Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chef_chocobro) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2024-05-23 05:10 am
chef_chocobro) wrote in fandomhigh2024-05-23 05:10 am
Entry tags:
A Shot in the Dark: A Comprehensive Guide to Coffee; Thursday, 4th Period [05/23].
Ignis' own students would have also received a bit of correspondence regarding their lesson this week, and although the fact that he now had a paramour-turned-cat that he was not about to just leave to her own devices had him contemplating a quick change in his lesson plan, the arrangements of everything had been too much to just turn around and cancel or postpone them. So it was back to the original plan, only this time with a cat, and that meant meeting outside of Portalocity this week.
Probably looking not unlike some kind of spy thriller movie villain, with his distinct style and holding said cat to scritch behind her ears as he spoke, Ignis was just going to assume everyone had gathered in time and began. "This history of coffee on this plane," he began, "stretches back thousands of years and traces back to a country known as Ethiopia. Now, I myself am not particularly partial to Ethiopian coffee; they tend to lean more toward brighter, fruiter, and floral notes, while I prefer darker, smokier, and earthier, but there's no denying that, over centuries, they'd definitely well-established their position in the coffee world. The legend has it that coffee comes to us, actually, from a simple goat herder named Kaldi, who, upon observing how his goats seemed more energetic after eating certain beans that grew naturally in the area, explored this concept further and developed coffee as we know it today. From there, it spread to the Arabian peninsula, where it quickly worked its way into markets as a commodity and cultural staple.
"Today," he said, "we're going to the origins, and visiting the Yirgacheffe region of Ethiopia, to see the process of how the coffee is grown and cultivated, to have the opportunity to speak with some of the farmers themselves, get a first-hand understanding of what all goes into bringing this beloved bean to our mugs, and, of course, to try some of the coffee right at the source."
He gave a faint smile.
"Not a bad way to spend an afternoon. And so, without further ado, we'll head out. I trust you'll all be well-behaved and respectful and hopefully learn some new things. And, even if you're already well aware of Ethiopian coffee production, then at least you'll have some good brew while we're there."
Probably looking not unlike some kind of spy thriller movie villain, with his distinct style and holding said cat to scritch behind her ears as he spoke, Ignis was just going to assume everyone had gathered in time and began. "This history of coffee on this plane," he began, "stretches back thousands of years and traces back to a country known as Ethiopia. Now, I myself am not particularly partial to Ethiopian coffee; they tend to lean more toward brighter, fruiter, and floral notes, while I prefer darker, smokier, and earthier, but there's no denying that, over centuries, they'd definitely well-established their position in the coffee world. The legend has it that coffee comes to us, actually, from a simple goat herder named Kaldi, who, upon observing how his goats seemed more energetic after eating certain beans that grew naturally in the area, explored this concept further and developed coffee as we know it today. From there, it spread to the Arabian peninsula, where it quickly worked its way into markets as a commodity and cultural staple.
"Today," he said, "we're going to the origins, and visiting the Yirgacheffe region of Ethiopia, to see the process of how the coffee is grown and cultivated, to have the opportunity to speak with some of the farmers themselves, get a first-hand understanding of what all goes into bringing this beloved bean to our mugs, and, of course, to try some of the coffee right at the source."
He gave a faint smile.
"Not a bad way to spend an afternoon. And so, without further ado, we'll head out. I trust you'll all be well-behaved and respectful and hopefully learn some new things. And, even if you're already well aware of Ethiopian coffee production, then at least you'll have some good brew while we're there."