Wednesday, March 10, 2010

I'll have an espresso so plush and bright that it tastes sweet on its own, please.

Yummmm. I think we should all take coffee more seriously.

I make a ritual out of mine. Each morning I heat filtered water to a boiling and then pour it over a (usually inaccurate) ratio of two Tablespoons per 6 oz of water in the french press. The Roasterie coffee bag says that using fewer grounds will result in an acidic, over-pulled flavor. Definitely don't want that. We're going for plush and bright here. Pause a moment; then stir it with an odd wooden chopstick until it froths lightly, and slowly press the strainer down over the loose grounds. I love how it is still a bit frothy on top when I pour it into my teacup.

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