Archive for Wednesday, March 12, 2003

Jayni brews up the ‘perfect cup’ of joe

March 12, 2003


Join "Jayni's Kitchen" this week for "Brewing the Perfect Cup With Mark Zwahl."

Host Jayni Carey and Mark Zwahl, owner and master roaster of Z's Divine Espresso, will prepare some coffee specialties, including the recipe below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

The Perfect (press pot) Cup


For a 32-ounce press pot of coffee, you'll need the following:
8 to 10 tablespoons (1/2 to 5/8 cup) fresh roasted coffee beans
32 ounces filtered water
spoon or spatula for stirring

Heat a pot of filtered water while measuring and grinding the coffee. Measure the beans before grinding and place them in the grinder. (Bean volume and ground volume are essentially the same.) Grind the beans to a medium grind, similar to a commercial "drip" grind. If using a blade-style grinder, try for a uniform particle size by pulsing repeatedly versus just turning it on for awhile.

Remove the plunger from the press pot, and add the ground coffee.

When the water is just below boiling (or turn off the heat and wait a few seconds if it is boiling), pour it into the press pot, about half way up. The fresh coffee will de-gas rapidly and foam when the hot water touches it, so stir the mixture so the water and grounds mix well.

Add the remaining water. Put the plunger and cap back on the press pot to keep in the heat, but do not "press" yet.

Let the coffee and water steep for 3 minutes, counting from the moment the water was added.

Then, slowly press the plunger down.

Serve immediately, or pour any remaining coffee into a thermal carafe.

If left in the pot, the coffee will continue to brew. Drink as you like, but watch for the sediment in the bottom. Makes 3 mugs of coffee.

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