Strong Coffee

Last night I learned that I make strong coffee. After two of my relatives commented on it’s strength, I tried to defend myself by saying I measured out the same 1 tablespoon per cup that Michelle had told me to 6 years ago. Michelle corrected me saying that it’s supposed to be 1 heaping tablespoon per two cups. I was a little embarrassed at first, but realized that I’ve been double-making coffee for going on 6 years. That means all those Sunday mornings we’ve run out of coffee were for not. In fact, at an average of around $7.50 a bag, I’ve probably brewed away $1200 on overly strong coffee. I’m afraid to figure out how much extra creamer I’ve used as well. Damn.

I asked Michelle and Jason why they never said anything before, and they simply said “they like it strong.” I’m more of a fan of the new windows that could have bought, or a laptop.

So this morning I ushered in a new era of normal strength coffee. I poured the last cup of the double-strength from yesterday’s brew and nuked it for myself, then started the pot with only 2.5 scoops of grounds. Well, maybe closer to 3.