I groan every time I notice another single-cup Keurig machine disgracing another one of my gracious hosts. I can be such a jerk! Here they were nice enough to let me stay at their place and then hospitable enough to offer to have their little do-dad make me a cup of Joe the next morning, and all I can think about how stupid they are!
How can we maximize the amount of cheap plastic interacting with our piping hot water and expand a process that instigates almost no waste (coffee grounds and filter can quickly be re-purposed into food for your worms or bacteria or even delicious fungi) into producing garbage and further distancing humans from their plant allies?
Even if you’re not quite to the Keurig level of hip, and still have a cheap (mostly plastic) drip machine, immediately buy, trade for, or make a french press. You can get them for $15-40 bucks at most of the big corporate stores you should never support.
Here’s some basic instructions for how to operate your press. You’re really just using your ground up coffee beans more like you use most tea. I like to let it steep for longer than the four minutes recommended by Stumptown Coffee and I always include some fresh and fresh or dried herbs. Fresh ginger slices have become a staple and I’m usually moving through a rotation of peppermint leaves, pau d-arco, cacao, cinnamon, dandelion root, vanilla, chaga, and a whole host of others just to keep things really real. That’s why I love the press (and feel sad for Keurig users): I want to get as much out of my beans (and herbs) as possible. I will often let my mixture brew for upwards of ten minutes! The most important thing is to play around with different mixes and times and find out what is the best coffee mix ever for you and your family!
The best beans that you can find are most likely going to be single-source, organic, high-altitude, wet-processed beans. Dave Asprey would be happy to sell you some, as would Tait Fletcher but you’re probably excited to do a little digging and rub elbows with some coffee people to really enrich your interpersonal and inter-species relationships. It’s pretty easy to get caught up in roasting your own once you begin to fathom the possibles of ordering fresh green beans. The magic aroma of roasting coffee will certainly dance on the island breeze before too long, but we’ve been so busy that that project is currently being postponed.
I’m not sure if you’ve been following coffee development over the past few years but there’s been quite a lot of controversy happening. Thanks in part to Dave Asprey, the inventor of “Bulletproof Coffee”, awareness of the dangers of mold contamination has been seeping into mainstream culture. Asprey is one of many voices reminding the public that, the friendly governmental groups tasked with ensuring food safety, like the ones tasked with making sure our airplanes are safe, they are not very successful and have little incentive to become so.
Adding Coconut Oils and grass-fed butter to not only coffee, but the whole assortment of teas and herbal brews I concoct on a daily basis is one of the best things ever and I’m grateful to Dave for bringing it to my awareness. Not everyone is as enthusiastic. Dave Asprey could certainly have overstated the problem of coffee mycotoxins, but in the clip that follows, Joe Rogan takes his claims too far in the other direction. Joe is essentially saying that Dave Asprey is using the problem, reaction, solution technique to sell coffee and that coffee mold is not really a problem. Of course, Joe makes his claims whilst sipping single-estate, wet-processed, high-altitude coffee with MCT oil and grassfed butter. It’s difficult to know if such a tasty beverage would have found its way into Rogan’s manly hands without Dave’s effective marketing. Even in the world of high-priced organic coffee (where mold should not be an issue) I personally have had many instances where I felt absolutely terrible about an hour after drinking expensive, organic coffee. I can’t prove that this is due to mycotoxins, but fermented foods like coffee need to be carefully processed and some added awareness can’t be a bad thing. This is a bit long (13 min) but may be of interest to some: