Anyone who consumes coffee with the passion that it deserves knows all too well that a world of difference separates a good cup of coffee from a bad one. Below’s the information you need to arm yourself with:
- First of all, keep your pot as clean as a whistle. Stains can ruin a pot of coffee like you wouldn’t believe.
- Always start with fresh, cold water. Not warm and never, ever hot.
- If you haven’t started grinding your own beans, you really should. No, you really, really, really should. Buy a grinder, a bag of good coffee and never look back! I know I sound like a broken record, but you get what you pay for, and if a bag of coffee beans costs less than $4, there’s a reason. No one will pay more!
- Coffee beans lose their flavor quickly when exposed to air. Keep tightly covered.
- Serve coffee asap. If you do have any leftover coffee, let it cool, pour it into a jar, cover and refrigerate. Warm it up later in a saucepan over low heat. ‘taint bad.
- When making a pot of coffee, recommended measurements are 1 Tablespoon of coffee for each 5 oz. of water.
BTW, have you ever fixed Cafe Au Lait? It’s heavenly…..so heavenly in fact that I’m on my way into the kitchen to whip some up. I may be up all night, but it’ll be worth it!
Cafe Au Lait (French, “Coffee with milk”)
Make coffee double strength….so strong it pours itself. Heat an equal amount of whole milk to scalding. Pour hot coffee and hot milk into serving cups at the same time, using equal amounts of each. Sweeten and use creamer, if desired.
Have a great Monday, but don’t try it without some GREAT coffee!
Joi
Related Articles:
