DRINKING COFFEE IN A PROFESSIONAL WAY

First coffee has to be prepared either in a coffee machine or on the stove in a traditional way. After the preparation is over, it should be stored in thermos flask for later consumption.  If it were for immediate consumption, do not pour the coffee into the flask. Keep it in a vessel, preferably a stainless steel one. Once you are seized with an irresistible urge to drink coffee, pour the dark brownish liquid into the cup. Look at it for a minute. If it were steaming, then do not drink it immediately for it will scald your tongue. After a while bring the cup to one and half inches to your lips. In case you still feel the coffee is too hot, then put it on the table. But you may have to start for office early, and it is not much advisable to wait over a cup of coffee for a long time. So here are some tips for you. Take the cup with your right hand and the saucer with your left.  Pour the coffee into the saucer from the cup. Now the coffee is ready  for you to drink in the saucer. But for reasons best known to God it may be still hot. Then all you have to do is – blow air into the saucer through your mouth. But take care not to over do it. If the intensity of air exceeds a reasonable limit, then the coffee in the saucer may spill over the rims and may stain your spotless, ironed dress. If the coffee is still hot even after the air blowing process for hundred and twenty seconds, then pour the coffee from the saucer into the cup again. Take the coffee cup into your hand and walk to the refrigerator. Open the door of it and place the cup in the deep freezer. Look at your watch and wait for five minutes. Take out the coffee cup from the freezer. Now your favorite coffee is ice-cold. And now realize the greatness of professionalism. Professionalism has the expertise of making you drink ice coffee instead of hot coffee. Your aged dad and mom may not be professionals. So they drink hot coffee in sub Saharan temperatures in mid summer. Non-professinalism is a sad thing. Is it not?