OK, lets face it. I love coffee. Always have always will. Being a Chef has it’s “perks”so to speak: free unlimited coffee consumption. This is needed when you are working 12 hr days…so instead of being coke heads, most of us Chef’s are Java Junkies.
So why when I found out that we were moving to Jakarta, which is on the island of Java, did I not get excited about the prospects of going to the land of Java? I guess I had other things on my mind, like moving across the World…but to my delight, I entered a coffee paradise.
So what makes the coffee so good? It is rich in flavor, full bodied yet mellow and mild. It is hard to explain, you just need to brew and drink it. Java is Arabica coffee ; which tends to be smoother than Robusta coffee. Java also has hints of Cocoa and earthy tones and when it is brewed the smell is fantastic…
People ask me how I brew my coffee…everyone I speak with uses a Coffee Press…But I prefer a traditional drip brewer. Maybe it’s because I was raised on Mr. Coffee, or maybe I prefer the smell a brewer makes; but I swear they make a better cup of coffee. The key to success with the drip brewer is to use ice cold water….it steams when heated and extracts more flavor from the grind.
Another coffee trick I learned while working in Deli’s is if adding milk or cream, add it to the cup before the coffee, pour the coffee over the cream…it will froth up and make a delicious cup of Java….Just don’t try this at Starbucks, you may cause a riot!