Poppets, Los Angeles is home to some fine blends. And, the older I get the more I rely on that velvety smooth, slightly chocolatey/butterscotchy jolt in the morning. As in, if I don’t get it I’m likely to snarl.
We do the French press thing at home. For awhile the Kid experimented with different brews and tried the Scandinavian method which involved boiling the grounds with egg shell, a process of which I was dubious but resulted in splendid coffee.
This is the method as described by Alfred Lunt in “The Tester’s Edition of Alfred Lunt’s Cookbook: The Never-Before-Published, Much-Sought-After, Recipe Collection of Broadway’s Greatest Actor, Alfred Lunt”… I think I would have done something different with the title but the recipes are great 😉
