When my back was turned (probably getting more coffee), Husband turned the rest of my breakfast cinnamon roll into a little snail! We chatted fondly about a snail I kept as a pet in college – he didn’t do much but when you put spinach in his cage, he ever-so-slowly pounced on it. I am looking at a few days of slightly less work and commitments than I have had since school began, and I’m looking forward to taking a deep breath and “thinking snail” instead of being so frantic. Also, cinnamon rolls are delicious; if you have a good recipe for making them from scratch, Husband and I will be delighted. I’ve been trying to eat reasonable portions so these small, store-bought rolls were good; my homemade ones tend to mushroom and become cinnamon loaves.
Coffee starts in fields, in trees, in beans. Coffee arrives, however it is grown, in bags of green beans from Ethiopia, sent to Husband by a roast-your-own-coffee company.
Coffee gets roasted on our back porch, in a used popcorn popper, while Husband pokes at it with a wooden spoon handle and listens for the telltale crack that means it is ready. I sit with him, enjoying the roasting smell and crocheting something, usually a square for a quilt.
Coffee gets stored in a pan while it cools, then in a mason jar, then in the coffee grinder’s reservoir for the day or two before we use it. I stumble into the kitchen, freshly dressed for work, and press the big start button. 30 seconds of loud whirring later, the freshest of coffee is ready.
I wash the french press while the kettle vibrates on the stove. I pour the rush of boiling water over the grounds and wait impatiently for it to steep. Husband gets out of the shower and joins me.
We are not as slow with our coffee on weekdays as we are on weekends, when one french press pot of coffee can turn into two while we read books or clean the house or plan our days together. But those 5 or 10 minutes, lingering over the quality coffee and maybe a bagel or some recent pastry I’ve whipped up, they are what make all the hard work that is poured into this simple bean juice worth it.
I certainly drink coffee for fuel, to power me through long days and to get the live-wire buzz of caffeination to make me feel like my ideas are good ones and that I should keep working working working. But I would do all the steps in the coffee making process at home even if it was decaf. It’s a ritual, but I love it.