There are so many of us that enjoy waking up and starting our day with that wonderful nectar of the gods, liquid gold, fuel that we call coffee. The smell of the bean before it is even brewed usually has our mouths watering. I will admit to it being one of the first things that I think about upon waking. But, how many of us…and there are a lot, approximately 112 million coffee drinkers in the U.S. alone, would like to know how to make the perfect cup. Now granted, everyone is entitled to their individual form of coffee self expression, hence all the choices, and sometimes confusing lingo, allotted to us by the local coffee hot spots. Regardless of all this, the beginning secret steps are pretty much the same.
It all begins at the point of purchase of the beautiful, dark, sultry beans. When purchasing your beans, one should always pick the freshest roast so check the date. The beans should be purchased whole (not ground) and stored in an airtight container in a dark place (not in the freezer) until ready to be ground and brewed, whatever your chosen method. If you do not have a grinder, then choose the bean whole and grind them yourself on the spot at your selected place of purchase. It is best to use the grounds within 3 to 5 days to ensure the most flavor. I go the grounds within three days of the point of purchase, so there is no need of investing in a grinder….yet.
Next, when actually beginning the brewing process, use clean equipment and fresh water. My chosen path to coffee ecstasy is in the french press method and I will share with you the secret recipe… We have a 8 cup, 340z. french coffee press that I fill with ten scoops of coarse ground, fresh roasted Bolivian coffee . I have a specific method to my scooping technique….three level scoops, followed by three rounded heaping scoops, completed by four lightly rounded, lightly level scoops. Once the water to fill the press has come to a full boil, I pour it into the press, and some into the the coffee cups to warm the designated vessels to hold the liquid gold. This ensures the hottest coffee to be enjoyed. Once the four minutes of steeping time has passed I press the coffee grounds to the bottom of the french press. If you do not drink all of your godly nectar at one sitting, and rather enjoy lingering through it a little at a time, immediately upon brewing place the remaining coffee into a carafe. The coffee will continue to brew otherwise and become bitter.
The following steps of our recipe are to pour the rich, delicious coffee into the cups. I prefer to sip my cafe from true porcelain dematisse cups. I then sweeten the coffee with one rounded teaspoon scoop of turbinado sugar. This, I believe is a very important ingredient to the recipe. The warm, caramel, slightly molasses flavor of the sugar adds the perfect note.
The final step in my process before enjoying a taste of heaven is to mix in the half and half. Sometimes I add a little dollop of whipping cream…… This completes the journey to morning bliss. Enjoy!