[FONT=inherit]Coffee it’s not just for breakfast anymore.
I have drank coffee since I was about 12. I drink it black and I like it robust (flavorful).
Over the years I have drank it for a lot of reasons. My Army Infantry days I often drank it in the US, Europe and Korea to warm an ole soldiers frozen hands and body as I stood in knee deep snow in Germany or the bitter howling wind and rain on the DMZ of Korea in January. Or the hard dry cold on the mesa’s of Ft hood Tex. In those times a Mess Sgt would take several lbs of coffee, dump it in a (hopefully) well cleaned garbage can add water, some salt and egg shells, bring to a boil and yell coffee is ready. We would dip our canteen cups into the boiling cauldron and the first cup would be used to clean and kill whatever lives in that canteen cup we wore on our hips. The coffee was bitter, acid, thick and most of all hot and that was good.
Its been a long road since then and today I have developed a more refined taste and approach. To that end here is how I make my 'cup ‘o joe’ and many thanks to those days when it was anti freeze for an ole soldier…
Good coffee is a result and the steps along the way are each important to arrive…the means justify the end.
Beans: I experiment with a lot of beans, but I keep coming back to Starbucks beans. They are of excellent quality and remain the same over time.
The Roast: The darker (longer) the roast the more flavor you extract from the bean, the lighter the roast the more the flavors or the beans orgin (country, area, soil etc) arrives at your taste buds. I go for the darkest of all roasts, Italian, the next darkest if French, trust me there is a taste difference. NOTE: Darker and longer roast = LESS caffeine, which is why I can drink 2x 18 oz cups each morn and not get the shakes or ringing in my ears…
The Grind: If you want more flavor then the grind comes into play and for that the finest (granularity) is Turkish grind, almost like dust.
The Steep: I steep about 10 min, steep to long and it will get oily, to short and it lacks flavor and becomes almost dry and tasteless .
The Water: Pure, flavorLESS, if you are getting it from you kitchen faucet then you are making anti freeze to warm you on a cold morning, nothing else.
The Mechanics: To bring out the high notes flavors then it is a French Press, nothing else will deliver like it does. But they are not all good, many if not most allow far to much of the grind to pass thru its filter system into the coffee…you want to drink it, not chew it. When it comes to the French Press a start up company has perfected it. Its stainless steel, vacuum insulated and has a patented double filter and that is the secret: Espro Press
The Cup: Ceramic or stainless steel, period!
TIPs: Wash your stainless steel/ceramics in bleach-soap in order to insure you remove the residual coffee oils.
Experiment with steeping time to arrive at YOUR perfect cup.
Preparation Espro French Press: I have a 18 oz press and I use 2x level coffee spoons. I place it inside and tap the press on the side near the bottom to stack the coffee on one side. Then pour boiling water into the stack using a fast hard pour to mix the coffee into the water, slow as the rises and halt just below the fill line, then slowly bring it to the fill line, try not to go over. Let steep, the push down slowly on the press, I let it settle for about a min or so then pour into your cup of choice.
The Results: MY coffee notes. Rich: Notes of chocolate and molasses. Earthy: Caramel, toffee and tobacco. Fruity: Fig and Cola.