"Breakfast of champions" as Kurt Vonnegut (never read that book just to be clear) and that cereal commercial went...I can do a "heavy" breakfast like that once a week or so, I tend to prefer muesli or some other cereal or bread and jam, and always fruit.
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I cannot recall when I last ate cereal - it was certainly decades ago, and I never much cared for it - I have lived and worked abroad for years on end, places where cereal simply does not exist - so, my preferences are distinctly savoury at breakfast.
Now, eggs at breakfast (in addition to the aforementioned) I will never refuse, but - unless I have the time to prepare them - they are strictly a week-end luxury.
At times, I will forego the cheese (or cold meats, but usually cheese) at breakfast, substituting bitter homemade marmalade, or serious Italian or homemade jam (or preserve) with an insane high fruit content, instead, to serve on the toasted French bread.
Sipping a freshly made mug of Ethiopian coffee. Divine. And much needed.
I was persuaded to try - that is, to purchase - some Burundian coffee today, by one of the coffee shops (in a 17th century building) that knows of my love for Ethiopian coffee. Similar adjectives were lovingly invoked "bright, fruity, clean" along with a passionate recommendation.
What can I say? I bought some.
Tasting notes to follow tomorrow.
What can I say? I bought some.
Tasting notes to follow tomorrow.
I wasn't even aware Burundi had a thriving coffee industry. On to point, Kenyan, French pressed. My dally with Yirgacheffe was pleasant by all accounts, but I missed my dear, old friend.
I knew it existed, but Rwandan coffee is a bit better known.
However, personally, I find Rwandan coffee less like Kenyan (or Ethiopian); I was assured today that the Burundian coffee I have just purchased will not disappoint, as the notes I so love in Ethiopian are present here, they just present themselves a little differently.
Having worked in Burundi, I found the coffee acceptable.
Well, I think some Burundian coffee might be made shortly.
The coffee from Burundi (from a highly regarded, small, local producer) is most interesting.
As promised, it does have the clear, clean, bright notes that are characteristic of Ethiopian coffee, but it also has a surprising depth of flavour, with 'fruit' (in fact, I would say, berry like, or black currant fruit) making an appearance. Very lovely.
As promised, it does have the clear, clean, bright notes that are characteristic of Ethiopian coffee, but it also has a surprising depth of flavour, with 'fruit' (in fact, I would say, berry like, or black currant fruit) making an appearance. Very lovely.
My second mug of coffee of the day is also from Burundi - and is also quite lovely.
Enjoyed a nice mug of coffee from Burundi - clean, bright - and fruity - notes predominant - this morning.
enjoyed a double shot of Sumatra to open my eyes this morning. It barely did it. I think I am going to add Red Bull next time.
Today I treated myself to a blend of two types of (Ethiopian) coffee from Yirgacheffe. Can't wait to try it, as I love coffees from Yirgacheffe.
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And - while I bought the Yirgacheffe blend to take home with me, at their recommendation I had what they called a "flat white' made with Guatemalan coffee. Delicious and beautifully made. It was explained to me that the milk was served at 50 degrees (C).
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I have a bag of Guatemalan beans waiting for me back home.
I was surprised at how good this - the Guatemalan coffee I had today - was. But it was perfectly made and served.
I have the ceramic one, and the copper one. (And a plastic one for travelling, and an exquisitely beautiful Japanese wooden one, bought because I liked the look of it).
Anyway, both the copper one and the standard ceramic one are excellent.
I like this one. Size 01, 02. Is that one cup/two cup?
Hario VDC-02R 1-Piece Ceramic Coffee Dripper, Red https://www.amazon.co.uk/dp/B002S01CKW/ref=cm_sw_r_cp_api_47z1ybE12677K
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Well, overall I suspect a ceramic (or Pyrex) dripper's main differentiating characteristic from the copper one would be that the former material has a higher specific heat. So if you don't preheat it properly you may find the beginning of your cup brewed under temperature. Although I don't think this is a major worry, as you should be pre-heating your vessel and presoaking your filter which also serves to preheat the dripper.
Aesthetically, the copper one is quite a bit more handsome.
I don't use the Hario drippers for a vessel; I use them when I wish to prepare mugs - usually, one , or two - occasionally, three - mugs of coffee (otherwise, I will use the French press).
But, I always preheat the (le Creuset) mugs, and the drippers, before making the coffee.
My copper dripper is Japanese, - and a slightly different shape - rather than an actual Hario dripper, and takes different filters. Thus, the process of pouring - and preparing - the coffee tends to take a little longer when using it.
However, I use copper quite a bit - and not just for coffee. I have a set of Le Mauviel pots, pans, and casseroles, - copper lined with stainless steel - and they cook superbly. Personally, I'm a huge fan of copper, and I love the ceramic Hario dripper - it is painless to use, - but, as @mobilehaathi suggests you do need to preheat it (and preheat the vessel and/or mugs).
[doublepost=1490396465][/doublepost]And, @Dave Meadows - the other thing about Hario drippers - it is the fastest way of preparing an idiot-proof (but tasty) cup of coffee. The French Press (especially when I am grinding the beans by hand) takes a lot longer - heating the FP, the mugs, grinding coffee, then letting it steep - etc.
I will rarely have a pot of French Press coffee prepared in under 20 minutes, which is why it tends to be reserved for pottering about at week-ends, or when I have 1) guests & 2) lots of time.
On the other hand, the Hario dripper is far faster, and - I have found if I have one guest, and need to make a good coffee - fast - the Hario method is what I will use. Two mugs, two drippers (that was one of the reasons that I bought a few); sometimes, in my kitchen, you may even lay eyes on three mugs - with a dripper perched on top of each one of them, busily preparing coffee.
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I've been saying it for a year plus, Sceptical. There are SA coffees from certain farms that are out of this world, and "cheap," to boot. Anyway, very busy day. I got up early this morning to do some work from home. Had a quick breakfast and then went back to work. Finished around 2 PM and then spent the last four hours going through the garden and pruning dead ends and crossed branches. Sharpened a few tools and found a lopper I though I'd lost or let someone borrow and couldn't remember who. Also, picked some fruits with the kids, though more like giving them the fruit to toss into the basket. Thanks to the rain and changes in soil conditions, I'm expecting large yields. Much preserving will be done.
Coffee later after dinner. Watch a film and then I'll go to my office with a big pot or two of coffee and actually start Foyle's War. It's amazing how I've been saying that for months and tonight may finally be the night that nothing crops up and I have the luxury of watching the damn show.
Coffee later after dinner. Watch a film and then I'll go to my office with a big pot or two of coffee and actually start Foyle's War. It's amazing how I've been saying that for months and tonight may finally be the night that nothing crops up and I have the luxury of watching the damn show.
Foyle's War? Whimper. Have I ever said how much I love that series? Great scripts, stories (all of them based on real events), attention to period detail, acting, cast........
Now, of course, it is re-runs, but when it was initially broadcast, it was one of the Very Few programmes that family, friends and kith and kin knew better than to even think of trying to contact me during the period of time it was on air.
Settle down with a nice a nice glass (or two) of beer or wine, shut out the world, and lose yourself in a superb series.
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@Dave Meadows - just noticed your link - do you actually like the colour red?
I do like red - I once had a beautiful (100%) cashmere & wool red jacket, very dashing with black tops and black trousers, and black turtlenecks - but, for coffee, I prefer stuff to be sober and classic in appearance.
That means I would never buy a red Hario dripper - my ceramic ones (I don't have the glass ones, - not a fan of glassware for coffee, just not my preference, I know some love it) - are white in colour and they look great and work well.
Now, if you want a touch of alert liveliness in your kitchen, then, by all means, choose the red.
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Sipping a lovely mug of Burundian coffee.......
Meanwhile, the Yirgacheffe will have to wait its turn.
Meanwhile, the Yirgacheffe will have to wait its turn.
