I'm a certified astrologer and writer with a book out and another one on the way. I teach and practice mainly in the SoCal area. I am an artist, poet, and activist. My website is www.timesmithing.com. I am quite interested in Global Cooling and Greening and human rights. I come from an engineering family and have Aquarian ideas all the time.
Some of us like coffee. Some of us like gooood coffee, and are therefore called “coffee snobs.” We buy the beans. We have the grinder. We brew the coffee. Mmmm, we smell it and we drink it.
Then, for any number of reasons, we sometimes pour it out. There goes our expensive, good-quality coffee, right down the drain. Maybe we made too much? Maybe it sat on the burner too long? It doesn’t matter why. Or maybe, you’re cheap like me and refuse to pour out that coffee, so you reheat that day-old coffee and drink it anyway. But it isn’t as good as the freshly ground, brewed cup of yesterday. What are we gonna do?
What if you and I could grind less beans and brew more coffee? What if the coffee we brewed would taste superior to any cup you or I have ever made at home? What if we could brew coffee that would last three days, perfectly and naturally preserved, still hot, fresh, and delicious as if we had ground the beans only moments earlier?
The answer is that you and I would save money. Use less beans and produce more coffee; that means we are buying less. Less coffee is being poured down the drain, because more coffee is lasting longer. And to top it off, the coffee tastes better than it ever has!
I believe the technologies exist currently to design and manufacture such a “Café Primo”. But how does it work?
1) The coffee would be fed into the “Café”, by the operator, and ground internally. The brewing selections would be automatic based on the amount of coffee ground and the operator could select the “strength” desired.
2) The brewing process would begin automatically, or at a programmed time. An in-line charcoal filter would remove the chlorine from your municipally-treated water and as an option, the water could be re-mineralized at that time through the addition of calcium and potassium; good water is 98% of a good cup of coffee; this system could be bypassed if the operator’s water supply came from another source. The coffee is brewed at 212 - 199 degrees Fahrenheit for five minutes, thus extracting all the premium flavor of the beans.
3) The coffee would be stored internally in a special thermal carafe at the 199 F. Theoretically this could be done for several days.
4) When ready, you dispense it one cup-at-a-time. Here’s the best part: the serving temperature would be preselected by the user to be between 155 – 175 F and because of unique materials & design, would instantly cool while being dispensed. No thirty minute wait to enjoy your perfect cup of coffee, and no risk of third-degree burns.
The brewing stations would be offered in stainless steel, or a variety of handsome baked-enamel finishes.
