Wawa Dark Roast
Traditionally, I make coffee with a French press.
It’s a habit I picked up in 2018, and I haven’t looked back.
Today, I’m returning to my childhood roots: homemade drip coffee.
My dad taught me how to make coffee when I was about 10 years old.
I was probably sick or suspended from school that day.
My dad worked from 3pm to 11pm, so we spent time together on those occasions.
Photo by @_k8_
The most important thing he showed me was one scoop of coffee ground per cup of water.
Great enduring advice that I often ignore.
I always eyeball how much ground coffee I’m using.
That can leave me with a strong cup or a weak cup.
Most times, it’s Goldilocks and The Three Bears, just right.
Today’s cup has a good color.
The brew isn’t whiskey amber, nor is it pitch black.
It’s earthy brown with a lighter tint beneath.
The aroma is simple, warm, and inviting.
No flavor notes stand out.
The first sip is pleasant on the tastebuds.
It finishes with a mild acidic kick that lingers.
I’m reminded of what coffee was to me before I knew about single-origin roasts and pour-overs.
My dad would enjoy coffee like this with two sugars on Sunday mornings before church.
Photo by @_christianlambert
To honor my father, I tried the same coffee again, black with two sugars.
This time, the beverage was just as pleasant.
The sugar complements the bitterness of the bean and dulls the lingering acidity.
Then, with a touch of almond milk, it became the smoothest drink.
Coffee can be sophisticated or simple.
This Wawa Dark Roast is for everyone from the everyday coffee-enjoying dad to the espresso machine-owning auntie.
