Ahhhh....coffee. Whats your favorite?

[MonkeyDragon]

Being a highly trained coffee professional, I have to say that the posts in this thread are absolutely PAINFUL to me, and I wish that I could prepare everyone a cup of fabulous coffee thats not instant, or preground mass marketed, or drenched in artificial flavors to cover the taste of inferior beans. To anyone who lives in the Detroit area by way of grosse pointe, I WILL prepare you such a brew, because it hurts, my friends. It hurts.

My favorite coffee, sadly discontinued, as it was a limited time offering, is my company's Ethipian Sidamo. It's a wet processed coffee, very light roast. It has a floral aroma, high notes of bergamont and a kind of herbal spiciness. Naturally sweet with a light, clean finish.

Mind you, I do still take a lot of milk and sugar in my coffee, because that's how I lke it. And if I'm out for breakfast and feel like some joe, I don't turn my nose up at the diner swill. I also greatly enjoy the sugar bomb espresso drinks. But to me, favorite coffee means favorite drip.

 

[Relique du Madde]

French Vanilla flavored with three sugars and plenty of cream, but when I'm at a night club blacker than the pits of hell and plain.

 

[Enforcer]

I like Illy and Intelligentsia Black Cat. Espresso only please (french press is okay too).

 

[B4cchus]

Fresh ground 100% arabica home-brew espresso. Everything else is a farce (like the very dark tea i am drinking right now out of our office 'coffee' machine).

 

[JediSoth]

For straight-up coffees, I've found Kona blends to be the best tasting to me (possible because I've never had pure Kona). I usually make a mocha, though, and I like my gas station coffee mochas better than anything I've gotten at coffee shops, like that mermaid place.

'tis a simple recipe: 3/4 coffee, preferably Kona blend, but Guatemalan Antigua or some Ethiopian blend does well too, 1/4 hot chocolate from the noisy machine with 6 Splenda (for a 20 oz.) and a little tub of French Vanilla creamer (though the new Toasted Marshmallow adds an interesting twist). It's also MUCH cheaper than stuff served by baristas.

JediSoth

 

[MrFilthyIke]

Barnie's Ethiopia Yirgacheffe.

If I'm feeling a bit fruity, I will buy some 100% Jamaican Blue Mountain.

If unable to achieve either of these, 7-11 on the go.

 

[Cat Moon]

Personally I can't get enough of Rocamojo's Wild French Roast Organic Gourmet Coffee. Expensive, but so, so good.

 

[Dannyalcatraz]

Any coffee I can add sugar and milk to is fine by me- typical ratio is 1/3 of the cup is reserved for each ingredient.

OK, kidding (but not by much)- but it has to start off strong so that my preferred dilutions won't make the flavor disappear. I like to cook and fiddle with recipes, so I'm currently considering the merits of just adding Hershey's syrup instead of the sugar/milk combo.

As for right now, I'm currently enjoying a Cafe Oscar, in which the coffee is nominally black, but is spiked with amaretto and coffee liquors. Good stuff.

I do enjoy a wide variety of flavored coffees, but don't have a true favorite. Again, brew it strong, and then let me tweak it.

 

[EricNoah]

At home I drink a chocolate caramel truffle medium roast coffee, usually with sweetener and a splash of hazelnut creamer. I find that a lot of flavored coffees have a chemical taste, but this is one I really enjoy.

On the road, I like McDonald's coffee. It's just about the only thing I will eat from there, but I like it for some reason.

 

[Dannyalcatraz]

About the only commercial coffee (as in, served in a restaurant or similar establishment) I drink is IHOP's.

Its usually strong enough to withstand my ministrations.