Tim’s Guide to the Perfect Cup

Posted Saturday, March 19th, 2005 at 02:56 PM

After years of study, I have perfected the art of making a good cup of coffee or tea, REGARDLESS of who made the coffee or tea. It’s become somewhat of an art, but I can at least roughly describe the approximations of the perfect balance between the actual drink, creamer, and sugar (pictured at right):

  1. Pour 1/2 a cup of the hot drink.
    (IMPORTANT: do NOT pour more than this, or the perfect cup will be ruined!)
  2. Pour about the rest of the cup with creamer–I suggest the flavored creamers like “French Vanilla” or “Hazelnut.” Those are good.
    (Note: It’s normal for the coffee to turn almost the same color as pure cream, or white)
  3. Add about 3 heaping teaspoons full of sugar, or roughly about 5-6 of those small packets of sugar at restaurants or at church. If the packets are an irregular size or you lost count of how many scoops you’ve already done, it’s better to just put one more in–don’t worry, more can only make it bettter.

And there you have it folks, the absolute perfect hot drink. Another advantage over simple, normal drinks is that it works even better at keeping you up!

If you have you’re own recipe for a good cup of coffee, feel free to share.

Comment via Facebook