Hey everyone. I have a lot of posts already photographed, but I’ve been swamped with 1) the holidays and 2) job searching. I spend hours on the computer all day amongst the unwashed digital masses combing through job offers and trying to convince HR filters that I am awesome. It can get tiring, and I get sick of my laptop. So the blog has fallen a bit by the wayside. I am a sorry excuse for a blogger. I apologize. Before I go back to typing tests and parsing through my saved job searches and cover letters, let’s take a coffee break together.
These photos are from my trip down to Atlanta, but this simple gussying up of coffee didn’t stay there. My friend Caroline had told me about this tip (you can’t really call it a recipe) after reading through a cookbook she has by Lidia Bastianich. She told me months ahead of time that as soon as I got my butt down there, she’d serve it up. And we had it every day. And I’ve made it since.
What I’m saying in a rather repetitive fashion is that it’s good.
As you can see from the photo above, all you need is your coffee making device and an orange. Caroline has a battered Italian espresso machine, but I’ve made it successfully in a smaller, Spanish style percolator and am planning on using it in my new-to-me french press. I think it could easily work in any coffee maker, with a little ingenuity.
Orange Flavored Coffee
2-3 strips of orange peel, no pith, about 2-3 inches long
Coffee making materials for your desired strength
Peel the orange strips, preferably over the coffee pot to capture all the oil that sprays out. Place them in the part of your coffee maker where the coffee will eventually end up, not packed with the grounds. In this style of pot the coffee burbles up the spout and ends up on top. In a Mr. Coffee or other traditional pot style, it would be the glass pitcher. In a french press, it would go with the grounds just to keep it out of the way.
Make coffee.
Pour the coffee in a cup.
Enjoy.
Caroline and Ben say that it tastes like a chocolate orange – the ones you slam against the counter and they fall into segments. I dislike chocolate oranges. I love this coffee. So yes.
Then, at 6 in the morning, on the way out to my flight home, Caroline upped the stakes and used my present to her as a present to me: Nocilla (Spanish Nutella) smeared all around the inside of our coffee cups. Absolute heaven.
My suggestion? Do both at the same time and take yourself to home-made coffee nirvana.
Also, it should be noted, you are not suppose to clean my coffee pot every time. Hence, the unsightly coffee oil spots. That coffee oil… is the sweet nectar of an improved cup.
AND as a English student, I really ought to have edited that previous post.
True! I didn’t mention that after a few days, the orange oil mixed in with the coffee oil and everything was just amped up and delicious.