A simple way to elevate the complimentary cup of coffee.
Note: In the interest of keeping up with our full schedules, I’m trying out something new on the blog: “Tiny Tips” will be a series of posts involving brief, snippet-lessons I’ve picked up from one homemaking resource or another. Rather than a comprehensive overview of a topic, each post will display one small nugget that can make a small yet positive difference in the day-to-day work of the home. Here’s to finding joy, one tidbit at a time!
We all know the joy of coming over to a friend’s house and relishing a fresh cup of coffee (or tea — that’ll be another post sometime!). It’s a small gesture of welcome and comfort. This week, I learned a tip from Cheryl Mendelson’s Home Comforts to take the complimentary cup of joe to the next level: store and grind your own beans.
Some coffee lovers might do this every day already, while others (holding my hand up) buy the cheapest coffee grounds for the daily pick-me-up. This tip need not shake up the daily routine. Rather, keeping a small store of fresh coffee grounds, just for company, is a good way to start. It’s a little extra something to make our guests feel special (without much extra work, by the way!)
Here’s a charming quote from Mendelson about why a hot beverage means so much to the homemaker:
If you cannot boil an egg or make a bed, but you can and do make a nice cup of tea or coffee on the right occasion and serve it appealingly, you have gone farther toward making a good home than many a gourmet cook or compulsive housecleaner. You are getting right to the heart of the matter.
Cheryl Mendelson, “Stimulating Beverages,” Home Comforts
To start off, simply grab a bag of beans at the supermarket and try it! If you can find a local store with freshly roasted beans, so much the better. Some stores label their bags with “roasted on” dates — within the past 2-3 weeks is ideal.
Once back home with the coffee beans, store them in a cool, dry place such as a closet pantry or cabinet. If you intend to keep them for more than a few weeks, transfer them to an airtight container (glass is best) and pop them in the freezer.
Grind the beans just before making coffee to maintain freshness. A coffee grinder (such as this one) works best, but I’ve also used a blender with good results. If using a blender, use the high setting and pause every 5-10 seconds to check consistency. (Side note: If you need more reasons to justify the purchase, a coffee grinder is also a good tool for crushing nuts, fresh herbs, or unground spices like whole cloves or cinnamon sticks).
The consistency of the grind depends on how you make your coffee. Experiment to see what you and your guests like best, but here’s a basic breakdown for getting started:
- Espresso: very fine (similar to fine white sugar or table salt)
- Vacuum pot: fine
- Drip coffeemaker (most common): medium fine to medium (similar to granulated sugar)
- Percolator: medium to medium coarse
- Melior, French press, or plunger coffeemaker: coarse (similar to granulated brown sugar)
To go the extra mile, have your coffee beans ground at the shop where you buy them, and see what consistency they give you when you ask for “coarse,” “fine,” or somewhere in between. This will provide an even clearer sense of how much to grind at home.
That’s all for now! Happy coffee-making, and happy homemaking!
Further Reading
Cheryl Mendelson, “Stimulating Beverages,” Home Comforts
