There is nothing that I look forward to more in the morning than a nice cup of joe. It is especially nice to drink a cup of nice, hot, brewed coffee in the comfort of one’s home office. Today marks a milestone in my transition from New York City to St. Louis. As I write this, my Krups coffee maker is burbling away in the kitchen brewing my 100th pot of coffee in Missouri. It’s not as though I was actually counting each pot mind you, but today I used the last of a 100 pack of filters I bought a day or so after we rolled into town. 100 cups of coffee seems like a lot of coffee to me. And when you consider that I spent a large portion of August, September and October on the road shooting photographs around the country and wasn’t making coffee at home, then it really seems like a lot.
The ability to be master of one’s coffee is one of the things that is truly excellent about working at home. Back in cubicle-land my choices were either to leave the building and pay for Starbucks or some other over-priced chain (my office used to be in Times Square, so no local joints per se) or to drink the individual-serve coffee provided in the office break room. Even though it tasted like crap, I generally opted to drink the break-room coffee, simply out of convenience.
Now, I should point out at this stage that I am not a coffee connoisseur. I’m just as happy with a cup of drip coffee as I am with a nicely built shot of cafe americano by a barista who knows what they are doing. Granted, good coffee is, of course, better tasting and I am happy to get my hands on it when available. Last year for Christmas, Dr. Fiance got me a suh-wheet espresso machine which allows even drip machine guys like me to make a decent shot of espresso. Not that it was easy at first, you really have to practice with espresso and do the research. Which reminds me, I need to pick up some espresso beans – I haven’t really made much espresso lately and I’m likely to lose my touch.