During a class at CIA, I did taste a wonderful French Press coffee along with a rich, buttery, chocolate croissant. At that point, I decided that maybe I do like coffee...
Crisp morning air, cloudy days, and leaves falling - who could resist a drink named 'fall spice coffee?'
stir dry ingredients and add zest
waiting for 200 degree water
dripping for 6 minutes
(The coffee mug belonged to my Grandfather; remembering him on Veteran's day weekend.)
reflecting the morning sunlight
Thus...opportunities to improve upon the drink when I brew my next cup of fall spice coffee.
Fall Spice Coffee
(adapted from Dessert First)
(yield: one 6 oz cup of coffee)
- 2T ground coffee
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon orange zest
- 6 ounces boiling water
- sugar and cream as desired (or sweetened whipped cream topped with a dusting of cinnamon and a spiral of orange rind-how festive that sounds!)
- I used the unscientific/'what I had in the kitchen' method of brewing this cup of coffee.
- I doubled the coffee filter, hoping to slow the drip
- My antique funnel had too large of an opening; a smaller opening would have slowed the drip.
- Stir together all ingredients except water
- Pour into coffee filter
- Add boiling water and allow to drip brew.
- I added 1 teaspoon of cream and no sugar. (For variation/research, next time, I'll skip the cream and add raw sugar-smokey, brown crystals of sweetness.)
I found a funnel with a smaller opening that I will use in the future.
The picture below is simply comparing the variety of funnels....really....