I thank God for coffee every day. I love the smell and the color, I love making it and I love drinking it. I love it hot, iced, straight shot, sugared up, whipped up, creamed, frapped and tiramisu-ed. But my favorite coffee drink is 2 or 3 (depends on the day) shots of espresso brewed over ice with half and half and raw sugar.
So far, in my limited travels, I have discovered Kickapoo Coffee (a fair trade coffee company) at a small coffee shop in DC, called Pound Coffee. They serve the best espresso I have ever had. They search the world for the perfect coffee bean and they know how to roast 'em!
Since I can't visit DC everyday, I order coffee from Kickapoo Coffee's web site. My favorite is Rwanda Musasa. I always say life is too short to drink bad coffee.
Favorite way of preparing
I use this coffee press to prepare my coffee. You bring water to 205* and pour it over coarsely ground coffee, stir, allow it to brew for four minutes and then plunge. The coffee is dark and flavorful and smells heavenly. The oil from the bean is foamy and sits on top of the coffee. This is where the best flavor of the coffee is. I am not that big into flavored coffee but I do occasionally enjoy preparing it with anise seed. Bobby does not like it this way so I wait until he is in DC to make it.
My uncle, Bobby Rofrano, was a repair man for coffee machines in New York City. He has been inside coffee machines as large as a small kitchen! He knows what a good cup of coffee should look like, smell like and taste like. He makes fun of my grandma, his sister, because she brews coffee that you can, "Read the newspaper through."
Brewing up a cup