As A Highly Caffeinated individual, (consuming a pot and a half of coffee a day on average) There is no better way to kick off the start of a day than that first cup of coffee. (Yes, I realize I am an addict.)
I feel like the perfect cup is the one that is made to taste and just the way I’m in the mood for that appears without asking. I don’t have access to Clairvoyant butler, so I’m often making that first taste of caffeinated goodness myself.
So many ways to create Java. Whether you use a drip pot, Keurig, pour-over, or french press. coffee can be much more than a fix, It can become a ritual. I am going to touch on some of what I have enjoyed using and a few little marvels that have helped me craft some of my favorite coffees.
No matter how you go about making your coffee, there are 4 variables you can control to get the most out of your favorite bean. Quality, Temp, Time, and Extras.
- Quality. To get the best quality you want freshly ground coffee beans that are 1-2 weeks rested from roasting. And you want to brew those grounds with filtered water. Controlling for time rested can be a bit tricky, but controlling for Freshly ground and filtered water is quite easy (and a must). I’m a fan of the Javapress hand grinder. portable easy to use and adjustable settings let you dial in the fineness of your grinding. There is something very satisfying about grinding your own Coffee. I find a Britta sink filter works very well to keep my water fresh and filtered.
2. Temperature. The best brewing temperature is about 180F no more than 205F, any higher in temp, and you will be bringing out the bitter. Controlling for temp without a thermometer can be tricky. For maximum control, you can get an electric “goose-neck” kettle with a temp controller built-in. Perfect temp, and a perfect pour.
3. Time. Timing your brew depends on what you are using to brew with. If you are using a traditional drip machine, or a Keurig you are kinda at the mercy of the device. However,
a) If you are using a pour-over device/cravat, then the time refers to the “bloom”; that is the prewetting of the filter and your grounds before your pour, just enough water to get them all wet, and a 2 min wait before you finish your pour.
b) If you are using a french press, or for the higher speed individuals among you, an Aeropress Then the time element is the duration of the steep. Using courser grounds, steep for around the 4-minute mark, then strain/press your coffee.
4. Extras. Whether you are making your coffee bulletproof (adding MCT oil and ghee/butter), or just adding a tasty bit of cream, I highly recommend frothing the extras for a true cafe-style froth. I have a battery-operated high-speed whisk, It has proven to be the single biggest game-changer in my morning routine. this in conjunction with an artisan’s pour cup ( and some practice), you can turn that caffeine fix into a bit of art.
You now have a custom cup of joe, Hopefully, better than you have ever had before. I insist that you enjoy and savor every single sip of that coffee, in simple silence and gratitude. This is the final ingredient. If you allow yourself a few minutes to focus on the delight of drinking up this moment. It will be a perfect cup of coffee, and you will have a better day.
Secret Ingredient.
Enjoy.