“Coffee is the beverage of the people of God, and the cordial of his servants who thirst for wisdom. When coffee is infused into the bowl, it exhales the odor of musk, and is of the color of ink. The truth is not known except to the wise, who drink it from the foaming coffee cup. God has deprived fools of coffee, who with invincible obstinacy condemn it as injurious. In it will we drown our adversities, and in its fire our sorrows.”
  — Transylvanian Medical Society, ca. 1850

I think I’d die without my morning cup of coffee, that wonderful, hot elixir of caffeinated life. It’s what gets me moving in the mornings, in more ways than one.

Right now, I’m drinking Tully’s French Roast, imported to Utah from Seattle by my wife. Next is Starbucks Ethiopia Sidamo or Sulawesi. Perhaps the Kenya which offers “bright citrus notes”. Will never drink Starbucks French Roast though; what Starbucks describes as “smoky and intense” I taste as burnt.

In any case, I grind my coffee beans extra fine, as if I were going to make espresso, but I use a paper drip cone. To my mind (and I could be wrong), this makes for a stronger cup. More intensely flavoured, and a stronger caffeine infusion to start the day.

Kim keeps telling me that I should get a French Press, but I wonder why I would want to do that? It uses a much coarser grind, and you still end up with lots of sediment in the cup.

I want to get an espresso machine, but it seems somewhat incongruous to use one with anything other than a good espresso roast.

What do you people out there do for your morning cup of joe? I know I have a few readers, although I don’t know who (if anyone) reads regularly. Leave me some comments; offer up some suggestions.

How can I take my morning home-brewed coffee experience to the next level?