" I have measured out my life with coffee spoons. " T.S.Elliot
My first thought upon waking every morning is, " It's time for my morning cup of coffee!" Not just any coffee, but freshly ground ,aromatic and mindfully made "heaven in a cup".
In the spring, summer, fall and sometimes winter, I take my first cup of the morning straight outside to celebrate the birth of a new day. Someone once wrote, "mornings are for coffee and contemplation" and I totally agree. I need that morning cup to sip slowly and savor as I embrace another day and gratefully acknowledge all that is good in my life. The preparation of your morning coffee should be a mindful experience whenever you can. Give it a try!
But, how is your coffee tasting? It's easy to get into a routine and find yourself not really enjoying the taste of your trusted coffee. Not cool! You need to savor that morning cup!
Maybe it's time to mix it up a bit and experiment with a new method of brewing and some new brands/roasts of coffee.
For years, I depended on my trusty Cuisinart auto drip brewer for convenience and out of habit. It made what I thought was a good cup of coffee. Of course, I had to change charcoal filters periodically and run cleaner through it when the flavor of my coffee got a little funky. I began to be concerned for the real possibility of mold forming in the recesses of the machine with no way to reach and properly clean all of the parts. I then went to the French press, which I liked for the bold flavor, but didn't enjoy the sediment in the coffee.
I decided to get a pour over pot and after researching and reading many reviews, settled on a Chemex. (#chemex)
There's a bit of a learning curve to make the perfect cup of coffee, even with such a simple concept, so I did my homework, ordered a stainless steel filter for a bit more sustainability, ( although Chemex sells it's own brand of double thick paper filters) got the expert's advice on the process, and made my first pot.
I happened to have some Peet's Big Bang craft coffee on hand which is a medium roast with the exotic fruitiness of
Ethiopian beans. My favorite is an Italian roast which is a dark roast that I prefer because of the low acidity and heavy body, but I knew the clean brew of the pour over would let the fruitiness of the Ethiopian beans shine. I ground my beans, medium-coarse and then followed directions for preheating the glass pot with hot tap water. Next, I heated filtered (not distilled) water in my kettle, and then the fun part. I poured the hot water on the grounds until they are covered uniformly and then let them "bloom". The smell and enjoyment of watching the coffee grounds "bloom" is to me, a big part of the mindful joy of preparing my morning cup.
Be sure to measure your coffee beans before grinding them!
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Take a deep breath, smell the aroma, and watch the coffee bloom as bubbles release the gasses to ensure consistent extraction of the coffee oils and fragrances!!
“Coffee smells like freshly ground heaven."
Good filter coffee is clean, clear, and consistent.This is because the water is allowed to extract coffee oils and fragrances in its own consistent time and at its own pressure. I pour in concentric circles which helps maintain a consistent flow of water. You can work your way up to more detailed methods or break all the rules when you're more familiar with the basics.
Get Inspired
So there you are, the first steps to make your morning cup of coffee a beautiful, enjoyable, and mindful experience rather than just a necessary chore or habit. If you want to delve deeper into the art of brewing coffee in a Chemex , or any other pour over, there are many good guides to be found on the internet. Enjoy!
Living my artful life!
Pam
Note: To get the full flavor of the beans, it's best to drink your coffee black, but sometimes, like today, I adore a good coconut creamer!
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