Coffee and tea had been a staple in my day-to-day as a Ph.D. student, so I frequently strolled to the local health food store and checked for unique roasts and loose leaf. In my pre-Covid graduate school years, I often invited friends and colleague out to coffee at the local café and ordered a fresh pastry. When the coffee flowed, the ideas, inspiration, and laughs also bubbled to the surface.
Grabbing coffee was an opportunity to set aside what I was working on at my desk and enjoy a mid-afternoon stroll.
In spring 2020, all my research and my teaching migrated online due to COVID-19. Fortunately, I had my home office set up for writing. I had my standing desk, my favorite mug, hand painted coasters, and my phone stand in position. However, I soon realized I was confined to my tiny home of 250 square feet in solitude, and writing a dissertation in the middle of global pandemic. One of the biggest challenges was creating a space where I could stay healthy and engage in meaningful work in a highly restrictive environment with minimal in-person contact.
Rather than grieve the loss of my freedom, I underwent a major paradigm shift. Reflecting back, I realized this season actually represented a transformative period in my professional and personal development. Not only did I put on my Do-It-Yourself (DIY) hat on, but I also began rethinking my approaches to my work, reconfiguring my self-care, and reexamining my values.
Since nearly 95% of my work involved being at the computer, I always looked for opportunities to engage in craftsmanship when not in front of the screen. Being in the kitchen and leisurely making my coffee in the morning allowed me to ease into work and sets the tone for the rest of my day.
So far, my favorite coffee find is the dark roast from Just Coffee Co-op called Electric Monkey Espresso. These 100% fair trade and certified organic whole beans evoke notes of cocoa, dark chocolate, and even a little tang.
The Morning Pre-Work Coffee Ritual
First, I bring out the electric kettle and fill it up with purified water. As the water comes to a boil, I bring out my electric coffee grinder.
Then, I take the beans and ground them fresh. I definitely had my share of brewing ground coffee throughout my early adult years, but I realized coffee takes on a life of its own when the fresh beans are ground to order and releases an incredibly rich aroma.
My favorite brewing method is the the pour-over. In preparation for the pour-over process, I bring out my ceramic, manual coffee dripper with my biodegradable cone filter, and then stack them onto my glass coffee pot. Afterwards, I gradually pour the boiling water through the coffee grounds and the organic filter.
My brewed coffee collects in the glass pitcher, and I take my coffee without cream or sugar. My pitcher holds approximately four cups, so I usually have coffee stashed in the refrigerator for later.
The Weekend Latte
When I am hosting family and friends at home, I juggle both sets of tasks as in I prepare the foam and the coffee simultaneously.
The addition of foam changes my coffee from business to leisure. There are several ways of steaming milk for a latte. I pour organic milk into a glass measuring cup, and microwave on high for 1.5-2 minutes. The milk comes out piping hot and ready for whisking. Then, I take my Zulay Original Milk Frother and the milk turns into the thickest, fluffiest, foam for gourmet macchiatos at home.
Lilly C. Lew Ph.D. 