*Kids, back in 2013 when your mom and I moved to Rochester, I had to immediately address a problem of epic proportions. So big, in fact, that the word “epic” is indeed applicable, but not entirely accurate. Rather, let’s use a better word. Let’s call it “legendary.”
The problem, kids, was the how the hell I would make my morning coffee.
See, we got rid of everything when we moved—everything that wouldn’t fit in the car. And in a blind rage of yard sales and give aways, my french press was lost and forgotten in the hubbub. As we drove across the continent, stopping at gas stations for dollar “coffee,” I prayed for a brighter future. A bolder future. An acidic future. One that involved coffee.
You know, the one.
Season 1
But I’m getting ahead of myself. It all started in Idaho when I was in my early twenties. I worked at a Natural Foods store in Coeur d’Alene where local roasters would come to teach—as monks enlighten—and they would also come to replenish their store bins. It was through these vendors (Doma, Evans Bros, and Equal Exchange) that I learned to sip, spit, and smell my coffee.
And coffee became more than just a warm liquidated caffeine which instigated BMs. Coffee became everything. I had learned the secrets of the bean. I began to taste subtle notes. I researched and learned growing and roasting techniques. My lips began to automatically scowl at shelves with Folgers and hands holding Starbucks.
I preached about Fair Trade and just wages (annoying everyone I talked to).
Before long, I couldn’t depend on work coffee. I had to make the “plunge” and buy a home maker, something my coffee monk friends would approve of. The french press, of course. It was a single cup beauty, and she served it hot, gritty, and frighteningly strong. (more…)
The Number Kevin 