You're Keeping the Coffee on Its Toes, Yeah. And the Way, Yeah

I did have to stop James asking you about the sugars because we were about to record this and I knew it would be a great chap. Also, I noticed your technique is you put a lock in at once. You stirred it for a walk to... That's a cappuccino, is that right? It's quite a frothy top. And then, after that happened, there was a little pause and then another one went in. No, there was the stir. So yeah, sugar but then you stirred it. Yeah. So you went in like a sinkhole and he'd say this was probably at four or five. Oh, yeah. And you stirred it until