Brewing Coffee Manually

Better coffee. One cup at a time.

Tag: coffee (Page 7 of 10)

Pour over coffee maker vs. drip

Manual Brewing Challenge- Pour Over Coffee Maker Vs. Drip

March 16, 2015 / / 1 Comment

Ok I’ll admit it. I have a coffee blog titled “Brewing Coffee Manually” and I use my automatic drip coffeemaker at least three times a week. The other day when I was driving to work and sipping on my automatic brew, a thought occurred to me. I have never actually directly compared a pour over coffee maker vs. drip coffee maker scenario.

I generally have a cup of coffee 2-3 times a day so granted that is a smaller percentage of my actual coffee consumed (less than 20%) but I wanted to get it off my chest. Sometimes I take the easy road and use the automatic coffeemaker.

I generally use my coffeemaker when I have early morning shifts (we are talking before some McDonald’s are even open earliness). The automatic timer function ensures that I can get up at the last possible moment and everything that I do is essential to me getting to work on time (of course you will notice this means I pre-grind my coffee the night before… strike 2?).

Why not see exactly what I am actually missing out on?

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Kalitta wave and pennies

The Brewing Coffee Manually Blog’s Guide to Blowing Your Tax Refund

March 10, 2015 / / 0 Comments

March is in full swing which means our strip malls are once again inhabited by college kids dressed up as the Statue of Liberty twirling eye-catching signs, H and R Blocks are springing up in abandon office spaces everywhere, and Turbo Tax is prominently on display at the entrance of every store. In case you have neglected to notice or have somehow forgotten, tax day is fast approaching. For millions of Americans, this means an influx of cash in the form of The Tax Refund.

There will, of course, be all sorts of articles being published in the next month or so talking about why you shouldn’t want a tax refund and what you should do with your money if you are “tragically” going to be receiving one. I’m all for it. Read those articles (with a manually brewed cup of coffee of course) and ponder the deep intricacies of your personal finances.

If after several brooding sessions and several cups of coffee, you decide to throw all that good advice out the window and blow it. Why not spend at least a little bit on coffee?

Here is it is: The Brewing Coffee Manually Blog’s official guide to blowing your tax refund on coffee

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What is Chicory?

What is Chicory Coffee?- Some History and Brewing Experiments

February 22, 2015 / / 6 Comments

What is Chicory and why is it mixed in coffee?

Coffee culture has a long history with coffee alternatives and additives. It seems that nearly since it’s discovery, people have been trying to replace, alter and enhance it. In Mark Pendergrast’s book Uncommon Grounds, he names more than 65 things that have been used for coffee additives. Some of my favorites are brewery waste, burnt rags, and dog biscuits.

“The list of coffee adulterants indeed is amazing: almonds, arrowhead, asparagus seeds and stalks, baked horse liver, barberries, barley, beechmast, beetroot, box seeds, bracken, bran, bread crusts, brewery waste, brick dust, burnt rags, burrs, carob beans, carrot, chickpeas, chicory, chrysanthemum seeds, coal ashes, cocoa shells, comfrey roots, cranberries, currants, dahlia tubers…” (Uncommon Grounds, 60) You get the picture.

Of all the things that have been added to coffee over the years, chicory, a blue flowered plant native to Europe, is probably the most familiar and successful. The leaves of the plant are sometimes use as salad greens. The chicory root is roasted, ground and used to produce a bitter “coffee substitute.” It is probably most well known in New Orleans style coffee which can be up to 40 percent chicory.

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