Morning Coffee

Almost every morning, I make myself a cup of coffee. A mug, really. With a daughter who was a maestro for a local coffee shop, I learned some things about really tasting different types of coffee, and have put into practice, different methods for enjoying it fully.

I buy whole bean coffee, and while I am not a snob about using pre-ground coffee, there is a definite difference in the flavor that makes it into the cup (or mug).

My morning coffee goes like this:

I select the mug I will use. This is an important step! I have a few favorites, so I have some options. 

I get the white ceramic pour over coffee funnel that my other daughter got me for Christmas a few years ago, a coffee filter, and the coffee beans. The coffee beans are stored in the buffet, and each time I open the door where they are kept, the best scent greets my nose. 

I place the filter into the funnel, and with a gentle clink, I place the funnel on top of my coffee mug. I pour some coffee beans into my small manual grinder, listening to the plinking of roasted goodness, hitting the sides and nestling into place. 

I pour filtered water into my electric kettle, and push down the lever to begin the heating process. As the light on the kettle glows, I get to work grinding the beans. 

The grinder is a small metal cylinder, with ceramic burrs, that fits on top of another metal cylinder which captures the aromatic grounds as the handle on top is turned. It is a process that I have been following for some time now, but it is routine, and familiar. 

As the water begins to stir in the kettle, I continue to grind the beans until they gather at the imaginary mark on the small clear window of the bottom cylinder. I pour them into the waiting filter, and the water boils.

I pour a bit of water over the grounds, the steam carrying the aroma upward. As the water sinks in, I watch some flavorful flecks cling to the sides of the filter, and others move toward the bottom, taking the shape of the funnel. 

I continue to pour water, watching it soak through the grounds, making its way into my mug. I add some agave and half and half when the level is right, and stir to combine. 

I take my mug over to the kitchen table, which has been my work space for the last few months, to begin my day.

This is my morning coffee.

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