Coffee Line Contrarian

When approaching a coffee line, or rather a table coffee buffet/dispensary, you’ll generally find the layout as such when you approach:

cups / coffee / sugar + cream / stirrers

But that’s not how I operate. I cut out the stirring by knowing just how much sugar + cream I want in my coffee, adding it first, then pouring in the coffee, which mixes beautifully with the sugar/cream base, leaving no need for further stirring. Do it in the order you’re supposed to, and you’re left with more waste (stirrers) and more time wasted stirring. AND your coffee will never be as well blended than if you let the coffee impact do it for you. The additives with settle and you’ll be screwed out of the cup you deserved.

So when I approach the line, I have to grab my cup from the front, jump to the end and add my sugar/cream then sneak back up and get my pour, then find a lid (usually at the end). It’s an awkward cycle, but the payoff is worth it. And now you know to not give me that look.