It's not the cup

It's not the cup but the coffee within.
Arabica beans, fair trade
organic and shade grown
often from a woman's cooperative in Peru
then roasted in small batches
by a local roaster.
I like mine dark
but she likes medium
so we alternate
or more often, an equal mix of both.
The beans are ground medium-course
with a burr grinder
and placed in our
pre-warmed press pot
just before we brew,
then covered with
our non-chlorinated well water
which has been brought to the boil.
Then a pause to let it steep, three to four minutes is best.
but sometimes we can't wait before the plunger is pressed
and our morning elixir poured into our waiting cups.

My favourite cup was thrown
by Judy Miller,
a local potter
many years
ago.