I don’t really drink coffee. Never really have, though I sometimes enjoy the random cup, and the coffee aisle is one of my favorites at the grocery store. So, naturally, I don’t have a coffee maker in my apartment. And that’s all well & good, except for the rare occasion when that aromatic bean needs to make an appearance in my little kitchen, such as in an amazingly delicious chocolate cupcake recipe.
Well, Chocolate Cupcakes with Peanut Butter Icing by Ina Garten (better known as the Barefoot Contessa) to be exact.
So, in preparation of using my amazing baking skills, I went to the local Target to buy some coffee grounds for the first time in my life. That’s right. The very first time. Now, I already mentioned I don’t have a coffee maker, but that wasn’t the exact truth. Thanks to my dear ol’ grandparents, I inherited almost every single appliance, tool, mechanism and accessory you could ever imagine necessary in any kitchen. Including a stove top coffee percolator. Uh huh. A percolator. Straight from the 1950’s.
I tried to capture a picture of the coffee bubbling up in the top glass bulb, but my photography skills are not up to par with my baking skills… :) Alright, so I have this percolator. And I have the coffee grounds. Ummm… Now what!? I definitely had to do a bit of research to find out how exactly one makes coffee in the percolator. And turns out, for this particular model, though it says you can make as little as two cups at a time, it is a liar, and you have to make like 6 cups in order for it to create the right strength of brew! And you wanna know exactly how much coffee I needed for the recipe? 2 tablespoons. Yup. What’s that saying about “waste not; want not”? Whoops. Guess I should’ve gone with the instant coffee…
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