Ahhhh....coffee. Whats your favorite?

[Jdvn1]

Cafe cubano. Yum... love that stuff. That's hard to find, though, so I'll sometimes go with a normal black coffee or a mocha. I love coffee, though.

 

[ssampier]

Work coffee is never quite the same as coffee at home. Not as fresh? I don't know. I use name brand filtered water at work (Culligan) and generic gallon bottled at home.

 

[Tinker Gnome]

What is the appeal of coffee? I tried it once and found I did not like the taste at all. I know people drink it for the caffeine, but I just can not find it tasty at all.

 

[Enforcer]

What is the appeal of coffee? I tried it once and found I did not like the taste at all. I know people drink it for the caffeine, but I just can not find it tasty at all.

I had the same opinion as you, until I had really good coffee. Go to a small, independent coffee house that always seems crowded and try a cappuchino or something, it may change your mind. And if not, hey, that's okay too.

 

[Atanatotatos]

Illy espresso. Stumptown is too murky.

YES. A thight, strong, espresso. Illy is good. Good tastes, sep.

 

[Pbartender]

What is the appeal of coffee? I tried it once and found I did not like the taste at all. I know people drink it for the caffeine, but I just can not find it tasty at all.

There's a few things to remember about coffee...

First, any kind of beans can make a good cup of coffee. You just need to get grounds to water ratio right, so you end up with just the right strength. A lot of people are under the delusion that stronger coffee always equals better coffee, and that you can make bad coffee good by making it stronger. That line of thought is complete idiocy. Coffee that is too strong can be just as bad, of not worse than coffee that is too weak.

Second, sugar and cream are like gravy -- add enough of it, and it'll make anything taste good. That means two things... A) It's a good way to start yourself sampling coffee, and B) a lot of coffee shops have a tendency to hide bad coffee under oodles of milk, whipped cream, sugar, and flavored syrups.

Lasty, freshness is very important. Especially when your using a typical drip coffee maker with a hot plate. If the coffee sits on the hot plate for too long, it scorches the coffee, bitter oils form on the surface, and the water slowly steams away, concentrating the remainder. After an hour or two, you end up with a bitter-burnt tasting coffee that's too strong.

This is why, surprisingly enough, I find some of the best "ordinary coffee" comes from places like McDonalds or Dunkin Donuts... The turn-over rate for their coffee is so high that it is always fresh. And since they use pre-measured packets of coffee grounds, it's almost impossible for them to get the dosage wrong.

 

[Tinker Gnome]

Thanks Enforcer and Pbartender!

 

[freyar]

Slow day on EN World, so I might as well chip in.

These days, on the rare occasion I drink coffee, it's either a cappuccino or really sweet mocha. But my favorite coffee I don't really get any more: one of the religious groups in my hometown had food as a major tradition, and the Christmas services always had bread (rolls flavored with nutmeg and allspice) and coffee. (Pretty much everyone in town, no matter their religious affiliation went to these services, at least partly for the food.) In any event, this coffee was loaded with milk and sugar, but I've never been able to reproduce the taste. Apparently, it must be prepared for hundreds of people at once, or else you can't get it right.

 

[EricNoah]

Ooh, I forgot one of my favs ... Panera's hazelnut coffee. A dollop of cream, a little Splenda, it's the drink of the gods...

 

[Relique Hunter]

Well, I'm a fan of Timothy's World Coffee Colombian La Vereda blend. Absolutely magical. I fact, I'm having a cup right now.