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Coffee was poured, not always a blessing in France, although this was an improvement on the usual pallid French brew, anathema to Americans adapted to the exacting contemporary coffee ritual.
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Louis Pasteur's book on beer, from 1876 (which is shown), may have sought to elevate French brewing so it could compete with rival Germans.
The antipathy toward the French, brewing under the surface for years as a residue of more than 100 years of colonial rule, may have been sudden and violent, but more bizarre than the rabid Francophobia on display here has been the intense pro-American sentiment.
But spices aren't often added to Belgian Christmas beer (that's more of a French brewing tradition).
I try the French press brew.
Brew the coffee according to the instructions for using French press brewing.
At the adjacent Stumptown Coffee, powerful French press brews were free Monday mornings till Tax Day.
The size of the grind depends on the brewing process: For a French press or cold brew coffee, make a coarse grind, with chunky particles similar to potting soil.
And yet the one I crave in my heart of hearts — and brave ridicule to mention — is a large-production, molasses-dark, blue-collar French beer called Pelforth Brune, brewed since 1937 in the town of Lille, near the Belgian border.
The ritual starts with grinding Peet's French Roast beans, brewing the blend, and drinking it either from a Wedgwood teacup or a hand-painted pottery mug.
So, instead of offering the traditional Gatorade and water the boys sold donated freshly brewed French roast coffee, baguettes and gourmet hot chocolate for cold winter night games.
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