While piddling about in my kitchen this morning, I noticed myself going through a rountine – emptying the last bits of unused ground coffee into a 5 pound can that I keep available. I call it my “house blend”.
It began as a brand new cannister of Beaumond (a WalMart brand? It’s been several years…) coffee. At one time I put a pound Kroger house lable decaf into the cannister and shook it up. This was several years ago when my medical issues were first being figured out and my doctor wanted me to “slow down” my caffiene consumption. At that point, it was pretty-much half-caff coffee.
Months later, the pressure to stop drinking coffee eased off. Around that time I found that I had several rolled up bags of various brands of coffee grounds taking up space in my freezer. I thawed them out and dumped them all into the cannister.
I receive samples, and one shots of different types of coffee pretty regularly. I’ll try one out, and often dump teh rest of the samples into that cannister as well. Nothing “flavored”, just regular and decaf coffees. It gets stirred up and/or well shaken to make the “blend” and it’s ready to use.
I managed to track down some of the wonderful odds and ends that have gone into the cannister in the last couple of years. Here’s what I discovered:
- Chock Full o’ Nuts
- The Coffee Bean & Tea Leaf
– Regular and Decaf
– Classic Roast
– miscellaneous samples
- Seattle’s Best
– #3 Portside Blend
– #5 Post Alley Blend
– Breakfast Blend
– Breakfast Blend
– Kona Blend
This is not a complete list by a long shot, but the resulting blend is deep, rish and full bodied, sometimes elegantly smooth, other times with a bite. It’s always coffee, all the time, whenever I want to make a cup or a pot. Guests have repeatedly complimented my personal house belnd and asked for a recipe of what I use. I can only say that I truly do not know what’s in any given scoop of grounds form that particular cannister.
One thing I do not do is add flavored coffees. There are so many flavors out there that might clash in horrible ways that I dare not mix them haphazardly. I do have a couple of smaller cannisters that I drop flavored odds and end into, however. One of them is for baking flavors like hazelnut, pecan, cinnamon, and sugar cookie. The other is for darker flavors like chocolate and Kahlua. I may need inthe future to create a couple of other flavored cannisters, but for right now, two is plenty. The flavors are chosen for their compatibilty and have turned out twisty and delicious every time.
I look forward to adding more odds and ends to the collective, and savoring the resulting brews.
— Ann Cathey