Tag: french-press

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

Beaning Up

Sunday, November 24, 2024

Every morning, I drink coffee, preferring to make a speedy cup. I love good coffee’s smells, flavors, and warmth and use Arabica beans. I’m disappointed that modern Keurigs don’t produce coffee hot enough, and I dislike tepid coffee.

Years ago, I owned an original Keurig, an excellent machine, my long-time go-to for hot, tasty coffee. Unfortunately, it died, and subsequent Keurigs have been disappointing. None reproduce the original’s hot, high-quality output.

I’ve been researching coffee-making methods for gaining heat and taste quality. I’m leaning toward pour-overs and French pressing, both fast methods that push boiling water directly through coarsely ground beans.

I’m learning that controlled extracting is high among brewing methods. Steeping hot water directly through beans extracts oils and produces bolder cups with “heavier mouthfeels.” I want to enjoy coffee’s nuanced aromas and flavors. I will be experimenting with pouring-over and French pressing. Maybe one or the other, or both, will satisfy my coffee needs.

Dear Friends: Fast, inexpensive, effective brewing, enhancing finer beans. Diana