He’s

an

      acquired

taste,

    like a strong, black coffee: bold and hot, with an acerbic

   aftertaste, prone to scald if taken in too quickly. The kind

   of coffee that people pour in copious amounts of sugar and

  creamer, in the deluded hope of masking the bitterness. But

no amount of      sweetness, usually of the mollycoddling and bribing variety,

can mask his        true essence. To try to garner the benefits of his genius with

-out accepting     his less than charming idiosyncrasies is like trying to get the

caffeine buzz       from the bold roast without enjoying the actual flavor. And

 this is something coffee lovers don’t do: coffee lovers like me.

 

 

*Previously Published in Concordia University’s In the Moment.

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