Beany

Monday, December 02, 2024

I’ve searched for equipment to make coffee each morning, hoping for faster, hotter, and possibly tastier javas. That’s guided me to acquire an electrical, quick pour-over coffeemaker that works well and several nonelectrical pour-over varieties. I’ve used them all, and each produces an adequately satisfying cup of coffee. The pour-overs commonly instruct users to make coffee from rough-ground grains.

I’m busy, so I avoid grinding by using preground coffee. I prefer beans that have been single-sourced from mountainous South America. I’ve learned that coffee beans have many varieties of complex flavors, from factors like growing terrains and processing methods. To me, South American beans are high quality and consistently satisfying.

Learning can be a game-changer; I began exploring the world of coffee beans for a commonly acknowledged “best” bean. The consensus is that the best beans are grown in Africa, and at the top are Ethiopian beans. I have gathered that Ethiopia is considered “the birthplace of coffee” and that its beans offer many flavors, described as bright and floral or rich and complex with “fruity acidity and delicate sweetness.”

I’m in, and finally, a pound of Ethiopian coffee has arrived. Its packaging recommends using a French Press, which works for me. Tomorrow morning, I will discover if African beans produce a comparable or better cup of coffee than South American beans.

Dear Friends: I love how a “little learning” opens avenues to more learning. Diana