Good Coffee

In my unending effort to improve the lives of you people, I offer some wisdom concerning coffee and the making thereof. We know there are those among us who drink “instant coffee”, a darkish liquid that resembles actual coffee only in temperature and color. Others drink Folgers or Maxwell House or another canned coffee that also resembles coffee in appearance, but tastes like something that was rinsed off a soiled track shoe.

There are only 5 or 6 fundamentals to brewing a good cup of coffee. Even if they are not exactly met, the coffee will be good, if not excellent. Mastery of these fundamentals will produce an elixir that rivals the spirits of malted barley produced in the Greater Hebrides for its complexity, taste, and purity of essence.