There really isn't much in this world that bothers me, but I just won't tolerate a crappy cup of coffee. And very little else is more insulting than being offered coffee only to be handed a mug of brown-tinted water that tastes like it was filtered through a dirty sock.Thankfully, there are people out there who are willing to help those who are coffee-challenged. My favorite TV chef, Alton Brown, offers some very basic guidelines at FoodNetwork.com. Perhaps the single most important thing to remember is maintaining the correct proportion of coffee to water:
- Regardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength, and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness.
2 comments:
If you ever visit my workplace, please don't ask for coffee, I wouldn't want the stuff in the break room made with a flow-through bag and a Bunn coffee maker to offend you. Time for my late afternoon break. ....mmmmmm....
This post warms my heart, Lee. Having worked in a coffee chop (and no Caribou Coffee either, thankyouverymuch!), I like to think I have an appreciation for quality java. (Though I probably have a slightly higher tolerance level - when I need it, I need it.)
And speaking of office coffee, I shudder at the mere thought of the whatchamacallit "liquid" in the breakroom that is stealthily masquerading as coffee. I never never stoop so low as to consume that ditch slop.
Pass the black tea, please!
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