this is a copy of an e-mail to my friend Kat who asked for recipes after one of my excited blab-sessions about ‘being creative’ with coffee. this was initially daunting since i am not a person who writes things down, but then i remembered you can just present ideas as facts, and sometimes people are into it. i think that’s what ‘being creative’ means, which in quotes here because it is a really silly phrase and i can’t take it seriously even if it’s exactly what i mean. also i did add some things in brackets [which were not a part of the e-mail] OK HERE IT IS BYE:
lavender - i always get it fresh from the farmer’s market. the[y] sell it with the intention of using it for tea and baking. i only do pour-over, initially because i can’t afford a machine or french press etc… but then i grew to like it [because i am a fancy jerk]. so anyhow i just mix the lavender in as is with the grounds so it brews on top. how much you use depends very heavily on how fresh the lavender is and how strong you want the flavor. in my experience there’s no such thing as too much. personally i don’t like a lot of sweetener or milk with lavender because it tends to subdue the flavor [but if you relate strongly to Dolores Umbridge you might add too much cream and sugar and love it].
cardamon - i always like the way it tastes, pretty much no matter how i make it, but i have used too much before [which wasn’t awful but it did taste a little like soap]. again, it’s best to get fresh seed-pods. there’s a spice set-up that happens in the chelsea market [and i’ve also seen it at the holiday market in union square]. I don’t know what it’s called or when it happens but they are VERY into their spices, and i think that’s the real key [always find the nerds, for they are the keepers of secrets]. anyhow i like to open the pods and gently toast the seeds in a skillet, then grind them with a pepper or spice grinder OR to just put them in with the coffee beans and grind together, although this can be tricky since they are different sizes and densities [and also it’s an obnoxious amount of work]. with the cardamon i like to use a bit o’ maple syrup and almond milk. i have a hunch that if you toasted the cardamon seeds, ground them, and then simmered them together with the almond milk and maple syrup before adding it you might cure cancer or something but i’ve never done it.
black pepper - black coffee, both really strong. OR a lighter brew and smaller amount of pepper with a little bit of lemon squeezed in there. again, freshness with the spices is everything, and have a really solid grinder that can get things very fine is key. and then it’s just a matter of mixing it in with your coffee grinds before you brew [black pepper is equally splendid in sweet and savory coffees, and i haven’t found anything ever in all my life that it doesn’t go well with. not even ice cream whoa].
i put cheap curry powder in my coffee when i was at boatel once, and it was actually pretty good, but i think there’s room for improvement [potential].
This is now a blog post and i’m putting it on my blog. THANK YOU KAT!