Our taste in coffee has evolved over the years. Yes, I know the joys of clotted cream, but have never found it in the States. We brought our French Press back from a European visit in the 80's, long before they became vogue in the US.
We went through the French Market phase (with Chicory), Blue Mountain phase and then the Starbucks phase, starting with Cafe Verona and ending up at Sumatra.
Over the years we have added cinnamon, nutmeg and coco.
Now that we are mostly grown up, here is were we are (for the moment)
Kirkland Sumatra whole beans ($5 a lb vs $11. for Starbucks)
Mr. Coffee Max fill coffee grinder ( Thanks for the gift Terri Abramo!)
La Cafetiere French Press
Kirkland Sea Salt Grinder
Now organic sugar
Starbucks Coco mix.
Heavy cream
Hubby makes the coffee by grinding 7 tbs spoons of coffee while heating 32 oz of water. He pours the ground beans into the french press and adds one good turn of sea salt (it cuts any bitterness). He adds the boiling water and lets it soak for 3 minutes, afterward, pressing the grounds to the bottom.
I use a half a teaspoon of coco and 1 1/2 tsp sugar with some cream.
Now I am ready for my day in Real Estate.
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