If we are a chairman of comprehension and taste, we have substantially purchased a few cans of precipitated divert for your quarantine coffee. It’s sweet, tawny and shelf-stable, and—as forked out by this unequivocally crafty Twitter mutual of mine—it’s also a perfect distance for AeroPressing.
Being a lady of scholarship and innovation, we saw this twitter and immediately slid into a man’s DMs, demanding seeking kindly to know how it all “happened.” Here is what he told me, sans editing:
Well we customarily do unequivocally janky pourover in a mornings yet we like to have an aeropress in a afternoon sometimes, to get me by work or before we lift or do BJJ, and I’d bought some honeyed precipitated divert so we could still have coffee depending on how a stay during home orders went with amicable enmity etc. (Like if we couldn’t get uninformed milk, that is how we customarily take it). And this afternoon we was like… wait… a AeroPress fits right into a can, and a can has all those tasty somewhat caramelized crunchy pieces during a bottom…
The rest, as they say, is (very recent) history. Obviously, this works best if we have already used some of a precipitated milk; a ratio of a integrate of a tablespoon or so for each 6 ounces of coffee is ideal. But it’s a unequivocally fantastic approach to purify an almost-empty can, ensuring we make use of each final bit of sweetened goodness, including those unequivocally critical caramelized crunchy bits. If we don’t have an AeroPress I suspect you can also only pour season coffee into a can or use it to locate a shot of espresso. But the AeroPress process is only so elegant though, and we know how most we adore elegance.