My brief stint with matcha has evolved into something neither of us anticipated – the aroma, hue, and ritualistic whisking to create the sought-after layer of foam has enchanted me, for a time (in praise of short-term love). I’ve been spending time working as a barista and getting trained in the art of matcha at a local Japanese tea house. It’s a fine way to spend the better part of my evenings.

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This has been a fun experiment – roasted cacao beans are delicious and versatile: I’ve eaten them raw, grounded them up and rimmed glasses with them, and made simple syrups, teas, and hot chocolate out of them. I think these will stick around.

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