Perfect Mocha Java Coffee
It’s literally too hot for me to dye yarn today. We have heat indexes above 105 degrees and my air conditioner cannot keep up if I create any heat inside the house. Yesterday after 3 hours of dyeing in the morning (before the worst of the heat) my interior temp got up to 85 and stayed there for hours, while the AC ran and ran. Since I am waiting for some base yarn to come in anyway, we’ll take a bit of a break from the studio this morning to show you how I make a cup of perfectly wonderful coffee.
It is Wednesday, and therefore time for Wednesday Morning Coffee™! I’m going to tell you how I do it step by step. (I whipped out the camera while I brewed.) We’re making a perfectly delightful cup of Mocha Java “espresso”* which we’ll then turn into a latte with “stuff”. “Stuff” being sugar, chocolate and caramel. Yum!
Step One: Grind the Beans finely
This is a 50/50 mix of Ethiopian Sidamo (Water Process Decaf) and Sumatran Nihota (KVW, regular chemical process decaf done in Germany). According to the lovely folks over at Sweet Marias Coffee they like this mix of beans for a custom Mocha Java blend. (Those decaf links will take you to more info on the different methods on the decaffeination process.) I roasted these beans on Saturday.
Step Two: Start the water and prep the Aero Press
Put the water in the kettle and start heating. Pop the filter in the Aero Press, and measure 4 level tablespoons of ground beans into the body.
Step Three: Prep the cup
With an Aero Press you brew directly into your coffee cup. I usually prep my cup with milk and sugar while I wait for my water to boil. Then I heat the cup, plus the cold contents so it doesn’t cool the coffee down too quickly. I add milk and sugar based on the darkness of the coffee roast. It’s easier to add more than take away so my default recipe is:
1 T Heavy Cream
2 T Milk
1 T Sugar
You can easily substitute half and half if you prefer. My microwave is extremely powerful, so I pop the cup plus contents in for 15 seconds, until it’s warm. Then stack the Aero Press on the cup and wait for the kettle to whistle.
Step Four: Brew
When the kettle whistles, slowly pour the water into the top of the Aero Press, on top of the grounds. I pour to the top, wait until the water level falls just below the 4 marking and fill to the top again. Then I stir for 20 seconds, insert the plunger and press. Discard the grounds and filter, and wash out your coffee maker.
Step Five: Yum!
Stir your coffee, adjust to taste and garnish. I ended up putting in another 1 T milk, plus 1/2 T. sugar. Then I topped with whipped cream, drizzled with chocolate and caramel….and enjoyed.
Now go make yourself a truly exceptional cup of coffee!
*I use an Aero Press coffee maker for my “espresso” & some people contend that because water is added to the beans, and not steam that this is really a form of concentrated drip coffee, not espresso. They might be right. I’m still saving for an ultra luxurious espresso maker…..
Please excuse me while I wipe the drool off the corner of my mouth.
That looks so tasty!
Wow, that looks good. I love recipes.
That coffee looks really great! It’s a neat machine too – I might have to get my father one for his birthday!
Sounds delicious! I love making my own coffee – so much better than getting it at Starbucks.
I’m sold on my own coffee, too. I may be a snob, but having super fresh beans makes a huge difference! I’m never going back, and come this fall I’m splurging on a counter top roaster so I can roast all winter.
I don’t drink coffee but the addition of chocolate, caramel and whipped cream might change my mind!
I LOVE your semi solids a few posts down.
Aww thanks! I’m having a lot of fun making combos with the new colors. There will be a couple of new patterns featuring the new colors, hopefully!
OMG, your making me miss my Starbucks! Never heard of an Aero Press. I think my husband would LOVE one, guess I’ll have to find one now. Oh, and i’m curious how did you signature! I’m loving it, such a great personal touch on your blog!
Thanks! I scanned an image of my signature and then have WordPress set to automatically insert the image at the end of every post.
Too hot for java….but it still manages to look yummy.
Just popped by from the blog hub and read your post right at coffee time.
DH is in fact busy making mine right now – fresh ground beans straight to cup via the De Longhi.
I like mine straight up and complete with caffeine – considering the addition of non-coffee elements to be the penultimate sin, where the ultimate sin is the removal of the essential kick
Each to their own, eh?
Envying you your roaster, though…
Well considering I am currently 34 weeks pregnant, I can either live without any coffee or I can go decaf. I’m opting for the decaf even though it’s just not the same. I’m not really after the kick so much as the flavor enhancement of caffeine. That’s the original reason that caffeine was added to Coke – it improves flavor. I’ve been so many months without caffeine, that I can literally smell it when DH opens a can of Coke, or his caffeinated beans.
I am kind of odd in my coffee tastes. I learned to drink the mixed stuff, and so I like it. However, I only add cream, sugar and flavorings to espresso. If it’s drip coffee or an Americano I drink it straight up. I’m a bit of hedonist when it comes to food, so I usually spend about 5 minutes sniffing each batch of freshly roasted coffee to differentiate the different flavor notes in the coffee. Most days I’m a cream + sugar kind of girl – it cuts the bitterness but lets the individual notes of the roast come through. Oh, and I anally measure everything that goes into the coffee.
What can I say – also brew my own beer…..
This looks delicious. Do you have a recommendation of a book or online site for learning to roast coffee?
http://www.SweetMarias.com – they sell amazing green coffee beans, plus they have a HUGE information section associated with their shop; including how to roast beans in a variety of ways. Great source of info on all things coffee roasting, from roasting in an air popper all the way up to roasting in a $1000 coffee roaster. That’s where I get my beans, and that’s where I go when I’m wanting to geek out on coffee.
YUM…that sounds scrumptious! I really didn’t know you dye yarn. What a neat thing I learned about you. I sure wish you could make me one of those yummy coffees.