Thursday morning was an early one as I prepared to travel across the city for a morning language class – one where the whole school gathers, not only celebrate Christmas, but to learn about culture and traditions of Christmas in the Philippines. I wondered what morning traffic would entail, as I don’t normally travel during rush hour and I’m still learning the impact that Christmas has on traffic (hint: it only makes it worse).
The coffee addict that I am, I knew I’d need some before or during my trek across town. My main hurtle: the MRT. The Metro Rail Transit doesn’t allow food or beverages, so even if I made my coffee in the morning to take with me, and successfully stored it in a tightly-sealed mug in my backpack, it may no longer be the desired temperature as I drink it on my walk from the train to the jeepney.
You see where this is going.
So this morning, through the fog of my sleepy brain and as the pollution dances in the early morning sunlight, I approach my home coffee station with the freezer door open. Grabbing a small pitcher and filling it with ice, I turn on the kettle and measure the beans.
(Cue rabbit trail: These beans are delicious. When Carrie came to visit a couple of weeks ago, she brought them from her friend, Cedric, who roasts them in his garage. Not only does he roast them in his garage, but he sells his beans and roasts them to order. You order, he roasts, he ships them. You pay him for something like that too, that’s how it works. He also posts on his Instagram roasts he do that are for her personal stash, just to make you jealous.)
I wet the filter, pouring the heated water into the Aeropress to warm it. I swirl the ice in the metal pitcher to cool it. It’s a strange yet wonderful contrast of temperatures, much like the difference between the December temperatures I’m used to and the ones I’m experiencing now (hint: I’m making iced coffee in December).
I grind the beans, their sacrifice for my energy and delight. The fresh grinds then cascade into the warmed Aeropress, awaiting their fate of a warm bath before the icy cool down. (I hear that’s good for muscles too.) The magic of this recipe variation is this – split the weight of the 270 grams of water between the warm water and the ice. My one hand holds the condensation covered pitcher, my other hand grasps the steamed plastic syringe. I wait the appropriate time. I push the plunger slowly, releasing the aroma and the warm elixir.
The recipe is from Heart Roasters. Earlier this year, we sat at the bar (in front of the roaster!), on a coffee stop while passing through Portland. I sat beside my husband who is a better differentiator of tastes than I. (When I taste “fruit,” he tastes “granny smith apple.”) He clutched his cup filled with what he declared to be a chocolate orange. Smooth mocha and an espresso that blossomed into notes of citrus. He missed the coffee before he finished it.
I trust a recipe created by these crafters of deliciousness.
The icy variation is a simple one from EDSA. Next time you walk up the stairs to the coffee bar, after sitting on the bus or standing on the train in the hot afternoon, order an iced coffee at the counter. Stand there and watch the process. See Eli assume her perch and craft your beverage.
I took my coffee to go. It accompanied me across the city along with the tray of brownies I made for the Christmas party. I stored the travel mug carefully in my backpack as I inserted myself onto a packed train car, and its removal added a spring to my step as I walked to the jeeney terminal. I sipped it on the ride to the palengke, where I would get down and finish my travel by foot. I cherished each sip of the cool, refreshing flavor, bursting with honey-apricot nectar. (Though It took me the length of the jeep ride to recognize the apricot.)
Arriving well-caffeinated and in good cheer, the warm-weather Christmas celebration will bring with it new traditions and delights – like making iced coffee for Christmas traffic adventures.