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elfsI must do something very right with the coffee I brew at home. I don't know what it is, but it sure works. I use just any old bean (right now, I'm trying the Starbuck's Tribute blend), but I use a half-height French Press (two cups of coffee per batch) and let them sit for four minutes before pouring. I always prepare more water than the press will hold, and I use the remaining water to warm my cup. I alway pour quickly after pressing, and it's great, smooth and never bitter.
This morning, I had an opportunity to have some of Starbuck's Pike Place Market Roast, as brewed by Starbucks, and you know, it was very bitter. Even a four ounce cup couldn't be saved with a teaspoon of sugar, and I never use more than that at home. That may explain why the salting doesn't do much for me: I don't make coffee that needs saving.
Man, my third post in a row about coffee.
This morning, I had an opportunity to have some of Starbuck's Pike Place Market Roast, as brewed by Starbucks, and you know, it was very bitter. Even a four ounce cup couldn't be saved with a teaspoon of sugar, and I never use more than that at home. That may explain why the salting doesn't do much for me: I don't make coffee that needs saving.
Man, my third post in a row about coffee.
