We Like Good Coffee
The Perfect Cup of Coffee. There are about six rules to making the perfect cup of coffee.
- Equipment. Keep it all clean--grinder, coffee maker, filters, etc.
- Water. The taste of the water affects the taste of the coffee. If your tap water is good, use it. Bottled spring water is good too. Remember bottled waters have different mineral content, so they taste different. Experiment until you find one that you like. Use cold water.
- Coffee maker. How the coffee is brewed will affect the taste. We use a drip-style maker when we're at home. When camping, we use an old-fashioned percolator or an open pot.
- Coffee. We start with fresh whole beans. Some say to store them in the refrigerator to keep them fresh longer. We don't have that problem; we use up a bag of beans in no time. Find a coffee roasted and/or blended to your taste.
- Storing the hot coffee. Don't leave it on the hot plate of your drip-style maker! Put it into an insulated carafe or bottle to keep it hot and fresh.
- Presentation. Paper cups to Demitasse. Use whatever the occasion suggests.
The Perfect Blend. If your coffee could use a little something to make it more interesting, try adding about 1/3 part of any of the following:
To add body, richness:
| To add flavor and aroma:
| To add brightness:
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Coffee not your Cup of Tea?
How about a cup of fresh herb tea to calm the nerves or renew energy?
Directions:
- Bring a cup of water to boil in the microwave or stove top.
- Add a sprig or two of your favorite fresh herb. (If using dried herbs, use 1 to 2 tablespoons in a mesh strainer or tie up in a bit of cheesecloth secured with some kitchen string.)
- Steep herbs in water for 5 to 10 minutes. If you'd like, add honey, milk, or lemon and enjoy!
If you are sensitive to coffee's acid try a low-acid blend, for example:
- 1 part Java
- 1 part Costa Rican
- 1 part Kenyan
If you are sensitive to caffeine try a 50/50 blend, for example:
- 1 part Kona
- 1 part Colombian Supremo Decaffeinated
Roast your own. Buy or beg some unroasted ("green") coffee beans (available at specialty coffee stores, some grocery stores, and from coffee roasters). Preheat oven to 425 ° F. Spread green coffee beans in a single layer over an expandable petal-style vegetable steamer rack. Place in hot oven and roast until you can hear the beans crackling. Check every minute or two and remove beans when they reach a rich brown color. If any beans fall onto the bottom surface of the oven, remove them immediately: they are flammable! Cool the beans and store them in a cool, dark, dry place in a jar with a tight fitting lid. Allow two or three days to cure before grinding. Use within a month.
Coffee Concentrate. Can't stand instant coffee but need the convenience of an instant cup of coffee? No coffee maker in that cabin or time-share? Making coffee concentrate is a little messy, but the result--that "instant" cup of coffee--is (nearly) as good as you would get out of your coffee maker. It will hold its flavor for months in a jar with a tight lid in the refrigerator. | |
Coffee Concentrate Made with Hot Water (stronger, richer result) 4 cups cold water Brew coffee according to your coffee maker's instructions. If your filter will not hold the half pound, brew twice using 2 cups water and 1/4 pound coffee. Allow to cool. Store in a glass jar with a tight fitting lid/seal. | Coffee Concentrate Made with Cold Water (lower-acid result) 4 cups cold water Place water in a two-quart bowl or jar. Stir in coffee so that all grounds are saturated. Cover and place in a cool dark place for ten to twenty hours (the longer, the stronger). Line a coffee filter basket with a filter and place over a quart jar or jug. Pour the coffee a little at a time through the filter, into the jar, stirring and pressing the grounds occasionally. Squeeze as much liquid out of the filter as possible. Cover the jar and refrigerate. |
To reconstitute, pour about an ounce of coffee concentrate (to desired taste) into a mug. Add boiling water to fill. | |
