I am a natural lark. The mornings bring about the most elevated version of myself as my productivity spikes while simultaneously inducing a meditative state. My creativity peaks during this time and my mood (from a wholesome perspective) is at its finest. I will routinely opt for an earlier night in, to allow for an earlier wake up call; the earlier I wake up, the more in control and ultimately fulfilled I feel. I tend to wake up between the hours of 5:00 am - 6:00 am comfortably and upon waking, recognize a hyper-sensitivity to my surroundings while I mentally sift through the components of my day. Fueling this process, is the catalyst for all morning wonder; coffee.
Like upwards of 99% of all humanity, I share an affinity for coffee. I prefer light roast, as my tolerance for caffeine is quite high and I rather enjoy experiencing the particular coffee bean to its fullest flavor. Ziggy and I have been toying with different origins to experiment with and our most recent is a bean from Peru that he picked up at one of our local joints, Empire Coffee in Hoboken, NJ. We grind our own beans with an amateur, one-setting grinder (soon to be replaced by one with greater depth of complexity) and both have a well groomed devotion to the substance. As of lately, we have switched our daily brewing method from the conventional (yet lackluster) coffee pot, to a pour-over method of brewing with our new Chemex.
Pour-over begins, most simply, with freshly ground coffee that is compiled nicely into a filter which sits on a holder/glass jar (often called a ‘pour-over dripper’.) Hot water is poured directly onto the grounds, where it then moves through to produce extractions of coffee flavors below into the serving vessel. It’s rather easy to use. Ziggy and I have found that 500 ml of water to 50 grams of grounds works well for us, but we certainly alter this equation should we fancy a stronger/weaker cup or if we happen to be brewing a large quantity. After bringing the water to a boil and dosing the grounds into the filter, there are a few things to be mindful of. The first step is a real treat; as a small amount of hot water is initially poured over the grounds to allow for blooming to occur; a quick bubble and release of carbon dioxide from the beans that enhances the flavor of the coffee (let this do its thing for 30 seconds.) Carbon dioxide will release for about 2 weeks after the beans have been roasted., so this is a great testament to the freshness of the roast. Afterwards, begin to pour another time to saturate the entirety of the grounds. Pour in a circular motion, beginning from the outside and working your way towards the center. Don’t fill the filter too closely to the rim with water and allow ample time for the extraction to take place. Continue this as your work your way through the remainder of the water. Once complete, remove the filter, serve into the drinking vessel of your choice and enjoy. Ziggy takes his coffee black, with two sugars. I prefer black - or with a splash of almond milk and usually over ice.
Pour-over coffee requires a bit more attention than switching on a coffee pot and going about your business - which is exactly why I am infatuated with it. For something as beautiful as a cup of coffee, most mornings don’t provide it the love it deserves. This method of brewing has encouraged I slow down… I tune in and I remember to remain aware. While productivity lines my mornings naturally, as stated before, as does mindfulness. Coffee, especially in the United Sates is served to the population as a necessary component of maintaining a fast momentum BUT there are endless alternative and cultural aspects of coffee, preaching an opposing message of serenity and stillness that are still very much alive. Coffee can be an after dinner night-cap. It can be the essence of bringing individuals together, or a beautiful independent moment. It resembles absolute, pure joy, especially when prepared with time and care.
When I use my Chemex, I have to be present. I notice the weight of the grounds, the volume of the water and what unfolds during each stage of the brewing process. My hands are in the creation… I am wide eyed in participation and I am in control. Not only am I focused on brewing a good cup of coffee, but I am smelling the aromas as they waft through the open filter and into the air… I am hearing the slow drip from the water moving through the grounds and bouncing onto the glass beneath… I am feeling the steam gently soften my chin as my eagerness leans over the top looking in to watch the magic and every part of me is in the process.
I am orchestrating a symphony.
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