This is not an ordinary cup of coffee. It is not actually just coffee, it is a cappuccino. A double such, in fact. But it is not the regular double cappuccino. It is a double cappuccino with milk straight from the cow.
As I am now - what shall I call it - volunteering, learning, working/spending time with cows on a farm up here on Fridays, I was given the option during lunch if I wanted a coffee. If you know me well, you'll know that I rarely decline that offer. When asked whether I wanted milk in it - of course I accepted the offer.
The reason why I became interested in this topic - and a reading tip for the agriculturally minded of you, is this book by David E. Gumpert. A lot of things are sure to have happened on this topic since I read the book, some in favour and highly probable actions opposing unpasteurized milk. I really enjoyed the book, and became more aware of the pasteurization policies in Norway after this. (I may or may not write about the pros and cons of this in another blog post).
But you need to know a farmer to be able to access milk outside of the all-mixed, homogenized, pasteurized, bland milk we have in Norway. Today, I had a new first. My first raw cappuccino.
