Coffee by Hand v.58January 11, 2011 at 5:57 AM | Posted in Coffee, Food | 4 Comments
Tags: Allegro, Peets, Pilao, Stumptown
I allow myself one cup of coffee a day and that, not a big one. To counterbalance this asceticism, I make as big a production out of it as I can. No Nespresso, my wife’s delight, for me — it is too fast, too set in its ways.
My way is seemingly simple: I pour water over grounds in the time-tested manner. But to get to that moment:
I need to decide which coffee to use. Of late I’ve mixed three types: Peets French Roast, Allegro Vail and Pilao, a Brazilian import of nuclear character. I’ve got Stumptown in mind for my next batch.
- I boil water, Brita filtered.
- I place a Peets #2 filter (“oxygen cleansed”) in my new Peets porcelain funnel.
- I pour steaming water over the empty filter to prepare it for the coffee.
- I put a combined 2 heaping double tablespoons of coffee into the filter.
- I just wet the grounds and let them sit for 45 seconds(feel free to do one or two seconds more or less).
- In a circular motion I pour water over the coffee.
While the coffee is wending its way into the cup, I quickly put my supplies away.
- I fill the cup almost to the brim.
- I add a little half and half; the coffee has taken on a rich, dark allure.
- I go into my library and shut the door.
- I put on music, something that I’ve been thinking about since the day before.
- I sip slowly, very slowly as I know this apotheosis is short-lived.