Do you love coffee? Do you take at least two mugs of coffee every morning? AND, do you only take cream, real cream, nothing but real whipping cream? Then, you are ready to view this page.
Don't you hate making dripping out bitter tasteless coffee from your coffee maker?
I dislike those weak coffee. Coffee tastes coffee only when it has flaver. The brown liquid in a jug sitting hours and hours on the hot plate is nothing useful but for turning your white dress shirt polka dots shirt. Do you really think that kind of vinegarish-taste coffee is a real coffee?
There must be millions of people out there who are somehow just not able to get to the aromatic, tasteful coffee, and believe that they resent coffee with a thinking "How could anyone in the world drink ashes! I would rather scrape off burns from my toast and stir it in hot water and drink it." And, they are assured of their belief ten minutes later sipping a cup of coffee served by a waiter who made it a quart out of teaspoonful of beans just to cut the cost. What a disaster.
For those who are unfortunate to have avoided coffee for these reasons, here's a little tip about making tasteful coffee.
First of all, selection.
Never touch instat coffee.
Avoid buying mass-produced coffee beans as much as possible.
If the store can roast the beans, ask them to roast them at the site. It only takes about twenty minutes to roast. The storeowner might serve you a cup cofffee while you are waiting.
Beans have different acidity, bitterness, and aroma by the regions where they are harvested. Ask the shop about the characteristics and pick the one you like.
(Although this is my own preference,) dark roasts are more tasteful. (meaning more aroma)
Next, how to make coffee.
Grind the beans when you drink. That's the best. The taste and aroma are the strongest when they are freshly ground. In this sense, with the ground coffee in the gigantic can that they sell for several bucks, you never know when it was ground, and it is less aromatic. A coffee mill is very usuful if you have one.
Grind the beans to the fineness of your preference. Finer, the darker drip. Also, depending on the coffee maker, adjustment differ. Regular coffee makers and manual-drip type suit better with rather rough grinding. Espresso makers need very fine grinding. However, remember there is no federal regualtions against preparing espresso with roughly ground light roast beans Make as you like.
Better if you warm up the coffee cup while you are making coffee. You will have hard time deciding what's in your mug is whether cold coffee or soy sauce.
When you drip coffee manually, don't rush. Coffee never runs away. Pour hot water smoothly, gradually, like you wrap it in a soft blanket of hot water. You get a cup of coffee instantly like Cup-o-Noodle if you pour water like a hard rain, yet then hot water runs the filter through and all aroma and taste are not dripped. That's how you end up wtih watery coffee with only bitter taste. So don't. Look at how coffee makers make coffee. It pours only a tiny bit of hot water at a time. Using a kettle, you need to do the same way. When you pour hot water, it makes foam on the foam. Pour hot water gently so that you can keep the foam until you are done dripping. The foam enbraces the aroma and taste and gradually drip them through the filter.
Now you have it. Enjoy it while it's still hot.
Here are the sites dedicated to coffee. Drop by if you like.
The famous Seattle-based coffee chain is now all over Japan. The first store was opened just behind Matsuya Department Store in Ginza district in 1996.
Starbucks Coffee in Japan
