It’s a good thing Customs doesn’t limit the amount of coffee an American can bring home. As you might imagine, I returned from Costa Rica with a sack of beans—and I’ll get to that. But first, I want to introduce you to our new fave gadget, simple as it is: the chorreador de café. Apparently, every Costa Rican household used to have these nifty devices until they gave way to electric coffee pots. Boo hiss, this is mucho better.
Anyone familiar with Southeast Asian coffee will recognize the sock method, which often incorporates a bit of ballet into the long pour of hot water through dense grounds. It’s beautiful to watch, but I think I might prefer the chorreador de café for its ease. The sock sits snugly in its hole at the top of the frame and all you have to do is pour, then drink. It’s quick and clean, and highly successful.
Granted, we’re accustomed to good coffee in this house, thanks to our French press. And we used decent grounds in the cup above (Organic, shade-grown Café Miramontes, produced just up the road from Miramar, where my niece lived for the first part of the summer. The coffee was a gift from her host family.). I put a couple of big spoonfuls into the sock, and a minute later Jerry had a potent, rich (but not bitter) cup of espresso. I slid another cup beneath the sock, used the spent grounds and made myself an equally delicious cup, which was a necessary pick-me-up that particular afternoon.