I am fascinated by coffee. The aroma, the flavors, and the enormously large ecosystem that delivers South American brew to my cup. It’s really an integral part of my day. Opening the bag and immediately receiving a nostril-pleasing waft of fresh grounds. Scooping out the grinds, being careful not to drop not even a single spec—as if it was the most valuable resource in the world (it is).

Then comes the brewing. I eagerly await for my friend Keurig to release the lid-defying liquid. It’s almost like waiting for a volcano to erupt. And then it happens. Black gold hits my cup and the smell beings to fill the room. I add some cinnamon and half and half, even so the color resembles mud—delicious mud. The first sip is intoxicating. It doesn’t matter how tired I am, that first sip can shift me from dog-tired to happy as a puppy. The day suddenly seems far more manageable.