Until a year ago my idea of great coffee consisted of milk and a tiny tower of real sugar to which I would add coffee to taste the way you might salt bacon. Ok, so who salts bacon? No one I guess but this is my point. I love cream and sugar and coffee seems like a perfect excuse to drink in that heavenly sweetness.
The point is I was perfectly content in my bliss until my husband began learning about the coffee connoisseur movement sweeping America. Where have I been? Soon I was learning that coffee is actually a pretty complex process. Do you know the difference between an Ethiopian Sidamo and a Columbian Tolima? Me neither but apparently there are worlds of differences in types of coffees and in styles of brewing.
Ask your local coffee guru - not the lovely Starbucks people with the perfect caramel apple spice (Yum!) but the truly enamored and almost crazed local coffee shop owners who are passionate about the aromas and subtle flavors of coffee that different brewing styles produce. He or she will tell you all about the art and science of coffee brewing and the phenomena that is sweeping the nation.
Meanwhile, I can't fully convey to you the beauty of the Victoria Arduino Espresso machines hand crafted to perfection. Magnifico!
For now, much to my husband's chagrin, I am blissfully happy with my cream and sugar, while he grinds the beans and brews them in our gleaming French Press at just the right temperature and allotted time. Vive le Lache!
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