Next Tuesday at Coffee Talk, we’re finally talking about one of my very favorite subjects – Coffee!
No, really! So come see us at 10 am in the Taste Kitchen to hear about some great tips, techniques and flavors for making a better cup of joe.
I like to keep the element of surprise in our weekly coffee klatches, so I don’t want to spill exactly what we’ll be discussing. But, here are a couple of my very favorite coffee-related goodies, to keep you going until Tuesday:
Chemex coffeemakers: One of the easiest ways to make coffee ever, and one of the most beautiful. Developed by a chemist more than 70 years ago, the Chemex system is just a glass carafe with a specially designed filter. You pour hot water in, let it filter through the coffee grounds, and end up with coffee that is vibrant, smooth, fragrant and doesn’t have any bitterness, sediment or “off” flavor. The wooden strip around the middle serves as a heat-resistant handle so you can pour it safely. And, it t is pretty enough that you can serve from it, right at the table. (In fact, it’s considered such a work of art, it is in the permanent collection of the Museum of Modern Art, New York.) We have both the smaller and larger Chemex systems, and the filters, in the housewares section next to our coffee bar.
Buna Bean Coffee: Also new at FRESH are these gourmet beans, hand-roasted right down the road in Ennis, Texas. Company founders Jess & Brenda Haupt started roasting their own coffee beans in their garage, shared them with friends and family members, and launched their own company when everyone clamored for more. The Haupts source their coffee from the best coffee-growing regions all over the world, including Panama, Guatemala, Ethiopia, and Indonesia. Then, they roast them in small batches, to ensure freshness and flavor. Many of their coffees are single-country origin, so you can really taste the notes of each variety – like Colombian Supremo, a balanced, full-bodied coffee, or Mexican Altura, described as bright, sweet and nicely acidic.