Aaaaaand we now return to our regular programming…it’s Friday, and that means Friday Favorites!
Today I want to talk about something near and dear to our hearts here at Shrinking Kitchen. It’s not really a food.
Nevermind. It’s totally a food. Coffee. Or maybe it’s more like oxygen or something. Meaning, necesary. A ritual. Elixir of the god(desses).
No joke, we’re totally obsessed with coffee around here. We talk about it…a lot. We talk about types of coffee, how we brew it, how we’re brewing our second pot of the day, what we put in it. We take pictures of it. I’ve gone to my favorite coffee roaster (I live in the Seattle area) and bought bags and bags of beans and I’ve completely tested the limits of the flat rate USPS box to send coffee of to my girls in Texas and North Dakota where they just don’t have my coffee resources.
It’s a little out of control.
Here’s the thing: coffee is an art. I treat coffee like a fine wine – I sniff it. I swish it. I covet it. I’m sure it doesn’t help that I used to work for a very large coffee company and I actually had to take classes about coffee. I have a little book in my office that is called a coffee passport and it’s filled with stamps for all the coffees I’ve slurped and described – is it earthy? Does it have hints of cocoa or berry undertones? Is it acidic? Is it roasty?
I take my coffee VERY seriously. Clearly.
So today, I want to give you some coffee tips so you can enjoy the dark nectar to the fullest. Here we go:
- You may have heard you’re supposed to store your coffee beans in the freezer. THIS IS WRONG. WRONG WRONG WRONG. Store your coffee in an airtight container in a cool cupboard. Coffee is porous and will absorb yucky freezer smells. The only exception is if you are not going to use your beans within a few weeks. But then, only take out what you need. Freezing, thawing and refreezing coffee is just not good. Moisture is the enemy of coffee beans and all that condensation is a bad, bad thing.
- NEVER EVER EVER put coffee in the refrigerator. Ever. See the info about moisture above.
- Try to grind your beans right before you brew. It just tastes better.
- To get the very best cup of coffee, I wholeheartedly recommend French Press. Why is it so good? Well, for one, it’s strong. Secondly, the method allows the more oils from the coffee into your brew and, well, yum. Lissa has an Aeropress and swears by it – plus it’s awesome because you can make one perfect cup at a time. You’ll want a larger grind for a French Press.
- If you use a drip coffeemaker, make sure you grind the coffee to the right consistency for the brewer – a smaller grind than French Press but larger than for an espresso machine…about the size of granulated sugar. Use fresh, cold, filtered (if possible) water. And here’s the hard part…try to wait until it’s fully brewed before grabbing a cup. This allows the brew to get to the correct temperature and strength…sneak an early cup and you’ll get a weak and lukewarm drink. Blah.
- Did you know that the darker the roast, the less caffeine? It’s true! So that French roast you think is so strong? You’ll get more bang for your caffeine buck with a lighter breakfast blend.
- There’s also more caffeine in cup of drip coffee than a latte.
There you have it! Coffee obviously needs to be consumed in moderation (AHEM), but can be a healthy part of your day. Just try not to load it down with a bunch of creamer or sugar. I love a splash of almond milk and a squeeze of honey in mine. So good.
And now I want coffee…and it’s 10:30 pm.
So for now, I’ll go to bed, and dream about it…
Are you a coffee fiend? What’s your favorite kind? Tell all!