The morning coffee ritual begins the night before in our house. The drip
machine is the most common method of brewing for the first consumption of the
day. My husband is the first to get up. The machine must be prepared in advance
for once the alarm goes off at 5:15 in the morning; he just wants to be able to
push a button before taking a shower. Or at least pushing a button was all
he used to have to do.
For the past ten years (since college) we have been beginning our day by
using the low quality beans of mass roasting production by companies like
Folgers. All morning cups of coffee were stale, flavorless. Now, the morning
cup of coffee is a fresh delight. The beans are ground right before brewing. It
is an extra step to his morning process, but one well worth it.
This morning's blend was two scoops (a scoop is about a tablespoon) of
medium roasted Mexican Chiapas beans and one scoop of dark roasted Sumatra
Takengo. This combination produced a wonderfully smooth cup of coffee. The
flavors are like fine spun linen that feels like satin on your skin. It coats
your tongue and slips down your throat with inconspicuous hints of smoky
roasted goodness and caramelized sugars from the dark Sumatra beans, and unobtrusively
rich taste that brings the mellow slightly fruit notes from the medium Mexico
beans. Together, these flavors create a full body harmonious cup of coffee that
is light on the pallet, perfect for a spring morning.
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