I thought you were in Sechelt, BC!

… though the “ranch” doesn’t make much sense there.

Yes. I noticed a decently reputable (but mega corp) bag of whole espresso beans… 50% robusta. I was surprised.

Everyone is right into burnt coffee for some reason too. I hear a lot of people talking about dark roasts and how they like “strong coffee”.

Canada’s Brightest Ditch-Digger

3 or 4 double shots in the morning. Drip and (especially perc) coffee delivers more caffeine, mostly due to volume. I’ve knocked myself into jitters with drip on numerous occasions. Never done this with espresso.

You’re fine. I’ve had baristas balk at a quad shot right after serving someone a 16oz. drip without even blinking. There’s probably as much if not more caffeine in the 16oz. drip.

So it’s Francophones, not Anglophones misgendering you?

No. Decanting is pouring, bit specifically not mixing.

Oh man, I think it’s the ‘e’ at the end of your name, which in a bunch of Romance languages would make it feminine. If it’s any consolation, solid men’s English names like ‘Lindsay’ and ‘Ashley’ are almost exclusively women’s names now for the same reason. (The “-y” or “-ie” marks a cutesy diminutive version, i.e. “bird” to “birdy”.)

I don’t think it’s the similarity to “Imane” (unless this is happening in your home culture) because I have never heard of that name before. However, I have seen “Imran” and I would have assumed that “Imrane” was the feminine version because of that ‘e’.

Wasn’t Imran Khan a famous cricketer?

St. Augustine (4th c. Roman) notes in his “Confessions” seeing Bp. Ambrose of Milan reading silently to himself and is impressed. They had so much committed to text, it leaves you wondering? Were all their works composed talking it out out loud? I have whole arguments in my head.

Yeah! I’ve never heard it in BC, Canada. “I’m going upstate BC.” “Prince George?! Fort Saint John!?!”

Doesn’t sound right.

Yes! First time I had hot pot was with a couple of exchange students. This was one of their dipping sauce ingredients. I’ve never been able to find it on my own. What’s it called? I’d take a shot at making it myself. Also, what’s the red stuff that goes in the sauce? I thought it was maybe fermented tofu. I’m pretty sure I’ve found that, but all of it has weird food coloring in it. I find I have to keep a lot of chemicals out of my food.

Momo-san!