1. Zofia
    Posted February 15, 2010 at 12:08 am | #

    In Croatia they still pull out the turkish coffee regularly but substitute it when feeling lazy with “Nescafe” – they are obsessed with this brand over there it is so funny!

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