I have never in my life found a flavored coffee that either tasted like its purported flavor, or that even tasted good. They all have the same kind of sickly burned-sweet taste that doesn’t come out of one’s mouth for hours. What gives?
I’m not talking about the GFI coffees, which are all creamer and sweetener. They taste pretty darn good. I’m talking about the plain ground coffees with names like “Cinnamon Mocha Nut” or “Chocolate Truffle.” Guess what, folks. No cinnamon. No mocha. No nuts. No chocolate. I can’t even taste any coffee.
I’m with you. I don’t even like the way they smell. I can get along with a bit of chocolate and I’ll drink hazelnut if there’s no other option, but please keep the rest away from me. Orange and raspberry and coffee are not compatible flavors.
Perhaps the worst I’ve ever tried–and this was only because of morbid curiosity, I almost never drink flavored coffee–is the cranberry coffee at 7-11. I just could not imagine how those two flavors work together. I mean, they must have some redeeming qualities if they’ve actually made it out of the focus groups and into the stores, right? No. There’s a good reason it’s never occurred to any sane person to marry these flavors.
The same sort of logic drove me to try a basil & walnut flavored beer in Moscow.
Flavored coffees mostly have a sharp chemical flavor to me. My dad likes them, so I drink them and smile whenever we go and visit, but I do wish he’d develop a taste for good coffee.
There’s one exception, though. Many years ago I worked at a pretentious mall bakery, and there were rows of flavored coffees up front. The only tasty one was Southern Pecan. It actually had chopped pecans mixed in with the beans, so when you ground the coffee, the nuts got ground up as well. That coffee had a pretty clear nutty flavor, and the combination was tasty. Not incredible, but tasty. Especially with cream and sugar; then it was like drinking a slightly better-than-mediocre pie.
Coffee is correct only when black. My wife drinks chocolate coffee. I kid her about putting candy in her coffee. I will not mention Hershy squirts in coffee to her though.
Arrgh , those flavoured coffees are horrible. My sister in law keeps bringing out a Tia Maria flavoured one on special occasions - it’s just undrinkable.
I’m not even offended by the idea of coffee being mixed with other flavors… like I said, I find the GFI instant “coffees” to be quite pleasant (especially Cafe Verona–coffee and cinnamon), I like real mocha, I even like mocha with a shot of Starbucks’ valencia orange syrup. Actually, it makes my knees weak it’s so good.
I’ve just never found a coffee flavored *in the beans * that was even worth finishing a cup of. What on earth is the problem and why on earth do people like them?
I like the smell of them, but I can only drink a very few. Irish Cream and French Vanilla, I think. Most of the nut ones, to me, taste like squeaking or dust (I can’t explain it, they just do) and lots of them give me headaches.
I was on a kick several years ago for a few mo’s, drinking Folger’s French Vanilla, I think that was the name of it? Relatively new on the market, so decent coupons for it, and I liked it w/ quite a bit of 1/2 and 1/2 in it…it was almost caramelly?
Now, back to basic black, not even using any dairy, and never ever used sugar…that, to me, is an abomination!!!
If you haven’t tried a cup of flavored coffee that you’ve liked, then you probably just don’t like them and should quit trying. No sense in wasting your money on them.
Personally I like some of them and I find the GFI coffees to be shudderingly awful. Mainly because they are much, much too sweet and I suspect their coffee content is negligible. I don’t like sugar in my coffee at all, so the flavored bean coffees work much better for me. There are only a few flavors I will drink on a regular basis, though, like French Vanilla. First Colony makes a coconut coffee called Toasted Macroon that is probably my favorite, but I can’t get it around here.