I tend to get fascinated with different ideas, foods, activities, people and then my situation changes and they fall by the wayside until the next new thing comes along.  But coffee has been a constant companion as long as I can remember. I love the smell and the taste, not to mention the warm liquid to help clear my morning head and give me a few minutes of peace before the day begins.

My dad drank coffee every morning and it was a staple in the office where I hung out after school in the family business. My mom never liked coffee and didn’t really know how to make it, so I would pick up the task when we had company, enjoying the deep aroma and process to make it correctly.  I learned early drink it black as my Great Grandma Vera espoused it wasn’t worth drinking if you put milk or sugar in it.  I looked up to her as the matriarch of the family and the business, so there was really no other way to do it once her opinion was known. I do stray a little with a plain latte or a cuban coffee here and there but leave the flavored stuff to the amateurs.

Through college I grew to love the culture of coffee. Sitting at a cafe enjoying a warm beverage, nice music, art on the walls and always a fascinating cast of characters coming in and out.  It was the perfect place to lose yourself in a book, study, or daydream, pretending to study.  In my early professional years, a warm mug in my hand was like a security blanket to get me through meetings and learn how to do things that weren’t always natural or comfortable as a new professional.  When I was thinking about having a baby, I was much more worried about giving up my coffee habit than alcohol.  

Over the years, I started using whole beans with a coffee maker that would grind then make the coffee at the appointed time each morning.  I also drank a lot of Casey’s coffee as I ran from school drop off to work appointment to event.  I was definitely quantity over quality and as I got older, I worried a little about my caffeine intake.

After meeting Brian Gumm, the owner of Ross Street Roasting in Tama, Iowa I really started to appreciate where beans came from and how they are roasted.  Historically, I liked dark roasts but Brian challenged me to try the lighter roasts of beans he was sourcing from handpicked farms.  While it was a change to appreciate the subtle flavors, I grew to love the single origins and light blends he was offering over the burned beans I was used to.  Not to mention, it’s great to know where your coffee is coming from and how it’s treated along the way. I felt like I was on the path to a better way.

My coffee high point came on a trip to Pittsburgh a few years ago, staying in a tiny house with only a Keurig and stale pods, I challenged myself to do better.  I bought myself a Chemex and some filters at a kitchen store as I had always admired the aesthetic.  I drug my son to a local coffee shop and had them grind the beans to the right texture so I was ready for mornings the rest of the trip.  The first couple of tries with the Chemex were awkward with marginal results. But I found if I slowed down and followed the steps, I was rewarded with the purest cup of coffee I’d experienced.  Plus it’s much nicer looking on my counter than a regular electric coffee maker.

I still turn on the automatic when I know I will need the nudge of hot coffee waiting for me in the morning but most days I take the slow route. I have even found that I can take my Chemex and a jet boil burner when we tent camp to ensure the perfect start to cool camp mornings. Life is too short to not have my favorite simple luxury, no matter the situation.

Here’s my preferred coffee ritual:

• Buy quality beans from a quality roaster
• Take care to fold the filter just right-a little meditative origami to start the day never hurts
• Make sure the grind of the coffee is correct so the hot water doesn’t run through too fast or get stuck if it’s too fine.
• Heat the water to the perfect temperature, just below boiling for best flavor extraction
• Use filtered water to avoid off flavors or scaling
• Measure the grounds, one teaspoon per cup. I use a little wooden teaspoon a friend made
• Pour enough water in a circular motion to cover the grounds for 30 seconds so they bloom and let off the initial carbon dioxide. Stretch while you are waiting.
• Pour slowly and in a circular motion to let the water continue to run through and extract all the goodness
• Pour into a mug worthy of this masterpiece.  (My favorite mug is from one of my favorite coffee shops, Fuel, in Mt. Vernon, IA but a lot of days we use mugs from the Starbucks Been There Series which remind me of fun travels and friends in far off places)
• Savor in a quiet spot before the crazy starts, preferably as you watch the sun rise and write in your journal

Sometimes when the bustle of life is too much or the din is too loud, I think about my new coffee making process and the mindful way I try to start the day.  It sets the tone and gives you lessons that work for whatever you endeavor:  Take your time, use quality inputs, follow the process, savor the outcome.

When I am not at home, I search out great coffee shops and for me that means great coffee but usually a wonderful artistic vibe as well. Check out my list!