Kyle’s Corner: How Not to Drink Coffee
Welcome to Kyle’s Corner! Think of it as Season Two of my blog posts. If you missed season one you can read up on what I was doing last year here: http://blog.rctc.edu/category/entertainment/.
As you all know I don’t usually use overspent memes — but WINTER IS COMING! And just in case you missed the memo, yesterday was the first day of fall! For most, fall means changing leaves, the start of holidays, or midterms. Right now none of that is even on my radar. I am all about the fall drinks and I am not talking pumpkin spice lattes; I am a classy guy who is all about the coffee, tea, warm apple cider, and of course, hot cocoa.
If you followed me last year you will know that I am a mathematician and scientist at heart. At the young age of 7 I tried my first cup of coffee and it was awful! I did not understand why everyone had such a longing for a drink that tasted like acidic sewage water to me. Everyone I talked to said, “You build a taste for it, like broccoli.” I didn’t accept this reality, and thus began my research into the perfect cup of Jo. I will put a disclaimer here that my main motivation was that I had also tried a latte at the time and that was darn good. So I wanted to find out why one type of coffee could taste so good while regular black coffee made me want to vomit.
First I tried different beans. Honestly, it didn’t make much of a difference. Light, Medium, and Dark roast just seemed to be a spectrum of bitterness. I will say the quality of beans made a difference. Maxwell House compared to a fresh Dunn Brothers roast will give a smooth and more flavorful coffee experience. There is, however, the law of diminishing returns to think about, because I also tried a $100 bag of beans once and it was downright sink water worthy. I would suggest for anyone looking for a great coffee experience to read on and make other changes to your daily coffee ritual — before experimenting with beans.
This was the bulk of my experiment. While it is easy to put some grounds in a coffee machine and hit start this will ruin your coffee for sure. The water temperature won’t be correct, the oils from the beans won’t pass through the filter, and the first drips of coffee are going to burn on the hot plate. You would think a Keurig would take care of this problem, but their K-Cups usually don’t have enough coffee in them to even taste anything in a 20-ounce cup. So the easiest process to get good coffee is using a French Press. The GIF to the right pretty much explains how it works. I usually mix 10 grams of course coffee grounds per 20 ounces of water. Let sit for 4 minutes. Plunge and pour. I will also give a nod to the pour over process which makes great coffee too but who has the time?
The last thing that we need to consider is what else you are putting in your coffee. I keep it classic with just a little bit of non-dairy cream to make my coffee a bit more smooth. An alternative if you are a part of the movement is to add a tablespoon of grass-fed butter (Don’t believe me?). I will always caution against adding sugar or alternative sweeteners. If you feel like you have to add sugar then you went wrong somewhere before. Try a lighter roast coffee or switch up your bean/water ratio. Also if you are going to add flavors stick with complementary flavors. Coffee beans come from the center of a fruit and are really seeds so stick with berry or tree nut flavors. That will complement your coffee well. And at all costs, AVOID PUMPKIN SPICE. If you want a spicy drink try a chai tea and keep it out of your coffee.
Tell me your favorite fall drink or coffee flavor in the comment section below. I am always looking for new things to try! I am also looking for more topics to talk about so suggestions are always welcome.