A few months ago I began brewing my coffee through a tea infuser. The glass decanter for a coffee press I used had shattered and I was awaiting shipment of a stainless steel coffee press. So I brewed a cup of coffee with an infuser and was amazed by an excellent cup of my favorite bean beverage.
The stainless steel coffee press arrived and I began using it daily. It took me awhile to get used to the taste (coffee tastes slightly different in a steel press). The convenience of putting the coffee grounds in the press, adding hot water, pressing, and (more often than I’d like to admit) hauling the press to the office.
Then a programmable coffee maker arrived and I was giddy at that thought of waking up each morning to the smell of freshly brewed coffee. After a few days of that I decided to revert back to the slow process of a single cup of infused coffee. The coffee maker added a plastic oily taste that I really didn’t enjoy. The steel coffee press had a slight metallic taste that reminded me of drinking coffee from an enamel metal camp cup (which wasn’t bad, just different). The glass coffee press had the best flavor. But there’s something about the slow, ritualistic ceremony of pouring hot water onto the infuser and watching a light layer of foam appear on the grounds that is very appealing to me.
When I read the following story in the Mountain Xpress, I found a local establishment that caters to me coffee snob tastes. Here’s five comments made in the article:
- Espresso beans are like bananas.
- Coffee shouldn’t be about speed.
- It’s espresso, not EXpresso, people.
- Dark roast does not have more caffeine than lighter roasts.
- “Fair Trade” doesn’t really mean much of anything.
Coffeehouse Junkie 