Coffee Time

We are retiring the Keurig coffee maker. Joel and I love good coffee, never possible with the Keurig, convenient, yes, but never a palatable cup. I keep it clean, never use tap water, have tried many cup brands, yet the coffee always, well, sucks. I grind beans (purchased from Cme, a roaster in Ohio) and prepare coffee using three traditional methods: A Chemex blown glass pot with unbleached paper filter, hot water poured slowly over freshly ground beans; A French Press pot, hot water poured over freshly ground beans, then press filtered; Percolators, using freshly ground beans ( small electric Farberware pot or, for company, large electric ceramic Corningware pot). 

Our favorite beans from Cme are city roast Ethiopian Yergacheffe, Brazilian Cerrado and Columbian  Popayan. We order Kona Blue Sky Estate Roast beans directly from the Big Island, Hawaii, plantation for special occasions. it's too expensive for everyday use. Desperation beans (rarely, only if we run out of the good stuff), Dunkin' Donuts.

A FEW WEEKS OFF

Alas, we will not be eating out for a few weeks, perhaps longer. We've started the South Beach Diet (again) and it's best to prepare our own meals. We can have wine after the first two weeks, so we may visit a few local wineries for tastings without pairings.