COFFEE.* Now that I have your attention … I’m going to talk about my newest love that any freelancer with a die-hard java obsession that’s unfortunately paired with a caffeine sensitivity should pay attention to: decaf Turkish coffee.
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I’ve been drinking coffee on and off all my adult life. For many years, I drank it straight, black, and strong just as I enjoyed it in a little cup in Paris when I was an art history student.
Later, I learned to add a pinch of salt to cut the bitterness. And for a short time, I added some conciliatory heavy cream when I had to cut caffeine in my 30s because it messed with my blood sugar.
And to make matters worse, at the start of my 40s, I had to cut coffee completely when I developed acid reflux. I compensated with chicory root tea for a while. I guess that helped build up the anticipation for decaf Turkish coffee later on. I’ll get to that soon.
You Never Forget Your First Love
But the fragrant memory of cuppa joe somehow continued to linger in my nostrils as I woke each morning. It helped that my husband has loathed the stuff ever since he worked as a restaurant server a couple decades ago. He certainly doesn’t insist on having that “nasty stuff” around!
Eventually, though, I gave in to the inevitable and introduced decaf instant coffee in the afternoons. Yes, it was a poor substitute but a substitute it was, nonetheless.
With instant coffee, I was able to more easily control the strength and monitor any adverse reactions. Of course, over time I increased the number of teaspoons and started to wonder if I should just start getting the quality stuff again.
I had discovered that mid-afternoon, after my lunch had settled, was the best time to avoid any heartburn. It was also the perfect time for decaf Turkish coffee as I would next discover.
Swept Away by Decaf Turkish Coffee
After my husband and I bought a sailboat, we found, among the many treasures left behind by various previous owners, a special little device. We originally thought the device was just for steaming milk, so it sat in a box for a while.
I believe the one we have is called an ibrik, and it has proven itself the perfect decaf Turkish coffee maker.
Before putting it on the stove, I savor the aroma of Gevalia, the cardamom I liberally sprinkle into the grounds, and the divine splash of vanilla. My first love has returned! Yes, my first love is coffee, and any true coffee lover would not judge me for that.
Decaf Turkish Coffee Is Simply the Best
I’m going to make a declaration that you may, at your own risk, argue against if you like. Brewing coffee this way is the best way!
There, I said it. I’ve tried French press, pour-over, moka pot, Keurig, drip, and—shudder—instant. I’ve ground my own beans ahead or right before imbibing.
But my decaf Turkish coffee has so far proven to be the best of them all. I thought I had reached my limit as an addict and it could never get any better, especially without the benefit of caffeine. However, I have pleasantly discovered how wrong I was.
It’s the Thought That Counts
I know I don’t do it particularly the “right” way, though. I’m supposed to boil the water first, not put all the ingredients in at once. And I’m also not supposed to strain out the grounds rather than let them settle to the bottom. I’m also definitely not supposed to add half and half to it.
But you do your decaf Turkish coffee and I’ll do mine. And I’ll sit by the window sipping this delicious brew (who am I kidding—I’m probably watching Netflix or Hulu more often than not) before heading back to my desk to finish the rest of the day’s freelance work.
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Happy Valentine’s Day! Remember to enjoy the simple things, especially during these challenging times. How do you like your coffee? Can you claim it as your first love too? Please let me know in the comments, send me a note, or share this post using one of the links below.
*I would have left coffee just like that in its own paragraph if not for stupid SEO. But, alas, I have to make sure I have a key phrase in the first paragraph if I want to rank.