This post started out as your basic coffee comparison. I somehow ended up with three different types of green Ethiopian coffee beans and thought it would be really interesting to roast some of each and compare the three. In the process, though, I lost an old friend.
The little black Braun coffee grinder, aka “Grindy”, has been with us for over twelve years. With the exception of a couple of vacations where Greg and I went away together (circumstances and dogs tend to make this a rare event), and a brief period where I tried to pretend that I could live without the precious black elixir, old Grindy served us daily, sometimes twice a day, turning shiny black coffee beans into a magical “just add water” kind of powder that we revered. He came into our lives at a time when even the idea of grinding coffee at home was unheard of. At dinner parties, I’d step into the kitchen and fire him up and guests would come running to see what the noise was.
We gummed up his blades with nasty flavoured coffees, dented his plastic exterior with many taps of a teaspoon to get all of the coffee out, sometimes went weeks without cleaning him properly. Yet he still soldiered on, grinding our morning brew like the trooper that he was.