Coffee – The Salted Table

How to make French Press coffee

“I think that possibly maybe I’m falling for you.” One of the many songs involving one of my favorite things. I can recollect early Sunday mornings watching my great grandmother make coffee. It was very rare that my parents would ever drink coffee, actually I would go as far as to say that coffee was a foreign concept in our home. If we were drinking anything relative to the bean, it was in the form of an icy cold frap mostly consumed by a syrup of some sort (probably chocolate in my case). My great grandmother, who we referred to as Nanny had an internal clock that would hardly ever let her sleep past the 6 a.m. hour. And her morning ritual was a cup of black coffee in a floral mug.

I remember how the sun grazed over her one acre garden outback and seeped in through the kitchen window. As I stood in the doorway, I can recall the beams of light blinding me as her silhouette reached for the shimmery blue can of Maxwell House.
She would just fill my cup half way and make sure to let me know that too much coffee for a child would stunt their growth. Superstitious or not, anytime I ever shared a cup with her I could be sure to hear that phrase. It still rings in catacombs of my memory from time to time.

My affinity for the bean has grown into quite the unrequited love over the years. It seems that why my palate continues to say yes, my GERD continues to say no. And so for the better I have tugged back on the amount of coffee I drink in any given week. I’ve simply become a coffee snob, saving that cherished mug for the perfect blend of earth, air and water. I enjoy a coffee with fruity, chocolaty and sometimes spicy nuances. Drew’s Brews, a local roaster, makes a blend called Timor, a clean and vibrant coffee with a hint of chocolate. And it has become one my favorite selections.

There is an eclectic little store nestled into the cluttered Hillsboro Village by the name of Davis Cutlery & Cookware. One of the gentleman who is part owner, his name escapes me, has a son who roasts and blends their coffee. If you don’t know what it is you’re looking for; these gentleman will be more than happy to steer you in the right direction. But believe me when I say, “make sure you are not in a rush”, the conversation could carry on for an hour or so(no kidding).

The blend I purchase from their is a silly name that would cause giggle when stumbled upon by a child. Jitterz Blendz, spelled exactly so, with no apologies. The subtitle Home-Fire Latte which is to differentiate the nuances. A well-rounded blend of cherry and chocolate notes with a hint of earthiness. There are so many different types of coffee out there that one should take the time to find the perfect blend. We all have an appreciation for art but we’re not all a fan of the same technique.
Nashville has a flourishing coffee shop scene that I’m thoroughly enjoying. While not everyone makes a killer cup of joe. You always have options. Just a few of my faves are dose coffee and tea, The Jam Coffee House and The Well Coffee House. I really could go on and on but I won’t continue to bore you. Though if you happen to have some free time on your hands this week. Check out these pieces on coffee. NPR is full of good bits of information that will expand your knowledge about the bean and who knows? You might discover the coffee connoisseur within yourself.

How to make French Press coffee

Step 1. Boil 3.5 cups of water. set aside. The rule of thumb is two tablespoons per every cup. If you desire darker or milder, adjust accordingly.

Step 2. Add the ground coffee to your French Press. Using a vessel that will allow you to stream the water. Pour water over coffee grinds in 360 degree motion ensuring to cover all the grinds.I fill my press right below the line.

Step 3. Place the lid back on to the top of press but do not depress the plunger. Allow the coffee to steep for 4 to 10 minutes depending upon how strong you like your coffee. I typically let it go for about 6-8 minutes.

Step 4. After you poor your cup of coffee. Pour the remaining coffee into a carafe or thermos so that it won’t become bitter. Enjoy!

And I know that there are hardcore coffee drinkers out there who believe they have better methods, tips etc. And I’d love to hear them. What does your coffee ritual look like? Are you a Clever, Aeropress or French Press kid?…or other?

Turkish Proverb: “Coffee should be black as hell, strong as death, and sweet as love.”

dose. [coffee and tea]….’java nirvana’

I discovered dose. [coffee and tea] one day when I took a wrong turn. And I’ve been thankful ever since. I turned in and grabbed a vanilla machiato and realized that I would definitely be back. I am a sucker for warm welcoming environments with good views & eats. When I returned home I plugged into google to discover they were holding a coffee and chocolate tasting that I would refuse to miss. You say Chocolate to me and done deal. The whole experience of the tasting actually elevated the way I thought of coffee and chocolate as a whole. I definitely recommend checking out the next one .

Ummm! Just thinking about a ginger infused cappuccino makes me a happy man. Something about the smell of coffee beans alone I find to be therapeutic. I mean if there were scratch and sniff coffee scented t-shirts. I’d have one…true story. I mean I am infatuated with everything about that tiny little morsel that creates something so spectacular with the capabilities of curing my headaches, changing the state of my emotions and allowing me to like being around people at 6am in the morning. (sometimes its really hard… I kid you not)

dose. [coffee and tea], the awesome little coffee shop and cafe in the coveted Sylvan Park area of Nashville is serving up some of the best java you will find. Keith Steunebrink and Heath Henley, the owners of this hip establishment take true pride in all that is coffee. I sat down with Heath at dose., a cozy place decor-ed in vintage wood beams, hard-wood floors, trendy art pieces,high privacy booths and dim lighting that will make you want to camp out….Don’t try it! Somewhere between that euphoric state of fresh joe and the melodic swoons Otis Redding to Bon Iver you’ll become a believer and what I like to call a ‘serial doser’.

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dose. has been open for business for 2 1/2 years and is still cultivating ways to become a Nashville staple. I’ve encountered many who gaze at me with a look of bewilderment when asking where they get coffee and have they heard of dose. [coffee and tea]? The name itself is a bit confusing if one is not a savvy coffee drinker. But the name dose. Henley explains, “refers to a step in the preparation of espresso, namely when you transfer the coffee from the grinder to the portafilter, known as dosing the coffee.” Aaaah! It’s all coming together now isn’t it, I know, right?

In trying to discover the perfect name for the shop. The guys decided to make a list if 15 options that would be voted on by the people and dose. won the fight.

You might be thinking, OK, well dose. sounds like a pretty cool place to get coffee, but why should I go there? Well if the ginger cappuccino didn’t get you then back to Pilot for your sugary sludge. At dose. they brew coffee by the cup, none of that mass production of some unmarked silver bag that no one knows what the content holds. Just so know, you will be waiting for 4 to 5 minutes for that perfect cup of Joe. Oh! Yeah, if you’re a die hard fan of chocolate, the Omahene chocolate sauce is to die for. After you add it to your coffee ask for a bowl of it!…No, I’m serious, it’s that good. Heath & Keith (don’t you love that it rhymes) are both above and beyond knowledgeable about all that the coffee industry has to offer. Their mission statement embodies their passion for the bean.

‘Our goal at dose. [coffee and tea] is to share in the love of the products that we choose to prepare for our clientele. And to be passionate about the preparation of products and the consumption. The ability to be in control of production and the personal preparation. Lastly, to create an environment we are ourselves would hang out in.’

Heath hipped us to whats known as the ‘third way of coffee’ which is the preparation of coffee that is appreciated for its nuances. Those flavor profiles that are created as a result of soil, climate and location.

Henley told us they are inspired to do what they do by the producers.Their objective is to ensure that they are producing the best cup of coffee that you have ever experienced because they desire to pay homage to those farmers who put a great amount of love and passion into what they harvest. When on the hunt for new coffee the guys bring in several samples and hold ‘cuppings’ (the technical term for slurping coffee to look for quality and those nuances) to determine what they will sell or feature next.The guys are searching for exceptional quality, unique-ness, and appearance of the product. At any given time you can try 6 different single origin coffees exported from different countries or farms all with their own unique flavor profile. You can find the feature of the month on the website if you’re ever in the mood to step up your coffee game. http://dosecoffeeandtea.com/

I had the pleasure of grabbing some cuisine to go. I enjoyed the Turkey & Brie with caramelized onions on a delicious Brioche Bun made by The Bobby John Bakery. It was accompanied with a refreshing side of Caprese Salad. It was a delightfully filling meal to accompany my Ginger Cappuccino. And there was a not a patron in the room who didn’t agree the food was just as good as the java. Delicious bagels sourced from the Bagel Face Bakery and Yummy Cheese from Kenny’s Farmhouse Cheese. We know it’s always better to hear from the source, so we bothered some people and here are there responses. When we asked.

Why dose. [coffee and tea]?

Brent from West Meade told us dose. has the “Best coffee in town. I typically order a vanilla latte with extra vanilla syrup.”

David, a Sylvan Park resident, said the coffee is so good. “I go simple black.” He patronizes dose. “because the atmosphere is not overwhelming and the food and drinks are great!”

I saw two women on the patio who seemed to be enjoying themselves and appeared as thought this wasn’t their first time at the coffee shop.

Lauren it turned out was a ‘serial doser’ who claims she practically lives at shop. She continues to return because “They serve a quality food product and the decor doesn’t feel hectic as compared to other coffee joints. It is also convenient to Sylvan Park.” She proved to be a huge advocate for the avocado and tomato bagel that she adds bacon to.

If you want to check out more on dose. [coffee and tea]. Check it out here:

http://www.foodandwine.com/slideshows/americas-best-coffee-bars/13

http://dosecoffee.files.wordpress.com/2011/03/imbibemagazine-

Plus de café et du chocolat s’il vous plaît?

We just knew you couldn’t afford to miss out this experience. The eclectic creators of Mast Brothers Chocolate is a new introduction to an old world favorite. The neighsayers don’t realize this chocolate is to be cherished and not mearly gobbled down like that of a…dare I say it! Hershey’s Bar. (We love you Hersh) But anyways, come and rediscover you muse for the American infatuation with edible gold.

Oh, yeah! The title of the ‘highlight’ is “More coffee and chocolate, please?”

[There are moments in life when you taste something and it completely changes your perspective on what you can get from a certain type of product. It could be an fresh-picked heirloom tomato, a masterfully crafted beer, or a hand-brewed cup of coffee. If you haven’t already had this happen with chocolate, Mast Brothers Chocolate will most certainly do it – and we’re proud to now be selling a selection of their bars at dose.

Working out of Brooklyn, NY, Mast Brothers has slowly been building critical acclaim and a widening fan base. They specialize in “bean-to-bar” chocolate, hand crafted from carefully sourced cocoa beans from around the world . Tried side-by-side, the post-fermentation smoked Papua New Guinea bar and the single farm Sambirano Valley bar from Madagascar have distinctively different and decidedly delicious flavor profiles – as do all their chocolates.

If you’re still not convinced, then take the opportunity to try some at dose. on Thursday February 9th as we lead a tasting of chocolates from Mast Brothers, Askinosie, and Ritual – paired with some fine coffees from our latest Featured Roaster, Verve Coffee in Santa Cruz, CA! It just may be an “ah-ha” moment for your tastebuds.]

Coffee + Chocolate = <3
Thursday February 9th at 7:30pm @ dose. [coffee & tea]
This is a free event and registration is not required!