I love coffee!
And I am missing the coffee I purchased on a regular basis in Maine. This small business in Lincolnville, Maine, just north of Camden, roasts and blends its own coffee.
I have enjoyed a latte many times while sitting on the porch pictured below–sometimes with a guest visiting or with a local friend.
So yesterday, I ordered some. I love Dark Harbor and, especially, Roma espresso, which is a special blend made by Green Tree.
https://www.greentreecoffee.com
Ordering proved to be really easy online, but along the way, owner John called me and we had a nice chat. He wished me to be well in my new home in South Carolina and said he’d mail my coffee first thing Monday.
So now I’ll be hanging out looking for my coffee package!
Louisa Enright's Blog 
I love that John called you! Now, that’s customer service! Maybe someday Peter and I can stop in at his shop, we really need to plan a trip up the coast. Do you have an espresso machine Louisa? We used to, but that was a while ago. I love a good cappuccino! Oh, and do you make your own yogurt? I am thinking about doing that with some of the raw milk we’ve been buying. Jan in MA
Good morning! I do not have an espresso machine. I have a large Bialetti espresso pot and several small one-serving espresso pots of this type. And I have also a milk frother pot which I can use to heat milk and make it “foamy,” though I don’t do that every day. It is delicious though to make the foamy milk–it just heats the raw milk so one loses some of the nutrients. I love yogurt, but can’t eat it with my histamine intolerance issue as it is fermented. Making yogurt is easy peasy–there are easy recipes here on the blog where you heat an oven and just put in your yogurt mixture–that has a starter in it. (You can use one of the easily found dried ones or use some from commercial yogurt.) It makes over night. A DIL here makes it every week with her raw milk. Our starters don’t last long as they don’t have all the many many ingredients of ancient yogurt starters that have been used and passed down for generations. So when your yogurt starts getting “thin,” use a new starter. AND, you would have all the lovely whey which you can use to preserve things like homemade mayo–just a tablespoon added to homemade mayo preserves it for a long time. I have not been able to find a raw milk yogurt here that was nice–I might be able to do a tablespoon or two each day. I don’t know…
I’ve never used a Bialetti espresso pot on the stove but have always wanted one! They’re so cute! That’s too bad that you can’t eat yogurt. I guess kefir is out of the question as well. Yes, I’m going to try making the yogurt with my raw milk and I’m going to use a commercial yogurt to start it. I’ll let you know how it goes. I’m going to try it in my Ninja Foodi, it has a setting for yogurt. Push a button and you’re good. At least that’s what it says, haha. I didn’t know that adding some to homemade mayo would preserve it. I’ll have to try that! Jan in MA
Let us know how your yogurt comes out. I suspect very well. For the mayo preservation, you don’t want the whole yogurt, just some of the mostly clear “whey” that develops. Save that anyway, rather than pouring it off, and add to soups, stew, etc. It is a powerhouse of nutrients.