One of the tricks of being a writer is fooling yourself into being ready to write. To write perfectly, one must be perfectly ready, at least this is what I say to myself, and so I’ve begun to fool myself into writing by first – each morning – attempting to make the perfect cup of coffee. But probably, it’s more of a procrastination technique.
The picture you see is an image of my most recent technique. I place two Mellitas and number four cone filters on top of the other. Each is filled with two scoops of finely ground coffee bean. The current bean is Café Equitas Peruvian shade grown. It’s a strong, bold bean, but not too dark. Boiling water is poured through the top Mellita, which then falls into the bottom Mellita, before dripping into my cup. So far, this procedure has produced mixed results. Some days it’s strong and others weak and the amount of scoops have been raised and lowered the next day to compensate.
Another attempt at perfect coffee involves one Mellita and two containers – a large Mason jar and a coffee mug. In this experiment, the water is first poured into the Mellita resting on top of the Mason jar. The Mellita, with its freshly used coffee ground still inside, is then moved on top of the coffee mug. Then the brown, one-run coffee is poured from the Mason jar over the once-used grounds for a double soak and into the mug. I’ve found this method gives a more consistent result.
I’ve also dabbled with a French press, but it’s a more time consuming method and cleaning the press is annoying. Also, I have an electric coffeemaker, of course. I sometimes use it, especially when I set the timer to wake early in the morning, but for the most part, there is no romance in the electric coffeemaker. The electric coffeemaker is a skyscraper and the two-Mellita technique is a log cabin. Depends on who you are, I guess.
The picture you see is an image of my most recent technique. I place two Mellitas and number four cone filters on top of the other. Each is filled with two scoops of finely ground coffee bean. The current bean is Café Equitas Peruvian shade grown. It’s a strong, bold bean, but not too dark. Boiling water is poured through the top Mellita, which then falls into the bottom Mellita, before dripping into my cup. So far, this procedure has produced mixed results. Some days it’s strong and others weak and the amount of scoops have been raised and lowered the next day to compensate.
Another attempt at perfect coffee involves one Mellita and two containers – a large Mason jar and a coffee mug. In this experiment, the water is first poured into the Mellita resting on top of the Mason jar. The Mellita, with its freshly used coffee ground still inside, is then moved on top of the coffee mug. Then the brown, one-run coffee is poured from the Mason jar over the once-used grounds for a double soak and into the mug. I’ve found this method gives a more consistent result.
I’ve also dabbled with a French press, but it’s a more time consuming method and cleaning the press is annoying. Also, I have an electric coffeemaker, of course. I sometimes use it, especially when I set the timer to wake early in the morning, but for the most part, there is no romance in the electric coffeemaker. The electric coffeemaker is a skyscraper and the two-Mellita technique is a log cabin. Depends on who you are, I guess.
0 comments:
Post a Comment