I started drinking coffee at age 12. I started with the Starbucks pre-mixed frappuccino beverages you get in the grocery store. Then I moved to the real Starbucks frappuccinos, mocha at first, then the coffee flavor. Soon the frappuchinos were too sweet, so I started ordering caramel macchiatos. I stayed steady on those for a good year or two, until my boyfriend introduced me to Peet’s. I started drinking a macchiato with caramel and two packets of sugar. Then I stopped putting in the sugar, and eventually moved on to lattes. I now drink drip coffee almost exclusively. I like it extremely strong and dark, with lots of cream and sugar. It has to be very dark coffee, though! Anything less, once the addition of cream and sugar, tastes weak to me.
My cafe of choice has also changed–I absolutely hate Starbucks. I can appreciate what they have done for the coffee business, and cafe culture, but their coffee is just terrible. Sorry Starbucks!
I was making my drip coffee with a regular machine, sometimes with a french press, until I first went to a coffee shop called Philz here in San Francisco.
Oh. My. Jesus.
Philz makes its coffee using drip cones exclusively. They also roast all of their own beans, and I have to tell you that one taste of that coffee and I was hooked. In my opinion, a ceramic drip cone creates coffee that is better than any espresso.
First, a few pointers.
1. Always grind your own beans. You can easily get a grinder for $10, probably less.
2. Use filtered water.
3. Use 3 TB of coffee to 8 oz of water.
4. Use beans that are dark and shiny in appearance. I don’t think there is anything particularly documented about this, but that is how I choose beans and my coffee is always awesome!
You will need:
Your mug of choice.
A ceramic coffee dripper (mine is from Beehouse).
Cream and sugar.
Set a pot of water to boil. You should boil 3 times the amount of water that you need. While you wait for the coffee to boil, grab a mug and put your desired amount of cream and sugar in it. Microwave it for about 30 – 45 seconds.
Grind your beans. For this style of brewing, the beans should be a medium grind, about the texture of coarse sand.
Put the ground beans into a coffee filter, and put it all in the cone.
Pour 8 oz of water into a measuring cup, preferably a glass pyrex one.
Pour just enough water onto the ground to allow them to expand, and stir the grounds. Then slowly add the rest of the water.
Stir the grounds gently as the coffee drips. You don’t have to stir consistently, just a few times to make sure the grounds and the water are mixed.
Stir your finished coffee, and enjoy!
I guarantee that this will be the best cup of coffee you have ever had! I should know; I’m obsessed!