Tag: espresso

Sampling The World

Tuesday, December 03, 2024

I began this day by grinding coffee beans for a French Press. The Yeimini Coffee I ordered arrived as whole beans. I didn’t expect that, but I did grind to accommodate a French Press, which wants rough grinds. To me, the rougher grounds seemed easier to press.

The output was a surprise, weaker than I expected. I’m accustomed to strong-tasting coffee and like that, but regardless, this regional coffee is smooth and drinkable. To its credit, and as its bag suggests, I found that a cup without cream offers distinctive flavors and hints of flowers. I will learn to adjust bean strengths to my preference.

I discovered this coffee by searching online for a consensus of “best coffee” and found an answer—that from Yeimini (coffee’s historical birthplace). Today, while sipping and assessing this coffee, I couldn’t help but reflect on the internet and the potential of AI.

I’d never even dreamed of having a pound of coffee beans from the Middle East. Ordering one suggested my widening perspective. It’s because of continual access to online information in general and pointed learning from AI. Those available flows are similarly affecting many individuals. More widely, they are revolutionizing communications, connecting people across geographical boundaries, and fostering global communities.

Dear Friends: This thread began while sipping coffee and fiddling with the internet. Diana

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