This recipe will please chili heads and coffee snobs alike. It took me a while to reconstruct events that led to this tasty discovery. Unorthodox as it sounds, it’s pretty good!
2 tbsp Fresh Ground Coffee
2 cups filtered water
1 tsp chili oil (in plastic container with snap-on lid)
1. Remove chili oil container from Chinese takeout bag and place in desk drawer for later use. Make sure that the chili oil is next to your “Coffee Sock” (or other reuseable fabric coffee filter ).
2. Rummage around in desk drawer. Stir contents vigorously.
3. Allow at least a week for fabric in Coffee Sock to soak up chili oil that spilled on the bottom of the drawer.
4. Throw away empty chili oil container. Forget about chili oil completely.
5. Heat water to boiling point. Don’t allow water to come to a rolling boil.
6. Put fresh ground coffee in Coffee Sock. Pour boiling water into Coffee Sock, holding the sock over a coffee mug. Allow all water to drip through the grounds into the mug. Discard the wet grounds.
7. Add sugar and creamer to taste. Stir until dissolved.
Allow enough time between steps 3, 4, and 5 to make your first cup a “why is my tongue burning?” puzzling coffee treat!