A Word On Maxwell House Coffee
My love of the stuff started when my parents took me to church every week, and the apple juice and punch got a bit tired so I switched to “the hard stuff” as far as the congregation was concerned. It got me through many a falling-asleep-in-the-pew Sunday mornings.
In college I worked at Beaner’s, a mid-Michigan based coffee house which has a huge following around Michigan State and Lansing. They teach their employees classic espresso methods and have a great coffee selection. To put it simply, Beaner’s can compete with all the local Starbucks and not only stay in business without a problem, but expand over 150% in the last five years.
For those in other areas of the country: Yes, I am aware the stereotype connection. Unfortunate choice of names.
Anyway, as much as I love the place they recently increased the price of by-the-pound brew beans to over $11.00 per pound. The last time I was regularly buying their beans it was just over $8.00 a pound and that wasn’t even a year ago.
As a result my home-brew experience (a little coffee geek humor there) has turned towards the pre-ground Meijer’s shelf selection, and this week I’m trying out the Maxwell House Smooth Master Blend.
Normally I just use a tablespoon and estimate how much is needed but today I decided to try brewing a full 10 serving pot of the stuff based on the label recommended amount: A full half cup of grounds.
Yeah, I’m twitching.
God bless coffee.