
Every morning, my day starts with a mug of Joe (or cup of coffee for non-aficionados). There is a ritual associated with my coffee and the tools (most of them) are displayed in the image. The tools comprise a kettle to heat water, a scale and cup to weigh beans, a press, a hand grinder, and a mug to receive the goodness from the press.
My process is:
- Fill the kettle with cold water while allowing hot water to flow to the faucet to warm the press and mug.
- Place a new paper filter into the filter ring.
- Weigh the beans.
- Moisten the beans with a fingertip dipped into the warming water of the mug.
- Grind the beans in my hand grinder.
- Empty the press of warming water and place the coffee into the press.
- Pour hot water into the press.
- Stir the mixture to wet all of the grounds.
- Place the filter ring onto the press.
- Set a timer for four minutes.
- At the appointed time (or a little after), invert the press onto the mug and press out the newly extracted coffee.
- Add some cream to the coffee and top off the mug with hot water.
- Utter the required assent (Ahhh…).
- Enjoy!
I have been using an Aeropress for a number of years now. It is easy to use and cleans up far more easily than a regular press. It has another positive characteristics — it is nearly indestructible. (Hat tip to DiL.) I generally use the inverted approach instead of placing it filter ring down on top of the mug. I think I get a better brew that way.
My current grinder is a Knock Aergrind with stainless steel burrs. It is a precise grinder that can grind very fine if desired.
My current scale is a Hario I bought from The Evil Empire. (Amazon…)
With the Peet’s dark roast, I am using about 15gm of beans to make 300ml of coffee. I am currently running 200ºF water (the boiling point at my elevation is about 205F) and four minutes for extraction. This gives me a nice rich dark roast that is very tasty with a bit of heavy cream.
I am grateful for coffee. It adds quite a bit to my life. Life is good.