THE PERFECT COFFEE – Vincent Edward Manda

What makes the perfect coffee?

I wonder.

The truth is I already know

For I make the perfect coffee

Every time I can.


Throw in a bit of brown sugar,

Add cinnamon; if you have any,

It really doesn’t cost plenty

And it will certainly take your coffee far

Into the wondrous realm

Of passionate flavour.


And may I me just say,

That if it is the right time of day,

You should never let a drop of Irish Whisky waste away.


The perfect coffee needs cream,

A total opposite it may seem;

For one’s body is bitter, black and light

While the other’s heavy and white.

Strange how the thicker heavier substance

Floats at the top without resistance.

The cream may sink to the middle of the potion

But never sinks to the bottom of its own volition,

The two never make a perfect pair

Without friendly assistance,

In the hopes of overcoming

Undue resistance.


Strange, is it not,

How these two total opposites

In colour, texture and nature

Can mingle to make the perfect composite.


I find that to make the perfect coffee,

One has to mix the black and white.

Shake it or stir it,

Turn it around or upside down,

Just make sure the coffee and cream mix

And you will have a perfectly coloured substance

You will have the best coffee

The greatest potion for sustenance.


And by the way

If you may, don’t forget put

That chocolaty dust on top

On a cold winter’s day.


his name rhymes with ‘mince’. He’s rarely without a notebook and can usually be found next to the closest bottle of red wine. Previously a writer for The Roehampton Lane Journal.

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