Coffee time in our quaint little farm kitchen is a daily ritual. We saunter off to bed each night looking forward to waking up in the dark, bumbling around the kitchen with peculiar contraptions, slowly coming back to life once more with that sweet stimulating aroma. It’s not about absentmindedly throwing grinds into a coffee machine and turning on a switch. Nor is it about pouring pungent caffeine liquid acid down our throats as fast as possible before work. Coffee time consists of mindful preparation, soaking in the ambiance, savoring the smooth creamy flavor through sipping, and mellow toned conversation. We create plenty of morning time for our relished daily habit. All the time consuming elements involved are well worth the experience! (So much so, that I took the time to write this!) Although our methods are not feasible for many coffee drinkers on a daily basis, try basking in the moment of self, space, and out-of-this-world flavor once or twice a week.
- Favorite fresh coffee beans (We like Peet’s Major Dickason’s blend)
- Creamer (I use Trader Joe’s soy or coconut creamer; R loves his heavy whipping cream)
Directions & Gadgets:
We store our coffee beans on the counter in an airtight glass container with a snap lid. This keeps the beans fresh as opposed to storing in the freezer where they dry out and loose flavor.
Using filtered water, we fill up our stainless steel Fino pour over coffee kettle, and bring it to boiling over the stove.
While the water is heating up, we use the Hario Skerton Ceramic Coffee Mill to grind our beans to perfection. This part can be tedious, but the hand cranked grinds will give your coffee the most amazing taste! The mill hardware can be adjusted from fine to coarse grind levels. We fill the top part with beans and grind away fervently, getting a nice little morning jolt first thing before coffee. The strong fresh tantalizing aroma stimulates the senses, and so the magical euphoria begins even before a sip is ingested. Try it to believe it!
When the water starts boiling, turn off the burner and let the kettle sit for a few minutes. R, being the engineery sort, has been known to whip out the thermocouple in order to get the exact perfect temperature for coffee making (195° -205° F). Anything hotter than 205 degrees will most likely burn the coffee, therefore making it taste bitter.
Line a coffee dripper cone with a #4 cone coffee filter. We use one cone per cup.
We use a stainless steel 2Tbsp. scooper to scoop our coffee grinds into the filters. R likes 3 scoops; I use two. Pack it down gently with the back of the spoon. Granted, our coffee cups are huge. Note: we only drink coffee during this time, once a day.
Much to R’s dismay, I bought a little ceramic snap lid owl at Big Lots to keep any leftover grinds. Although not as fresh, the little bit of excess we have can still be used towards the next day’s cup. I have the homesteading “waste not” mentality!
Now for the pour over. The first water pour should soak up the grinds and drain all the way down. Either for best flavor, or ritual sake, this is what we do. Then we pour a little water at a time, making sure to get the grounds on the sides as well.
After our cups are full, we add the desired amount of cream and sugar.
We throw the filters in the compost and the used grounds in our soil.
Now for the best part: Cozily sipping our coffee on a plush couch, witnessing the faint light of a beginning sunrise, sharing funny stories and dreams, checking surf reports, and contemplating farm improvements and the day ahead.