Arabica, Robusta. No they aren’t continents from the prehistoric times. They’re coffee beans. And they’re delicious.
Brewing one heavenly cup of coffee
The average person prefers 1 tablespoon of Chock full o’Nuts® coffee to 6 oz. of water. Use more or less coffee to suit your taste. Rest assured this does not make you more or less of a man. Or woman.
The fridge is not your friend.
Neither is the freezer. Cold will mess with the chemistry of your coffee. Store your coffee in the cupboard. Seriously. If you’re really concerned about your Chock full o’Nuts® going stale, then drink it faster.
Getting Fancy: Give the grounds 60 seconds to bloom before you brew.
Add a bit of hot, hot water to your coffee grounds and let them sit or “bloom” in their filter or the bottom of your French press for one minute before brewing the whole batch. It will taste better. Something about releasing carbon dioxide, blah, blah, blah. We just know it works.
Let’s keep it clean, kids.
Once a month, fill your drip coffee maker with one part white vinegar, one part water. Run it halfway, turn it off for an hour, then turn it back to finish the cycle. Then run a pot full of clean water through. That’s it. Your machine is clean and your coffee will taste much better. You don’t need expensive coffee cleaner fluid, just plain, simple white vinegar.
Grounds for dismissal
Your ground coffee’s greatest enemies are air, moisture, heat and light. To preserve its fresh roasted flavor as long as possible, store it at room temperature in an opaque, air-tight container. Like, say, just the steel can it comes in.
A devilishly delightful iced coffee
Makes two servings
2 cups double-strength Chock full o’Nuts® brewed coffee
Two 16 oz. cups filled with ice
Your favorite milk or sweetener (optional)
Brew 2 cups of your favorite Chock full o’Nuts® coffee with double the amount of coffee you usually like.
Refrigerate coffee until cool.
Fill two 16 oz. cups with ice and pour cooled coffee over ice.
Top with your favorite milk or sweetener if that’s your thing.
Enjoy. Buy yourself a visor and apron. You are now a barista.
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