Its been a long time since I shared a recipe. To think, during my Steemit days rarely a day passed without at least photos of some food I was making. Its interesting to see how my life went from sharing every little thing I did to sharing only sparingly. The reality is, I’m in the lucky position to be in high demand for my work. Just not enough hours in the day to keep up with all my professional commitments as well as my personal projects.
I was chatting with my older sister last week telling her about my coffee process and it made me miss my blogging days. So here’s how I make my coffee every day. This is how I make coffee. If you are one of those “if you like milk in coffee, you don’t actually like coffee” types, this isn’t the post for you.
Anyway let’s get started, I don’t gotta share my life story I’ve already did that on The Anarchists and am working on that on Rootless Renegade. (Insert shameless plug for comic project, here)
Materials:
Ceramic V60 coffee brewer with glass caraffe
Brown paper V60 filters, size two
Nespresso Aeroccino 4 Frother
Goosneck water kettle, ideally with digital controls
Kitchen Scale
Hario Skerton Pro Hand Grinder
Cafe Europa Coffee Beans
Chobani Vanilla Creamer
Organic Milk
Sea salt
Step one: Fill up the water kettle, set to 94 degrees celcius. I’ve lived in Mexico for almost 10 years, we do celcius here. Deal with it.
Step two: Using the grinder, weigh out 15 grams of beans into the top hopper, and grind to medium coarse. I like a little more on the coarse side.
Setup the V60 with a paper filter as shown above on the scale. Once the water is to temp, pour water through the filter without coffee. I was told this removes the paper flavor and heats the ceramic. I just do it. And I pour out that water onto my sponge to sterilize it because Im a multifunctioning queen.
Add the coffee into the filter, turn on the scale and pour in about 75ml of water. Allow it all to drain and wait about 35 seconds before pouring more water. Then pour more water until the scale shows 150ml. Allow that to drain and do one more pour until it reads about 255.
Sometime inbetween any of these steps, I prepare my cup. I use a large one because foam. I add one big scoop of collagen, a scoop of chai seasoning and a pinch of salt. The salt brings down the bitterness and I dont add syrups or sugar beyond the creamer because of it.
To the frother, add about 40ml of regular milk and about 80ml of chobani french vanilla creamer. Press the hot foam option for MAX foam because we like our foam here. I do anyway.
Once the coffee is finished filtering, I throw out the filter with the coffee and put the coffee in the cup with the collagen and stir until its dissolved. Then I add the milk and foam on top.
Drink fast. Burp like trucker, go about my day.