I have a confession.
I drink Tim Hortons coffee.
Regular: One cream. One sugar.
Every. Single. Day.
Drinking Tim Hortons coffee is part of my daily routine.
I have one in the morning. Sometimes another in the afternoon.
And if I’m feeling really adventurous, I have one after work.
You’re probably wondering why I’m talking about Tim Hortons coffee on a website that sells specialty coffee.
That’s what I thought when I was asked to blog about my coffee journey.
“I think you’ll be fascinated by coffee,” Sam said.
It’s just coffee!
How “fascinating” can coffee be?
More fascinating to me was Sam’s high opinion of coffee. Specifically, specialty coffee.
His enthusiasm piqued my curiosity to learn more.
To get me started on my specialty coffee learning journey, Sam lent me a book called The Art and Craft of Coffee: An Enthusiast’s Guide to Selecting, Roasting and Brewing Exquisite Coffee by Kevin Sinnott.
I read through some of it, and I’ve gotta admit it was a pretty dry read.
No offense to Mr. Sinnott. I’m sure for hardcore coffee enthusiasts it may be fascinating (how many times have I used that word so far?!), but for someone like me who’s new to specialty coffee, let alone making coffee, reading about it wasn’t enough.
Maybe you’re like me and you learn better by doing?
Since I didn’t make coffee at home, I got a two weeks’ worth bag of fresh coffee beans from UrSpecialty, plus the following supplies:
- HARIO manual coffee grinder
- HARIO dripper
- HARIO paper filters
I chose the drip or pour over method to brew my own coffee since the supplies wouldn’t take up much kitchen counter space.
I have yet to make a cup of coffee completely on my own using the pour over method, so I’ll be following the step-by-step guide available on the website.
It’ll take practice, for sure.
Will I succeed in making a cup of coffee so good that I’ll wanna forsake Tim Hortons forever?