This morning the temperature outside was in single digits; saw it at 5 or 6 degrees when I checked the thermometer outside. Inside was holding in the mid-50s. Lit the stove, made breakfast, and had some early coffee to warm up before beating computer software into submission.
Dark, bold coffee beans. My favorite. Currently finishing a bag of Italian Roast. Here's how I make it in my French press:
- Heat 12 oz or so of water.
- Grind 2 tablespoons of whole beans.
- Pour hot water over the ground beans.
- Stir to distribute the grounds through the water, then cover for at least 3 minutes.
- While waiting, put 1/2 tablespoon of 100% cocoa in a 16 oz mug.
- Add 2 packs of sweetener to the mug.
- Add cinnamon to the mug.
- When the 3 minutes is up, heat 1 to 2 oz of half-and-half in an 8 oz glass.
- Froth the half-and-half.
- Slowly push the grounds down in the French press.
- Pour the coffee into the mug.
- Stir the coffee and powders in the mug thoroughly.
- Pour the frothed half-and-half into the mug.
Best coffee ever.
Without sweetener the cocoa will be somewhat bitter. I use either Splenda or Stevia. For best Primal full-fat goodness use heavy whipping cream, but half-and-half agrees with me more. Don't need to froth it -- just pour and stir it in -- but frothing is nice as a cover that keeps the coffee hot longer.