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You know how Italians wash out their espresso cup with grappa? There's actually a name for it. In the Veneto region they call it "resentin," rinse. You finish your espresso, there's a little coffee residue left clinging to the cup, and instead of letting that go to waste, you pour in a splash of grappa, swirl it around, and knock it back in one shot. It's an old tradition, born from the same instinct that gave the world grappa in the first place: don't waste anything. I didn'

How a Vietnamese Coffee Turned Into All This. Latte on a Gobbo Fabbro's Orange Label Medium Dark Roast from Venezuela That's my latest pour. Dark crema, thick microfoam, the kind of cup I used to think you needed a serious coffee shop budget to pull off at home. You don't. My whole setup is simple and honestly pretty affordable, and I want to start this blog by showing you exactly what's in it. But first, a story. The Night It Started It was one of those late nights hanging o

How This Scramble Came to Be Are eggs a big part of your diet? They are at the Toro's. For a while it was the classics on rotation: fresh style scrambles, straight up fried eggs, poached eggs, you name it. Then I started making perico, the classic Venezuelan scrambled eggs, for my wife. She swears they're perfect. I'm honestly not a fan of that strong a flavor profile first thing in the morning, especially the tomato. That, plus a personal push to get more fiber into our meal