We've got it down to a "serious" science.
One of the perks of being married to an engineer is that he'll take the time to research and craft his own way to make the best coffee possible. Brian has gotten our morning cup of joe down to a "science" and I can't help but share our laughable routine.... but honestly, it does make a pretty darn good cup that'll knock your socks off ( literally, it's that strong).
Read on if you want your heart to race from too much caffeine.
Step 1: Heat Kettle to 180 -190 Degrees
This is probably the funniest step of all, we use a digital laser infrared thermometer (because we went through 3 electric meat thermometers in a course of 6 months). You can totally use any kind of kitchen thermometer, or just bring water to a boil and then turn off the heat to let the water cool for a few minutes. The trick is not to burn the coffee beans by pouring straight boiling water on them. Brian has determined anywhere between 180-190 degrees is acceptable. Lean closer to a lower temp for darker beans.
Step 2: Grind Way Too Many Beans
We recommend not reading the "recommended grounds serving" on your grinder. Our Bodum grinder says 20 seconds of grinding produces enough grounds for 12 cups of coffee. We grind for 25 seconds and pour those beans in a 8 cup french press. I also like to mix espresso with regular dark roast beans, and I don't know why.
Step 3: High Pour Like Someone's Watching
Brian thinks he heard a theory that a higher pour allows more oxygen into the water... or something. And oxygen, just might (probably) "take you to flavor town," in Brian's words. Mostly, it just looks pretty cool.
Step 4: Let Sit for 60 Seconds + Stir
After pouring the perfect temperature of water on way too many beans from 10ft above the press, we let it "rest" for 60 seconds. Five years ago, some YouTube guy said, "Aw man, you really don't know how important it is to let this sit a little bit and then stir it."
Step 5: Let sit or brew for an additional for 4 Minutes
And that's that.
Step 6: Serve and Add Way Too Much Cream
Because your "ink-like coal sludge" (Brian again) will need it. We prefer heavy whipping cream, but don't always remember it at the grocery store.
Step 7: Enjoy It for 5 Seconds Before Having To Reheat.... because toddlers.
But, for real...
(PS if anyone wants to know: here are the links to our copper tea kettle and copper french press.)
(Photos by Maria Ignelzi)