The only way I am able to enjoy (and feel awakened) by coffee around here in Kansas that is affordable is either the Barista’s Daily Grind coffee shop, Starbucks (when I bring my own mug or travel tumbler, because I get ten cents off my beverage) or when I make it myself. And trust me… I make a damn good cup’a joe. My coffee beans of choice are the coarsely ground, and bitter-tasting, with a smokey scent and earthy flavor. I have to be able to taste it when I breathe it in without being brewed. None of that powdery ground coffee, it just doesn’t feel right. Also, I add about 2 tablespoons of ground coffee beans per cup, because I like my coffee strong. Now, like any good born n’ raised Puerto Rican, I love my coffee with milk. But I like to prepare my milk just like my Titi Nildita showed me how to make it for coffee. She would…do this process thing that I don’t know exactly how to call it in english, but in spanish it’s called “batir la leche”, which literally translates to “beating the milk”; but there’s no beating involved. It’s just foaming up the milk to a creamy texture. What you do is that you pour the desired amount of milk in a little pot, and add just a small pour of vanilla extract. Then you put the pot on the stove and you flip the burner to the hottest it can go, and you grab a big spoon and start scooping up the milk and dripping it back down into the pot. You have to keep on spooning and spilling it back down repeatedly, or else it will boil over and spill. I keep doing this for about ten minutes to fifteen minutes, or until the milk foams completely and it’s slightly thicker.
And that, ladies and gentlemen, is my version of a perfect cup of coffee with milk. Just pour desired sugar amount into your mug, pour in the hot and freshly brewed coffee, then the foamy milk, and stir gently. It tastes heavenly.