Speaker: About an hour or so ago Lenny also known as wireless pack in the chat room asked me about what I did at home in terms of coffee. Lenny is there a reason you asked this?
Speaker: Yeah, it is actually getting a tad expensive driving up to Starbucks every day or so to buy my coffee so --
Speaker: That is your problem, you run to Starbucks. Starbucks is to good coffee as McDonalds is to good hamburgers, I mean there is –- forget about it, so what I told Lenny --
Speaker: We don’t have Peet’s or any --
Speaker: Well, but you could order Peet’s online and this is not a commercial for them as much as I am using Peet’s because I love Peet’s, I am very passionate about their brand. So what I am doing here is I am walking through the -- you will understand I am going back and forth in just a second, I have got Peet’s coffee and I am making it in a French press this is the best coffee you will ever make at home and probably the cheapest too, French presses are very cheap and right now I am checking the temperature on my water, it is not quite at a boil. I typically heat my water in a Cuisinart. This is a tea pot, but it actually sits on top of an electric plate heat up that way. You never bring your water to a boil. The best temperature for coffee and water is right around 203, 204. Some people go up and down by a couple of degrees, but that is what I discovered gives the best flavor. Of course this is Major Dickanson's blend from Peets, one of the best blenders that you can make at home, this is at least as part as Peet is concerned. But again this coffee was specifically ground for a French Press. So it is a little more coarse. I have got I don’t know if you see how big this is. I could not tell you big this particular French Press is, but it makes about approximately five or six cups. I mean regular cups, of course I drink more than that, but I have got it measured up to about an inch and the rest will be filled with water. And how I measure the temperature of the water, I just have this like thermometer, it sits inside, of course now it is going to cool down because that is sitting in the air. But it becomes cool with the touch after you take it out of the hot water. Another important thing to keep in mind is that the original temperature of the water needs to be colder, you don’t want it ice cold necessarily, but cold water you start out with and then bring it to 200 degrees after that point Fahrenheit of course. If you guys work in such a greater Kelvin, talking Fahrenheit here rather the US, you don’t want to burn your coffee, definitely not. So then you pour it in about half way and what I like to do at that point is take a wooden chopstick or something like that stir it around a bit and then fill it up the rest of the way, I do use cold filtered water by the way --
Speaker: Oh! I could smell it all the way over here
Speaker: I tell you it is good stuff and then wash that, put the lid on it, to set it right on top of it, then set the timer, the timer for 3 minutes. So three minutes later I will then plunge this top down, it is actually squeezing the oils out of the grounds and up into the burn and the pour into is what I like using. I like to put them in paper cups. I find -- some people like the taste of coffee when it comes out of the paper cup, I happen to be one of them and then you will also know that I drink my coffee with heavy cream. I think that if you use half and half or non dairy cream or milk you don’t get the same flavor out of the coffee.
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