I usually have two medium cups (we'll call them small for US standards) of this delicious beverage. The flowery cup in the picture is Laura Ashley. My breakfast ritual is as follows: I get up and have a large glass of orange juice (actually 50% water and 50% packed pure orange juice not made from concentrate). Later (cannot mix the acidity of orange juice with coffee ...) I make coffee. I use a two cups French press. I have been doing this for years, however, it is never the same, a few grams make a difference, and every morning I search the "perfect coffee". I had one yesterday, but today's was not as good.
I always use Brazilian Santos coffee, my all time favorite. It's a 100% arabica coffee with a beautiful perfume and a delicate taste.
Some days I toast a piece of baguette, left from the previous day and have it with one of the many jams I make throughout the year. But most days, I have a low fat plain yogurt mixed with some of my home made jam, and add muesli. I have been trying to avoid granola ... which I love because of its richness.
After lunch, I also like to have coffee, though stronger. I use an Italian percolator and drink the strong beverage in these delicate coffee cups gift from Jamini, a dear friend. I use the same Brazilian coffee, which I store in this coffee container bought in Venice a couple of years ago. 
I always use Brazilian Santos coffee, my all time favorite. It's a 100% arabica coffee with a beautiful perfume and a delicate taste.
Some days I toast a piece of baguette, left from the previous day and have it with one of the many jams I make throughout the year. But most days, I have a low fat plain yogurt mixed with some of my home made jam, and add muesli. I have been trying to avoid granola ... which I love because of its richness.After lunch, I also like to have coffee, though stronger. I use an Italian percolator and drink the strong beverage in these delicate coffee cups gift from Jamini, a dear friend. I use the same Brazilian coffee, which I store in this coffee container bought in Venice a couple of years ago. Other times, when I am inspired, I prepare the so called in the west "turkish coffee", which I learned to prepare when we lived in Baghdad, back in the eighties. I open a few pods of cardamon which I put inside. To make this coffee I buy specially ground coffee, it has to be finely ground so that the result has this creamy consistency, rich and thick. I keep the coffee in this can of "old coffee" I bought many years ago in Japan.
Oh, yes, and whenever I can, I have my early morning coffee in my deck ... I look forward to warmer days to be able to do it regularly.
What is your favorite breakfast?
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