Friday, April 15, 2011
MUG: Waechtersbach of choice. No need to repeat my praises.
COFFEE: A small-batch roasted Colombian Supremo full city roast from Barrett's in Austin (delivered fresh by mail).
NOTES: I got a German-made Cilio ceramic coffee filter holder (No. 4 Melitta), and made a pot of coffee the old-fashioned way: just off boiling water poured over to wet, set, and then to fill. The best cup of coffee I have had in a long time. I'm using the glass-thermos carafe, as glass doesn't retain old (bad) flavor like stainless steel thermal carafes do.