Secret of Stitchin' Sedition Coffee
The Secret of Stitchin' Sedition Coffee:
Two-thirds to three-quarters good quality Arabica bean coffee (at our house usually Trader Joe's Bay Blend or Colombian--good and yet inexpensive)
one-quarter to one-third Robusta bean (what you usually get in supermarket cans--we find Chase & Sanborn works best, strangely), and use a lot of grounds, don't skimp.
The Robusta adds just enough bite to the smooth Arabica to really make it an interesting cup, especially if you take cream and/or sugar. Plus also, more caffeine.
Lynn S.
(10/2/04)
More Secrets of Lynn's Coffee Success (10/9/05):
I used to own a coffeehouse, and I'm still known for making fabulous coffee in my stupid little automatic drip machine; when anyone ever talks about the Stitchin' Sedition, the knitting group I host, the two things that are always said are "The conversation is great, what an amazing group of women," and "Lynn makes the best coffee in town." How do I do it! you ask.
1) I use commercial coffee machine cleaner on my coffee maker and thermos carafe once every six months. Purocaf is one brand name; there are others. I get it at the local cash n carry grocery supply; check restaurant supply houses.
2) I never make flavored coffees; it "poisons" the coffee maker. Someone wants a flavor, I've got syrups for that.
3) I use filtered water, but this is not a hard and fast rule. I'm lucky in that Portland has fantastic tap water. Good water makes good coffee.
4) I use a blend of coffees. As most of y'all know there are two kinds of beans: Robusta, which are easy to raise and thus cheap; and Arabica, which are harder to raise and thus more expensive. All true quality coffees are 100% Arabica. That's the received wisdom. Coffee you get at SBC or Starbuck's, it's Arabica. Arabica is smoother and sweeter than Robusta; Robusta is more bitter and has a lot more caffeine. The problem is, Arabica is SO smooth that sometimes it's nearly characterless. It needs a little pepping up, especially if you like a little cream and sugar in it. Adding some Robusta to your Arabica brings out the complexities in the flavors. It's coffeehouse heresy, and it works beautifully.
So here's the secret formula: Use 2/3 to 3/4 good quality Arabica (I like Trader Joe's personally because it's quality but not too expensive) and the rest the cheapest rotgut Robusta you can find. Chase & Sanborn is good. So is Safeway's 100% Colombian. You'll have to find the right ratio of Arabica to Robusta for yourself depending on your personal tastes, your local water, your coffee maker and so on.
Lynn S.
