twenty-three

So, I walked into the INN office yesterday and to my pleasant surprise, a student had left each of the staff a bag full of Starbucks coffee. What an awesome gift! You can probably imagine how happy I was to have a bunch of new coffee to try!

I now offer this as another coffee post, focusing on my obsession
with understanding the process and perfection of brewing a good cup. I
can’t remember whether I’ve actually bought myself Starbucks beans, but
I have had a few bags over the years, from Christmas time and such.
Yesterday, I decided I would actually follow their instructions for
brewing a proper cup, just see how it worked. According to their
packaging, they recommend 2 tbsp of beans to every 6 ounces of water.
After struggling to make the proper proportional calculations for 16
ounces (my mental math was struggling severely), I added approximately
5 1/3 tbsp and 16 ounces of water into our coffee pot and set the timer
to brew at 7:20 this morning.

Crazy as it may seem, I was
up before 7:00 this morning (Stacy started school stuff this week),
instead of my summertime wakeup at 9:00 am that I’ve so enjoyed. The
coffee pot kicked on according to schedule and I waited with
anticipation of the possibility that I might have brewed the coffee
right this time. As soon as the little *beep* sounded from the pot, I
grabbed a mug and poured myself a steaming cup of Starbucks Ethiopia
Sidamo coffee.

The Results: I think Starbucks done good on this
one. A great tasting coffee and for once, not gritty or too strong,
like I regularly brew it. I’ve been stuck in this "more is more" rut
when I brew coffee in the morning. I figure, fill ‘er up and see how it
comes out, but I’m realizing this might not be the proper way to get a
good cup.

Anyways, I’m happy with this round of brewing, sufficiently caffeinated, and need to get to work. A special thanks for the coffee, it made my day.

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