Yesterday, I was reminded of something I always heard, but never heeded. When brewing coffee in a French Press, there are temperature and timing requirements.
My first true exposure to coffee brewing was watching a friend carefully grind his beans, lovingly insert a thermometer in his water, and set a timer. It seemed excessive. I boil water, coarsely grind my beans (see, I did know something), pour the concoction in the French Press, and “press” — voila “coffee”. But, my friend spoke a different language (the bloom, dissolution, diffusion), followed a different path, and got better results.
Yesterday’s conversation reminds me that I should try true coffee brewing for myself. It’s time to heed what I’ve always heard. I have a wonderful Kona blend, a thermometer (thanks to my wife’s tea brewing experience), and my iPhone timer.
I coarsely grind my beans. The water is at 205 degrees. I wet the grinds for 30 seconds and experience the “bloom.” Four minutes in the French Press, then “press” and pour. Voila — coffee.
I confess. I still don’t fully understand it (I didn’t do well in high school or college chemistry), but it works. It’s better coffee.
So, when a group of shepherds meet an angelic being who announces the coming Messiah, I’m sure they didn’t understand it either. They probably heard about the Messiah and faithfully practiced a their understanding of faith. But hearing the spectacular announcement, they had to see it for themselves. They travelled to Bethlehem, met the newborn Messiah, and were transformed (Luke 2:8-15).
Experience it. Merry Christmas.