How-To Let me just say that I am addicted to coffee. Ive got to have my daily fix at least several times a day; when I wake up, around lunch, before I go to work. Truth be told, If coffee were booze, Im pretty sure Id be a drunk. I dont know what you might think, but just any coffee isnt good coffee. Take Starbucks for instance, it smells great, but they brew it so strong that drinking a whole cup can cause your heart to beat a couple seconds fast. I dont like my coffee to be that strong.
After all, drinking a cup of coffee shouldnt be painful. I like a good robust aroma and a strong distinct flavor. Making descent coffee is a skill that has to be learned and practiced. I guess they just dont teach very well at Starbucks. The first thing we need to talk about is the water youll put in the pot. I find that six to eight cups is sufficient for just myself.
Youll want to fill the pot to a little over the 8 marker on the side. Tap water should be fine, but filtered or bottled water will have a better flavor after it heats. Make sure you fill the pot liberally because the heat inside the machine will cause some of the water to evaporate. Remember, we dont want our coffee to be too strong. Once youve filled the pot with water, pour it out into the receptacle at the top of the percolator. Close the coffee makers lid and put the pot back into its place. Above the pot you should find the filter basket.
Give it a pull, and the whole basket should come out. I like to rinse the basket out before I make new coffee, just to get all the old excess out. Take the basket to the sink and run some cold water through it for a couple of seconds. Wipe it out afterward with a paper towel and then bring it back to the counter. Take a paper coffee filter from the pack, and place it in the basket. I like to use the brown non-bleached kind. I think its healthier, but any kind will do.
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Green Mountain Coffee Roasters opened as a cafe in 1981 in Vermont. They roasted their own coffee and before long, demand grew and local restaurants and inns began to order their premium roasted coffee as well. Today the Company has extensive wholesale, direct mail and e-commerce operations. Green Mountain Coffee now has a distribution facility and two production sites in Vermont, and a ...
Now that the waters in the machine, and the filters all set, its time to get the important part ready, the grounds. It doesnt really matter what type you use. Any gourmet blend should be good, as will any regular name brand. I would caution against putting too much stock in the 99-cent special from K-Mart, or wherever. Too often the ultra-cheap brands, at the least, taste like can. Well assume you got Folgers; remove the lid and take out the copper scoop.
As a rule, I always use one scoop for every two cups of water in the percolator. We poured in eight cups, so youll need to shovel four level scoop-fulls into the filter. Once youve gotten the grounds into the filter, slide the whole basket back into its slot above the pot. Make sure the basket is secure, and that the pot is all the way back in its alcove. This is very important if youre using an automatic delay coffee maker. You know, the kind that pauses dripping when you remove the pot. If youre using one of these and you dont have the pot all the way back, it could get ugly.
Once I didnt have the pot all the way back, so no coffee dripped down. Perplexed, I opened the basket to find it over-filled with steaming hot grounds and coffee-water. I reacted and sloshed the whole mess all over the kitchen. It wasnt pretty. Avoid situations like the one that happened to me, by making sure all your equipment is in working order before you start brewing. Once your ready, all you have to do is press the power button and wait. Depending on your coffee machine, it will take between five and ten minutes for the coffee to brew. Youll smell it before its ready.
Ive got to say that I think few things are as good as the smell of a fresh pot of coffee. When you hear the percolator stop dripping, youll know the process is finished. Letting a full pot of coffee sit on the burner for too long will over cook the whole thing and ruin its flavor. Turn off the power as soon as you can. If you absolutely need to keep the pot hot for an indefinite period of time, I recommend pouring it into a thermos or similar heat-saving container. That way it will remain hot for hours while retaining its flavor.
The Essay on World’s Best Cup of Joe
Many Americans start their day off with a morning cup of coffee. Some brew a pot at home but many add a few extra minutes to their morning commute to stop for a cup of their favorite flavor. With dozens of different coffee shops, how is one supposed to choose? The battle has been going on for over a decade between the two main contenders, Dunkin Donuts and Starbucks. Starbucks sells an upper class ...
Take the pot off the burner and pour yourself a large cup. Now you cant have coffee with out cream. If we were talking economics, Id say they were complementary goods. Simply put, they go together. You can use whole cream, half and half, or the powdered kind. Half and half is really the best bet. Pour it into your cup as desired.
You want to turn the coffees color a golden brown. If it turns too light, youve added too much cream and youll basically be drinking caffeinated milk. Many people also add sugar or artificial sweetener. I find this disgusting. I dont think that coffee is, or should be, a sweet beverage, so I take mine with only cream. Feel free to add sugar if you want though. When finished, put the pot back in its alcove and turn the power button off.
Take your cup and go sit down. I really cant stress enough how good I think coffee is. Having coffee is a whole sensory experience. The taste and the smell go together, hand in hand and the aroma as it brews is stellar. I wonder how many things smell better than they taste? Coffees definitely one of them. Making good coffee is almost an art form, and some people just make bad coffee. Good coffee shouldnt be overpowering, but at the same time, it shouldnt be weak and tasteless either.
Youve got to hit right in the middle, where strength meets flavor..
