And on this organic farm, Jase has perfected what he believes is the best cup of coffee. Consider yourself forewarned, once you begin brewing better coffee it becomes increasingly difficult to go back to enjoying crappy coffee.
This is how he does it:
- Buy good coffee – Fair trade, organic, whole beans.
- Grinding – Grind your own. Here on the farm we have an old fashioned coffee grinder mounted on the wall which Jase (or Adiva) hand grinds (See pic).
- Water – the more pure the water the better your coffee will taste. We have succulent spring water here that is fresh and clean (the way water is meant to taste).
- Method – I don’t think there is anything fancy about Jases’s coffee making method. He simply uses boiled water from the wooden stove and a plunger. Then lets it sit for a few minutes.
- Milk – Our milk comes straight from our dairy cow Saffron. It’s raw and its fresh and its creamy.
- Sweetner – Jase wasn’t a huge fan of maple syrup until we got the good stuff. A neighbouring farm taps the maple tree for its sweet sap and the result is sweet, heavenly, bliss (See pic).
Combine these with care, patience (it does take a while for the water to boil on the wood stove) and excitement and Jase has the perfect cup of coffee. I’m jealous, I admit. It’s one of the only times in my life I have wanted to be a coffeee drinker.