Judge Wapner said:
It looks like I would have to build one.
<TABLE cellSpacing=0 cellPadding=0 border=0><TBODY><TR><TD bgColor=#41667b colSpan=3><TABLE cellSpacing=0 cellPadding=5 width=242 border=0><TBODY><TR><TD>[FONT=Arial, Verdana]Costa Rica Newsletter[/FONT]</TD></TR></TBODY></TABLE></TD><TD width=1 bgColor=#434343></TD></TR><TR height=1><TD width=1 bgColor=#434343 height=1></TD><TD bgColor=black colSpan=3 height=1></TD><TD width=1 bgColor=#434343 height=1></TD></TR><TR><TD width=1 bgColor=#434343></TD><TD colSpan=3>
<TABLE cellSpacing=0 cellPadding=5 width=526 border=0><TBODY><TR><TD class=linkcolor1><TABLE cellSpacing=0 cellPadding=0 width=515 border=0><TBODY><TR><TD>In this Issue: September 2006
How to make a great cup of coffee
In 1970 when I first went to Costa Rica every home, restaurant and office kitchen in the country was equipped with a coffee making device called a Chorreador de café. It consisted of an unvarnished wooden frame about 12 inches high, with a round hole at the top, inside which a wire rimmed cloth filter or strainer was placed. Fine ground coffee was placed in the filter and boiling water was poured in filtering down to the coffeepot below. This humble device is fast losing ground to modern percolators, coffee pots, and Mr. Coffee machines. The reason usually given is that the new devices are said to be faster and more convenient. In many homes the Chorreador de café lives on. Why? The coffee simply tastes better.
This is what you need:
BOILING WATER
Coffee making is an art where every step should be followed closely. Some advice given below may seem superfluous but should be rigorously adhered to.
The coffee
I am very biased about my coffee selection and at our house we use Bill Beard’s Choice. This is coffee that I have personally selected as my favorite and it is ground to our specifications. It is the same coffee we use for hand-outs at our seminars and dive & adventure shows such as DEMA and Beneath The sea.
A friend of ours, a fellow dive instructor, has been importing our coffee for himself, friends and family and we are now making it available to anyone that would like to give it a try. Nadine and I have always known that drinking other coffee makes us jittery but BB’s Choice does not.
Our coffee is grown in the rich volcanic soil at 5000 feet in Costa Rica's famed Tarrazu region where conditions are perfect
The results are an exceptional, well-fruited, creamy and refined coffee with a very clean acidity.
To order Bill Beard’s Choice Coffee, Go To: greatproductsinc.com
Preparation
Bring the water to a boil. The water should be fresh tap water and not reheated from water left in the coffeepot.
Place two tablespoons of fine ground coffee into the filter, then mount the filter on the wooden stand. Two tablespoons of coffee produce four cups of coffee.
Place a glass or stainless steel receptor under the filter and begin to slowly pour the boiling water into the filter. You may have to stop occasionally so that the level of water drops. Continue pouring as needed until you have the four cups. Do not introduce metal spoons into the filter to agitate the mixture.
In the future you can experiment by adding a touch of cinnamon or vanilla or chocolate or cloves to the mixture.
I am not a purist. I like my coffee with milk and a big secret is in using hot milk and mixing the coffee and milk to taste. I like mine about 60% coffee, 40% hot milk and sweet.
You must always use a perfectly dry filter.
If you prepare coffee two or more times a day, you will probably need two filters. The reason for this is that if you use only one, it is likely that it will not be totally dry the next time you brew coffee. By using alternating filters you will always have a dry one on hand. Filters are best dried in the sunlight.
Washing the filter
For daily use you should carefully rinse the filters in running tap water to remove all residue. It is natural that it will stain. You should not worry about this as it is normal. You should wash the filter weekly. Never wash the filter in soap or detergent, wash it only with salt to remove the accumulated grease. This can be done by generously salting the damp bag and vigorously rubbing it. Afterwards you should thoroughly rinse the filter to remove all traces of salt.
If you are in a hurry, go ahead use your Mr. Coffee maker, It works fine and you will have a delicious cup of coffee but if you are a purist and want a REAL cup of coffee, you are going to have to put some effort into preparation. I hope that this article inspires those Costa Ricans who have forgotten this charming way of brewing coffee
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</TD></TR></TBODY></TABLE>How to make a great cup of coffee
In 1970 when I first went to Costa Rica every home, restaurant and office kitchen in the country was equipped with a coffee making device called a Chorreador de café. It consisted of an unvarnished wooden frame about 12 inches high, with a round hole at the top, inside which a wire rimmed cloth filter or strainer was placed. Fine ground coffee was placed in the filter and boiling water was poured in filtering down to the coffeepot below. This humble device is fast losing ground to modern percolators, coffee pots, and Mr. Coffee machines. The reason usually given is that the new devices are said to be faster and more convenient. In many homes the Chorreador de café lives on. Why? The coffee simply tastes better.
This is what you need:
BOILING WATER
Coffee making is an art where every step should be followed closely. Some advice given below may seem superfluous but should be rigorously adhered to.
The coffee
I am very biased about my coffee selection and at our house we use Bill Beard’s Choice. This is coffee that I have personally selected as my favorite and it is ground to our specifications. It is the same coffee we use for hand-outs at our seminars and dive & adventure shows such as DEMA and Beneath The sea.
A friend of ours, a fellow dive instructor, has been importing our coffee for himself, friends and family and we are now making it available to anyone that would like to give it a try. Nadine and I have always known that drinking other coffee makes us jittery but BB’s Choice does not.
Our coffee is grown in the rich volcanic soil at 5000 feet in Costa Rica's famed Tarrazu region where conditions are perfect
The results are an exceptional, well-fruited, creamy and refined coffee with a very clean acidity.
To order Bill Beard’s Choice Coffee, Go To: greatproductsinc.com
Preparation
Bring the water to a boil. The water should be fresh tap water and not reheated from water left in the coffeepot.
Place two tablespoons of fine ground coffee into the filter, then mount the filter on the wooden stand. Two tablespoons of coffee produce four cups of coffee.
Place a glass or stainless steel receptor under the filter and begin to slowly pour the boiling water into the filter. You may have to stop occasionally so that the level of water drops. Continue pouring as needed until you have the four cups. Do not introduce metal spoons into the filter to agitate the mixture.
In the future you can experiment by adding a touch of cinnamon or vanilla or chocolate or cloves to the mixture.
I am not a purist. I like my coffee with milk and a big secret is in using hot milk and mixing the coffee and milk to taste. I like mine about 60% coffee, 40% hot milk and sweet.
You must always use a perfectly dry filter.
If you prepare coffee two or more times a day, you will probably need two filters. The reason for this is that if you use only one, it is likely that it will not be totally dry the next time you brew coffee. By using alternating filters you will always have a dry one on hand. Filters are best dried in the sunlight.
Washing the filter
For daily use you should carefully rinse the filters in running tap water to remove all residue. It is natural that it will stain. You should not worry about this as it is normal. You should wash the filter weekly. Never wash the filter in soap or detergent, wash it only with salt to remove the accumulated grease. This can be done by generously salting the damp bag and vigorously rubbing it. Afterwards you should thoroughly rinse the filter to remove all traces of salt.
If you are in a hurry, go ahead use your Mr. Coffee maker, It works fine and you will have a delicious cup of coffee but if you are a purist and want a REAL cup of coffee, you are going to have to put some effort into preparation. I hope that this article inspires those Costa Ricans who have forgotten this charming way of brewing coffee
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ucking:
