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…..