animals such as the bear cat.
To get the most out of coffee, Ernest Escaler suggests extracting the coffee in a plunger for better consistency.
“The temperature of the water has to hit before the boiling point. If it’s too hot, it overextracts the coffee, leaving a dry, bitter taste,” he says.
Under-extracted coffee, on the other hand, is sour and salty.
Escaler adds that he prefers to let the coffee sit in the plunger for a minute so that he can drink it hot.
Cups and plungers should be warm to preserve the heat.
To him, it’s all about savoring the aroma, the consistency, richness and the subtle sharpness.
“In soft drink, it’s just the taste,” Escaler says. “Coffee drinking is a ritual.”
