Cinnamon coffee is my new favorite afternoon ritual. Normally I love a cup of hot chocolate, but let’s face it. Even made with almond milk, that’s a little too much sugar to consume on a daily basis… especially if I’m going to want dessert later on in the evening.
I am not a pour-over coffee expert- true baristas would likely shudder at my methods- but I consistently get a terrific cup of coffee, and the spicy cinnamon makes it special enough to feel like a treat on cold afternoons.
If you’re interested, Blue Bottle Coffee has a technical guide with pictures that will help you with the process visually. My technique is hardly as precise. I don’t pre-moisten the filter, and I also grind my beans much finer. But the pictures are helpful, and I’m sure if you are in the mood to follow their instructions to the letter your coffee will be amazing :)
Recipe inspired by Top With Cinnamon
15 grams (about 2½ tablespoons) whole coffee beans
½ teaspoon ground cinnamon
250 grams water
Finely grind the coffee. Pour it into a coffee filter along with the cinnamon. Stir the coffee and cinnamon together.
Boil water, then let it sit for about 30 seconds. Gently pour just enough water over the coffee grounds to completely moisten them. Once that has fully absorbed, cover the grounds with water and allow it to drip. Repeat the process (pour, drip, pour, drip, etc.) until your cup is full. Discard the filter, drink the coffee.
Makes one small cup.