seocrab
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- May 2, 2013
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Why is Coffee so popular?
- Thread starter oatmeal
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Sherb
Ban reason = Abuse of Mods
- Dec 26, 2010
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Lately in the mornings I've been setting aside some time to write for myself. Let me explain my process and maybe that will give you a hint as to why I enjoy coffee.
Once I'm done hitting up a few items in my morning routine, I'll grab the bean grinder and Bodum Chambord french press from their dedicated cabinet in the kitchen above the oven. At the same time, I'll have my Echo in the kitchen walk me through the latest news.
Then, I'll grab the latest whole coffee beans I'm using at that time. For the past few weeks it has been Coffee Hound from Bar Harbor, Maine. Before that it was from a small roastery in downtown Seattle. I like to grab a bag of locally-roasted beans when I travel.
I'll measure out the necessary beans for two cups of coffee, then pop them into the grinder and let them go at the ideal setting for french press. In the meantime, I run some hot water into the french press, and start heating up two cups worth of additional water. Once everything is set, the water used to heat the french press glass is dumped, the grounds are poured in, and the filtered and heated water is poured in on top of the grounds.
A couple stirs with a wooden spoon and I put the lid on but leave the plunger up. The wonderful smell of extremely fresh coffee begins to permeate the kitchen and dining areas.
At this point, the news is over, and I start up a lo-fi hip hop beats channel for optimal working. I then flip on my electric fireplace in the living room nearby (but don't turn on the heat... this is Florida), and in the Echo Dot in the dining room, I will start up thunderstorm and rain sounds, unless it is already raining.
With the ambience set, I'll grab my milk frother and mix one tablespoon of heavy cream, one tablespoon of melted grass-fed butter (bulletproof, yo), one tablespoon of sugar-free salted caramel syrup, and two packets of Splenda. Gotta go fast or the butter will start to solidify again. This froth is poured into my favorite mug.
The coffee is done. The whole house is full of a fresh coffee smell, and it sounds like a quiet coffee shop on a rainy day. I plunge down the french press and pour a cup into the mug with the rest of the concoction, and froth it one more time. The rest of the fresh coffee goes into a Yeti for later, and the french press is given a good rinse (before I go to work, it gets a more thorough clean).
I'll give the dogs a couple bully sticks to occupy them for a half hour or so, sit down, and start writing. And that is why I enjoy coffee.
Once I'm done hitting up a few items in my morning routine, I'll grab the bean grinder and Bodum Chambord french press from their dedicated cabinet in the kitchen above the oven. At the same time, I'll have my Echo in the kitchen walk me through the latest news.
Then, I'll grab the latest whole coffee beans I'm using at that time. For the past few weeks it has been Coffee Hound from Bar Harbor, Maine. Before that it was from a small roastery in downtown Seattle. I like to grab a bag of locally-roasted beans when I travel.
I'll measure out the necessary beans for two cups of coffee, then pop them into the grinder and let them go at the ideal setting for french press. In the meantime, I run some hot water into the french press, and start heating up two cups worth of additional water. Once everything is set, the water used to heat the french press glass is dumped, the grounds are poured in, and the filtered and heated water is poured in on top of the grounds.
A couple stirs with a wooden spoon and I put the lid on but leave the plunger up. The wonderful smell of extremely fresh coffee begins to permeate the kitchen and dining areas.
At this point, the news is over, and I start up a lo-fi hip hop beats channel for optimal working. I then flip on my electric fireplace in the living room nearby (but don't turn on the heat... this is Florida), and in the Echo Dot in the dining room, I will start up thunderstorm and rain sounds, unless it is already raining.
With the ambience set, I'll grab my milk frother and mix one tablespoon of heavy cream, one tablespoon of melted grass-fed butter (bulletproof, yo), one tablespoon of sugar-free salted caramel syrup, and two packets of Splenda. Gotta go fast or the butter will start to solidify again. This froth is poured into my favorite mug.
The coffee is done. The whole house is full of a fresh coffee smell, and it sounds like a quiet coffee shop on a rainy day. I plunge down the french press and pour a cup into the mug with the rest of the concoction, and froth it one more time. The rest of the fresh coffee goes into a Yeti for later, and the french press is given a good rinse (before I go to work, it gets a more thorough clean).
I'll give the dogs a couple bully sticks to occupy them for a half hour or so, sit down, and start writing. And that is why I enjoy coffee.
Something that hasnt really been explored here is the bitterness as a primary function. Bitterness is typically associated with something you shouldn't ingest but there are plenty of things we eat as a species that are bitter. Asian culture is much more accepting of bitterness and the west seems to struggle in telling astringency from bitterness but coffee is something we all appreciate. Maybe that innate sense of "this is danger" from bitterness is being used to jump start our mental faculties in an attempt to stop us from ingesting it. That may also explain why so many people will drink workplace coffee when it is always disgusting. They realize it is working and they continue to drink it. The pungency may just wake us up. I love pickled ginger particularly cause it sets every nerve in my body on red alert when it hits my tongue. Its like being more alive, more human.
I think the next big thing will be something like kombucha. It shares the kick in the pants of coffee while still way better when cold (personal opinion) if paired with lemon or ginger it is a great non caffeinated wake up. Once we really absorb the fact that we need to be nicer to our hearts kombucha might be the next best thing.