I have distinct memories of certain cups of coffee consumed during my life, and I can tell you about my favorite one.
A container of unroasted green coffee beans was presented, and the beans had a quick frying pan roast over a gas range in a well lit and comfy condo. The beans were then hand ground using a mortar and pestle dedicated to coffee beans only. One can imagine the fine aroma this process produced. These grinds were then placed in a mid-sized French press and left to steep for five minutes. At this point the one who was brewing the coffee very carefully, slowly and steadily applied pressure to the plunger extracting the first press of dark, creamy and slightly bitter goodness.
This coffee was poured into small ceramic espresso cups and split between four.
The second press was offered and some cut out having had their fill with the first flavourful jolt. The second press could be mixed with cream and sugar to balance the bitter acidity of the fresh roasted bean, whose lasting flavour is much more evident in the second press than in the first.
Cups of coffee can be glorious for a variety of different reasons too.
Scientifically there are different ways to brew that perfect cup. Two come to mind — the aero/clover press and the pour-over-method.
As a former city dweller, and always a coffee lover, I can tell you these are the paramount ways to prepare a cup of coffee. It’s not hard to possess this technology, but the initial investment can be a couple hundred dollars. Personally, I just head out to the coffee shop and let the professional baristas take care of me, using their tools and saving me the trouble of messing around my house in the morning. But, if you’re a home-brewer, someone who likes to save the $65 a month one normally could spend on a cup-a-day, let me suggest an additional and delicious money-saving trick.
Using a family sized automatic drip coffee machine, make a cup or two extra from what you expect to drink. Have your fill then try this — pour left-over coffee into a pitcher, add copious amounts of sugar (an amount about double what you would normally use for a hot serving) or no sugar if you fancy coffee bitter, stir to dissolve then top up
the container using your choice of milk or a milk alternative like almond or hemp milk.
What you should have in your vessel is a very sweet, dark brown but still creamy liquid. Place this in the fridge and consume the next day poured into a clear glass filled with ice, use a straw to drink. The ice will melt, making the thick sweet coffee goodness a pleasing, palatable mid-afternoon treat.
It’s important to choose positive ways to support this adored industry. Fair-trade isn’t just a catch phrase, it’s an important concept designed to promote global equality. There is absolutely no reason to buy coffee that isn’t fair-trade. Comparing coffee prices you’ll find that the difference in price is practically non-existent.
It’s taken the producers years to get to this point and they deserve our support.