There are relationships in your life that come and go. Maybe you’re predisposed to this relationship whether you realize it or not–your family, friends, or even coworkers may be the people that are helping you develop this relationship. For most, it’s been there for their whole life. Sure, you may not discover it until you’re an adult, but it was there early in the morning through the afternoon (and sometimes in the evening too). If you haven’t guessed by now, I’m talking about coffee.
My relationship with coffee has ebbed and flowed throughout the years with points in my life. Sometimes I barely drank it save for the occasional trip to Starbucks in high school or the desperate attempts to gain more energy during finals week in college. This was juxtaposed by the years of my life I spent in the food service industry when there was more coffee in my body than water. Now I’ve settled in to a 1-2 cup a day routine. Making my morning cup of coffee before work is cathartic for me.
I worked at a bakery that had an amazing coffee program during my time in culinary school and that’s when I started to drink coffee. Between working from 5:45 am to 1pm and then leaving to go straight to my culinary labs from 1:45-7:45. The endless supply of coffee I got from work meant that I drank 6-8 cups of coffee a day (Lorelai Gilmore, eat your heart out). Since then I’ve been a coffee snob.
While living in Boston, I spent more than I care to admit on coffee from all over the city. This was my attempt stay connected to the coffee community I’d come to love so much in Providence. Boston differed from Providence. The egos were bigger and the tiny supportive community I’d grown to love didn’t exist in Boston. With time I started just drinking coffee at work regardless of how it tasted because it was less disappointing than dealing with the Boston barista scene.
When I was living in New York, my coffee consumption was much more oriented toward keeping me awake and moving. This meant I befriended a local coffee shop owner which only increased my coffee intake. Between working two jobs, volunteering, and taking classes at the local university I barely had time to sleep. At this point I’m sure the liquid running through my veins was half coffee.
After moving up to Maine my coffee habits changed. As a baker I was up by 4 most mornings. Instead of brewing an entire pot of coffee I’d make myself four shots of espresso over ice and jumpstart my day that way. This remained constant for almost two years until I switched jobs.
Now, most mornings begin with my chemex. I wake up in the mornings and put water on the stove to boil. Once the water heats up wet your coffee filter and pour out any remaining water in the carafe. This will get rid of any residual paper flavor.
Measure out the grounds on your scale and place them into the coffee filter. I like to use the ratio 20g coffee to 350 ml water (or some iteration of the 1 g coffee to every 17 ml water).
At this point I’ll place my chemex on the scale. Once the water comes to a boil remove it from the burner for 10 seconds before pouring over the beans. Be sure the scale is zeroed out. Pour about 50 ml water onto the beans. This should be enough water to saturate them and allow them to bloom. You will see little bubbles coming out of the grounds, once these bubbles stop continue to pour water in a circular fashion until the scale weighs 350 ml.
I like to use a spoon at this point and continue to stir the grounds so that they do not end up around the edges. I try not to let all the water drain out into the chemex because the last few milliliters are typically pretty bitter.
From there I’ll pour it into my preheated travel mug, add some milk, and head on my way to work! Every morning it’s like a hug in a cup, especially on these cooler autumn mornings. Who knows when I’ll end up back on the Lorelai Gilmore spectrum of coffee drinking, but for now I’m happy with the routine I’m in.