How to make a better #QuarantineCoffee

With all of us stuck at home we are finding new normals until this is all over. And while we all had hopes of this blowing over sooner than it has.. we have to find methods to cope with the current situation as it is.

My coping requires coffee, and lots of it.

But coffee comes in a variety of ways. So here’s my list of how to brew coffee at home that can rival the coffeehouse cup we all miss.

Coffee Makers:

We all know about coffee makers… civilizations way of bringing coffee to the home. Well… mine’s collecting dust at the moment. But in the past I’ve used the ish out of my coffee maker.

I was never a fan of the paper filters so I quickly switched to a “permanent” filter to decrease waste, and improve the taste. But the coffee pot and filters are just the start.

Other aspects of the perfect cup include the right beans, the right grinder, and clean water. . . You may be surprised that I added that last part , but in reality it matters. I’ve lived in parts of the world where clean water isn’t a given. So make sure you have it.

As far as beans, we all have different tastes. I like my coffee bold, and full of flavor. I also brew my coffee to be dark… rather than see through. So I tend to go for beans that are of darker roast. I also prefer the organic variety as well. #shoplocal

Over time I’ve learned how to improve my homemade cup. I’ve switched from dairy to soy to coconut to now almond milk (based on dietary requirements and less taste). I’ve toyed with commercial creamers. Powdered creamers saved me in Grenada when liquid creamers just weren’t an option. I’ve tried flavored syrups. Hot chocolate packets. Honey. And of course… black coffee.

But now I settle for some brown sugar and almond milk in my cup. Unlike white sugar, or even raw sugar. . . Brown sugar adds flavor without taking over the flavor of the coffee. It cuts the bitterness of my choice of coffee without loading the cup with endless amounts of sugar. Don’t knock it until you try it 😉

French Press:

This has been by far my favorite way to brew the perfect cup. I have yet to try certain other forms (seen below) but I still need my French press in my life.

I lived off of French press coffee and bottled water in Grenada. Oh and Prickly Bay pizza. Can’t forget that.

Over the years I’ve traded the much beloved glass French press for the less expensive plastic French press. Largely because I’ve broken the glass ones cleaning, I move a ton, and I honestly had the HARDEST time finding a French press (aside from on Amazon) in the stores out this way. But make sure you have one of the French Presses that was NOT recalled in the recent years – I double checked about the model before buying (yes I bought it at Starbucks).

Important tips for brewing your first French press… Or if you’re like my sister and her wife… these will be tips on IMPROVING your FP cup 😛

Ground Beans: I prefer to grind my own beans. Keeps the taste fresh and the beans fresh. Other tips would include putting your beans in the freezer, etc. I’m not so into that method as I go through the coffee fast enough to not make those “save the beans” tips worth while. Grinding your beans for your coffee maker depends on the type of coffee maker you are using. For FP coffee it’s coarsely ground coffee. AKA the beans spend less time in the grinder.
Hot Water: I use my kettle on the stove to heat my filtered water – again make sure your water is CLEAN.
LEAVE IT: One thing my sister & her wife didn’t know when they started down the trek of FP coffee, was that you need to let it sit. The press will let you know when it’s ready. I’ve also forgotten about my coffee and the plunger fell to the bottom once the coffee grounds also fell. My dad being the scientific mind he is wanted to understand the physics of how when the coffee is done brewing the grinds fall to the bottom. I don’t ask questions. I just brew and drink the coffee.
Plunge It: Once the coffee doesn’t fight the plunger, then you know your coffee is ready. If you’re in the a hurry it’s ok to plunge sooner… but it will take effort and the flavor once be quite the same. It’s like steeping tea. You’ll either get weak or strong tea. Find your chosen level and enjoy 🙂

Espresso Drinks: Lattes, Cappuccinos, Espresso, etc

I’m still fairly new to the world of home brewed espresso. Before last year I thought all espresso machines were huge clunky spaceships that were out of my price range and my ability to brew. Turns out that was just the fear talking. I bought an espresso machine last year to get started on my homemade barista lifestyle. *Note: I READ and reread the directions to make sure I understood how it works… and how to heat the milk*

My espresso maker was sold inside my local supermarket. I didn’t use all my endless amounts of ‘research’ on espresso makers when I chose to buy this machine. I bought it on faith. I didn’t read reviews on this product, I just bought it. (I like reading reviews as I agonize over a purchase). But this item was $60, on sale, and it was an instant satisfaction purchase as I could HOLD the product in my hand as I purchased it. I didn’t have to spend hundreds of dollars and wait weeks to try it out. I could take it home and try it out right then and there. Done and Done.

Over the months since I picked up my espresso maker I can officially say it’s been a great new addition to my kitchen. It may not be some super fancy product like those online. But it’s in my kitchen. It didn’t break the budget. And it works.

I’ve made countless number of cappuccinos from the comfort of my own home. I have tried different milks, different beans, and additives. Cappuccinos are my favorite so far, but lattes are also nice. My trick is to add the sugary/flavor source before I steam the milk. Helps to mix the flavor throughout the heated milk.

Pour Overs, Slow Pour, Etc:

These types of coffee are out of my expertise. But they get rave reviews from fellow coffee fanatics. If you have any comments on other ways to improve your average cup of joe share in the comments 🙂

Until then, Cheers!

Nattie & Hazel Nut