How I brew coffee at home by Maria
Basically, I don’t make coffee at home. I usually drink green tea. The reasons are simple:
1) I like good coffee.
2) I am sloppy about measuring and brew time, and this invariably means a sub-par cup.
3) Despite running a coffee business, I do not usually have fresh coffee at home, and I don’t want to brew something old.
4) Going out for coffee is risky. Even if I pay $4 a cup (which is sort of ridiculous), I am unsure of the quality I will get, if it is even drinkable.
I know that brewing good green tea can be tricky too – paying attention to brew temperature and infusion time. I make it on the weak side so I don’t have to measure precisely and try to stop the infusion after 2 to 3 minutes. Green tea is more shelf stable than roasted coffee so I don’t worry too much about freshness, and I use the simplest device possible – a stainless steel infusion basket.
I have experimented a bit with green teas. but right now I am drinking a straight-forward gunpowder loose green, mostly cooled to room temperature. So I generally only drink coffee at work, and there we use a Technivorm auto-drip. That is simple enough, and simpler still, there is usually someone else there happy to make it for me. I am very lucky that way. I generally drink at most a cup and a half of coffee a day, most days much less than that. And nothing after 3 pm since I like to sleep.
– Maria Troy is Co-Owner of Sweet Maria’s Coffee