potency and robustness in our mornings

When brewing coffee, I learned a new trick. I, and I am referring to French Press coffee here of course, first grind up enough, or basically enough, beans and add them into grinder, these are ground quite finely, but not to extremes, and, then, atop this more finely ground pile of coffee, I then add another batch of grounds, this ground more coarsely, with little bits and shards and the occasional whole bean, ensuring a best-of-both-worlds cup in which the fine grounds keep my coffee potent and crisp while the chunky bits on top keep my coffee flavorful and robust. Ooh, and another one is, and this comes from alcohol practice, is to drink a coffee not with milk in the cup, but with milk on the side, a “milk-back” this would be in bar parlance, so a cup of black coffee with a nice tall glass of skim milk beside it to ameliorate some some of the cup’s cut while allowing her blackness to shine

For more on these fascinating caffeinating techniques please refer to the ‘coffee’ tab under topics.

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