I have a dim memory of not making very good coffee with my coffee maker. Fortunately, that’s no longer the case and I can honestly say that I make some of the best coffee I’ve ever tasted – far better than anything I can get at most restaurants or coffee houses. I’m partial to Seattle’s Best #3 coffee. It’s an inexpensive medium roast coffee that has a nice, smooth flavor.
An extra thing I do with most pots is to add a little something to the grounds as it’s brewing. I started with ground cinnamon, just a teaspoon or two to give the coffee a nice extra flavoring. With ground cinnamon, that’s the best way to add it since it doesn’t really dissolve even in hot coffee so letting the water drip through it instead did the trick.
My latest preference, however, has taken the coffee to a new level and that’s to add maybe a tablespoon of cocoa powder to the grounds. Just like some people add it to chili, I add it to my coffee grounds. It doesn’t really give the coffee a noticeable mocha flavor but it does give it a slightly richer flavor that works really well. I did it again this afternoon and I can honestly say it was more than coffee – it was a mugful of liquid joy …
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