Ankitha Gadag is a Fan of great coffee and the brewing methods that help bring out the flavors of the best coffee beans. Hey, if you’re going to invest in well sourced, great roasted coffee… why not perfect the brewing methods as well?!? Previously I posted about the drip method (How to brew the perfect cup of coffee (using coconut!)), today, I am sharing this link which is perfecting the french press method. Check it out guys!
Absolutely no greater foodie pleasure for me is a cup of perfectly brewed French-Pressed coffee from quality beans that are fresh and expertly roasted (local, didn’t sit on the grocer’s…
Source: Fresh Roasted Coffee Returns To Key West
Easy step by step method to brew your own pour over coffee with an added touch – sweetened shredded coconut!
Mornings aren’t mornings without my ritualistic cup of coffee. Problem is, I am a perfectionist and if my coffee isn’t absolutely perfect, I will justify splurging at the nearby hipster coffee-shop (there are PLENTY of those in Austin). A meager $5 cup of coffee a day quickly turns into a $35/ week habit and pretty soon I might as well have invested in part ownership of the hipster coffee-shop…
That is why I have invested in a manual pour over coffee drip. The one I have is called a Clever, and it is excellent. You can pretty much find a similar version at your local grocery store/ coffee-shop. I highly recommend that you also grind your own coffee beans as well, that way you can control the grain size (fine or course). Finer grains tend to be more bitter, while coarser grain tends to lack the robust flavor – clearly, it’s an art of balance. Either way, it isn’t a requirement.
My coffee tends to have another element in it which adds a touch of sweetness, body and balances out the palette. Sweetened coconut flakes gets mixed into the coffee grinds and trust me when I say this magic. You really have to taste it to believe it.
Alright, on to the recipe.
You will need:
-grinder (optional – but highly recommended)
-pour over coffee-maker
-6-8 oz hot water (212 degrees F)
-3 tbsp coffee beans ( I love the Ethiopian roast!)
-2 tbsp coconut flakes (Optional – but highly recommended)
- Start by rinsing out your paper filter. This removes the paper taste and allows for the flavor of the coffee bean to penetrate.
- Cover your drip with the coffee filter. Add your ground coffee into the cup
- Add in the coconut flakes
- Add your boiling water. While you are adding the water you want to pour slowly and in a circular fashion to allow the grinds time to aerate. Then,cover with a lid. Wait about 1.5 minutes, remove the cover, and stir to mix the grinds with the coconut flakes. Recover for an additional 3 minutes.
- When the infusion time is up, stir one last time and place the dripper directly on top of your coffee mug.
That’s it, hopefully you are now on a path of financial savings from making your own perfectly brewed cup of coffee at home!
How to make quick easy scrambled eggs with veggies and cheese
Despite the title, eggs are an all day food. Breakfast eggs, Lunch eggs, and Dinner eggs – this is the typical diet of my vegetarian friends. Eggs come in so many different forms as well – scrambled eggs, eggs benedict, eggs over easy, fried eggs, omelette… the possibilities are endless. This particular recipe will hopefully inspire your creativity with eggs and help you incorporate a lot of great veggies into your diet.
-Eggs (2 )
-Garlic (1 clove)
-Bell Peppers (1/4th)
-Parmesan cheese (handful)
-any other greens of your choice (kale, swiss chard, asparagus etc)
*Optional: Morningstar Veggie Sausage
- Start with a little olive oil. Add your favorite spices when you heat the oil. I use a dash of basil, oregano, salt, pepper, chipotle/paprika/cayenne (one of these)
- Once fragrant, add in your chopped vegetables. Cook for at least 5 mins
- Add in the eggs
- Make sure you are cooking on LOW heat. This is key to avoid overcooking your eggs and keeping them moist. Cook till the eggs are scrambled, but still a tad runny
- Now add in the Parmesan cheese. You can turn off the heat and cover till the cheese is melted