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We were ziplining in Jeffersonville in lieu of Ethnic Fest, and wow!

I read your coffee tawk. My husband and I are among those sipping coffee unpolluted (black) and (at least in my case) appreciating it far more than any wine. For us, It’s an addiction, a culinary event, and a ritual.

Spouse roasts our coffee from fair-trade organic green beans, which he carefully selects. When preparing coffee in the morning, he measures the water temperature as it heats and stops it at optimal pre-boiling temp, which I think is around 200F. Then he grinds the beans in a burr grinder, never the mini-grinders with the spinning blade, which just shatters the beans. He adds the coffee and water to a glass French press carafe, times one minute, agitates the carafe a bit, times three more minutes, then plunges and pours.

It’s not coffee – it’s nectar of the gods.

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