Mee
MyPTSD Pro
God I love coffee. But currently takings break to help with sleep routine .
How I make it depends on what time of day and if it’s just me or not.
First things first - sorry US folks - I detest creamer - that stuff is vile.
My short coffee for afternoon or evening is a macchiato over an espresso usually, A cappuccino a morning indulgence ( though I calm it something slightly different- a regional thing) and a more normal morning is a latte .
For just me I use what American English call ‘french press’ and Anglo English call cafetière to make day time coffee - to have with a splash of milk and if I am indulging- a third of a teaspoon of local honey .
For espresso, for more than me I use a traditional stove top macchina which we have in various sizes , from one cup to 12 cup .
The process of stove top coffee is measured and ritualistic.
We both buy ground coffee ( dh needs illy to stave off home sickness, or at a push lavazza) and buy small amounts of beans which we grind in a small electric coffee grinder . Since the pandemic we have only had ground coffee because going out for beans would be a luxury we won’t risk health for.
I also love cold brew, and in the heat summer will make a large jug in the evening for the next day . It’s such a beautiful result.
I enjoy the simple ways of makings decadent drink - Beyond my grinder nothing electric and no aching more complicated than my stove top or french press . I enjoy the fragility of the glass of the press and the ritual of the steps of grinding and filling and the importance of the useful but meditative time of brew- short but enough to clean work tops, put together a breakfast , or unload a dishwasher or put a wash load on, or sweep a floor. Racing the stovetop especially in fact is a pleasurable way to get a spurt of little achievements- like racing the kettle while making tea.
Choosing the actual coffee is a bigger deal. My breadth of palate is smaller than my husband’s. He gets his illy with no problem- but I get to choose the beans . Duff choices get to be adulterated with a grind of Carfomon, or the addition of flavours ( like honey).
I used to drink my coffee black but I don’t think I ever do now, And while I will drink cream ( not creamer!) I prefer Milk , and can make a pretty darn great foam for cappuccino from fat free milk.
How I make it depends on what time of day and if it’s just me or not.
First things first - sorry US folks - I detest creamer - that stuff is vile.
My short coffee for afternoon or evening is a macchiato over an espresso usually, A cappuccino a morning indulgence ( though I calm it something slightly different- a regional thing) and a more normal morning is a latte .
For just me I use what American English call ‘french press’ and Anglo English call cafetière to make day time coffee - to have with a splash of milk and if I am indulging- a third of a teaspoon of local honey .
For espresso, for more than me I use a traditional stove top macchina which we have in various sizes , from one cup to 12 cup .
The process of stove top coffee is measured and ritualistic.
We both buy ground coffee ( dh needs illy to stave off home sickness, or at a push lavazza) and buy small amounts of beans which we grind in a small electric coffee grinder . Since the pandemic we have only had ground coffee because going out for beans would be a luxury we won’t risk health for.
I also love cold brew, and in the heat summer will make a large jug in the evening for the next day . It’s such a beautiful result.
I enjoy the simple ways of makings decadent drink - Beyond my grinder nothing electric and no aching more complicated than my stove top or french press . I enjoy the fragility of the glass of the press and the ritual of the steps of grinding and filling and the importance of the useful but meditative time of brew- short but enough to clean work tops, put together a breakfast , or unload a dishwasher or put a wash load on, or sweep a floor. Racing the stovetop especially in fact is a pleasurable way to get a spurt of little achievements- like racing the kettle while making tea.
Choosing the actual coffee is a bigger deal. My breadth of palate is smaller than my husband’s. He gets his illy with no problem- but I get to choose the beans . Duff choices get to be adulterated with a grind of Carfomon, or the addition of flavours ( like honey).
I used to drink my coffee black but I don’t think I ever do now, And while I will drink cream ( not creamer!) I prefer Milk , and can make a pretty darn great foam for cappuccino from fat free milk.