Art Culinaire French Ranges

This morning, while waiting for the coffee to brew, I decided to slurp up the remnants of last night's French press (coffee brewing device for you mountain dew drinkers). I took a sip. It tasted very spicy. In fact it burned my throat. I dumped it down the drain, then poured a fresh cup in a new cup, it tasted equally spicy. HMMMMM Being an ex-coffee roaster, coffee shop overseer and retailer of fine coffee, I know that the term "spicy" is often used to describe some African coffees. I let my wife taste it, and she said it tasted like chili peppers.

A light went off...last night, on the counter, I was using a teaspoon to deseed some Datil peppers, which by the way, are the oldest know chili peppers in the new world, not cultivated commercially, and hot as the dickens, 300,000 scoville units. These babies taste incredible, the most flavorful pepper you will ever eat. Here is my description: very floral nose, fresh, surgical clean, bright, intense fruit. More on Datils later.

I used the spoon which was covered in seed juice to stir my coffee. Please keep the laughter to a minimum. I am injured here!

Keith

LOL!! (I kept it to a minimum)

Keith: And here I thought you were going to tell us you had discovered a new culinary use for coffee, like dumping a little into the end of the chili making to give it added spice! Kind of like pouring a beer into the arroz con pollo shortly before serving (yes it's true).

But no, just FUNNY. Thanks for the early morning giggle.

Ivette