The only thing I take more seriously than my keyboards is my coffee. I've been tinkering with my recipe for a while now, but I'm really very happy with the current iteration. Here's exactly how I make my morning coffee.
- Grind up roughly ¾ cup of 49th Parallel Epic Espresso using a Krups Fast Touch Coffee Grinder (Black).
- Filter some water using a Brita Riviera water filter.
- Place the grounds into an IKEA KAFFE french press, and fill it with filtered water. Depress the plunger to make sure the grounds are soaked with water, then remove the plunger and cover with tinfoil.
- Put the water into the refridgerator for between 12 and 24 hours. (More time produces stronger coffee, but after 24 hours it starts to get unpleasantly bitter, and after 72 it's undrinkable.)
- Put the plunger back in, and filter the espresso concentrate. Decant it into another container. (This concentrate will last for a week or two.)
- To serve, mix 1 part concentrate with 3 parts Stonyfield Farm Organic Milk and 1 teaspoon of Butternut Mountain Farm Pure Vermont Maple Syrup.
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1 comment:
Taking it to the next step: You should take a look at burr grinders. Compared to blade grinders like the Krups, you get two advantages: a very even grind of the desired size with little dust (this is especially helpful in a french press), and less heat/friction during the grind (which harms the oils). Both of these seem especially relevant for a long cold water extraction.
About 6 months ago I got a Capresso Infinity 560.01 (based on the
recommendation by tonx, someone who I have never met but who has roasted some damn good coffee) and have been quite happy with it.
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