Something strange is going on. It’s late October. The trees are confused. Why are their hues of red, orange, green and yellow speckled with white dots?
Could it be… snow?!
I have no idea what is going on, but I don’t like it one bit. SNOW IN OCTOBER?!
It’s 35 degrees F outside. I’m not sure how the snow is sticking, but it is. That means, sans heating, our house is roughly 56 degrees F. You know its bad when I take out the socks. I hate socks.
Given that I can’t quite wear gloves and be completely functional, I decided to make some coffee.
Awhile back, Peet’s Coffee sent me two bags of coffee through Foodbuzz’s Tastemakers program. I decided to crack out the Café Domingo, named after Peet’s third café on Domingo Avenue in Berkeley, California (opened in 1980). Peet’s describes the coffee as “a smooth and balanced medium roast with hints of toffee sweetness and a clean, crisp finish.” I concur.
What I love about this coffee is that it’s quite strong, so it makes for a great weekday drink. But on lazy Saturdays like today, it’s good to sit back with a cup of these and top if off with some homemade whipped cream.
From personal experience, the drip brew naturally times the drip in such a way that it takes around 6 minutes. The water temperature should be around 200 degrees F. I mean, most of us don’t really measure the temperature of the water, so what I do is let the water sit for a bit under 10 minutes after it boils before pouring it into the drip.
And by taste, the drip brew method produces a much better cup of coffee than you conventional $20 coffee maker from Target. It’s also cheaper (paper filters + funnel). Booya.
For the whipping, you can change it up by adding cinnamon instead of chocolate or even espresso powder. Check this link for some more flavors.