A Good Cuppa

This is the first cup of coffee where I do not feel the need to add sweetener. I’ve been using Sucralose or Aspartame for years but I’ve also been drinking Keurig-brewed coffees. For too long, I’ve been fine with that. The coffee had superficial flavorings (scents, really) that made them somewhat interesting and I never really thought much about it. However, lately, something shifted inside me and I decided that so-so coffee was no longer good enough.

I first tried coffee for real after college when I was working at my first job in the computer center at Dartmouth College. It was your standard Bunn affair, standard office coffee made from old grounds in a giant filter in industrial quantities. It was ok and I made it better by adding a packet of Swiss Miss to it. I wanted better (and there were no coffee houses in the area yet) and I couldn’t afford a coffee machine, so I got a plastic drip thingy for my mug. Over the years, I’ve experimented with various coffee machines (I still miss the Capresso combination drip coffee maker and espresso machine that we got as a wedding present) with varying results. When my mother-in-law moved in with us, we got the Keurig so she could make herself coffee (she was too old and frail to do anything more complicated than that) and we made do. If I wanted something stronger or better tasting, I would head out to Starbucks (yes, I actually like Starbucks coffee) or Brewed Awakenings, where you can get personal French Press coffee at your table. My wife doesn’t put sweetener in her coffee and is always on me to break the habit. But every time I try it, I just can’t do it and give up before too long.

Out with the old…

Yesterday, I bought a Chemex and some of their square, brown paper filters and began experimenting. The first cup was good. Certainly better tasting than anything the Keurig ever made, but I knew it could be better. So today, I did some googling and found http://Ineedcoffee.com and followed the instructions I found there for using a scale and weighing things more precisely. With a 17:1 water-to-coffee ratio, I ended up with this amazing cup of coffee. And I tried some without sweetener and it tasted good. It was interesting and had some flavor notes I had never detected before. I didn’t feel the need to put sweetener in. Just some half and half and that was it (I did try a sip black but I think cream brings out some flavors and takes the edge off the coffee).

Ignore the sriracha in the background…

Maybe using a Chemex, scale, thermometer, and kettle to make my coffee makes me a hipster. But I got into it long after it was cool so I doubt it. All I know is that I needed my coffee to be better. And now it is.

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