I can't imagine starting my day without a cappuccino.  Two years ago I invested in a Pasquini Livia, an Italian espresso machine.  It is a purchase I thought long and hard about, and one I have never regretted.  The preferred way to drink my cappuccino is alone with the newspaper.  Occasionally I break down and make myself one while I am still running around the house in the morning, making sure the "Frenchie" is fed and my daughter has everything she needs before leaving for school.  That is a mistake.  The cappuccino is gone and I have little memory of it.  I sampled and researched for months and have finally come up with a blend of beans I consider perfect.  I am fortunate to live close to DUNN BROS COFFEE, a local roaster, in St. Paul.  I initially went there for their "espresso" blend, but for me it was too strong and burnt-tasting.  A young man was working the bean counter one day when I mentioned this and he suggested I try combining the same beans he does for his espresso -- half Kenya and half Sumatra.  The Kenyan bean flavor is described as "rich with black currant, licorice, and ripe apricot tartness; the Sumatran, "rich deep and lasting, slight sweetness and warm earthiness complete the finish".  I haven't changed this combo in over a year, and unfortunately, I have never seen the young man again to let him know how much I liked his suggestion.  In my mind, it's the perfect mix.

                                              I finally did it!

Always in search of something sweet that combines my love of espresso and chocolate, I made Espresso Chocolate Chip Shortbread this weekend.  It's very, very good with a cold glass of milk!

                     ESPRESSO CHOCOLATE CHIP SHORTBREAD
                         adapted from a recipe on About.com

• 1 cup unsalted butter, softened (if possible, use European-style)
• 3/4 cup packed brown sugar
• 2 tablespoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup semi-sweet mini chocolate chips
• 1/2 cup finely chopped and lightly toasted pecans

1.  Preheat oven to 350˚ F.  In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the coffee powder, vanilla and almond extracts.  Add the flour and salt and mix just until the dough holds together.  Add the chocolate chips and the pecans. 
2.  Turn cookie dough out onto a piece of plastic wrap and form a log with the dough that is approximately 1 1/2-inches thick.  You may need to make two logs.  Refrigerate for at least one hour.
3.  Slice the dough into 1/4-inch thick pieces and place on a cookie sheet lined with parchment paper.  Bake for approximately 15 to 20 minutes or until the edges begin to brown slightly.  Let cool for 15 minutes on the cookie sheets before removing. 

As my family and friends already know, my daily caffeine intake has become more than the casual ritual of brewing a pot of coffee.  What led to this obsession to pull a shot and steam the milk to create, at least in my mind, an unsurpassed cappuccino?  Part of it, I think, has been the cafe creme I've had in Paris.  I can't seem to drink enough of them when there.  Of course, I've always attributed much of that great taste to the high fat content in French milk.  To get that same taste at home, I will drink a Cafe Breve occasionally (made with half & half instead of milk).  I also think the reason coffee is so good in Paris is, well, you're in Paris!  But then the quandary, what to do when back home in the states?  I've brewed freshly-ground coffee from local roasters, purchased European brands, used a press-pot and a stove-top, all with acceptable results.  But what I always dreamed of having in my kitchen was a big, shiny, Italian espresso machine.  I finally realized that dream when I purchased a Pasquini Livia this year and after struggling 10 months to brew that perfect espresso without my own grinder, I finally broke down and bought a Pasquini MOKA.  Having done that, all I can say is - don't think you can get along with someone else grinding the beans for you.  Invest in that grinder!  Then practice, practice, practice!  The variables in brewing an exceptional espresso are many, but it eventually comes together and, most of the time, you'll be rewarded with a cappuccino that makes you feel like you're in Paris!