Actually, that reminds me that I am a coffee snob. I’ve been working on it, but I still reject, out of hand, most offers of “coffee” unless I know exactly where it came from. For me “coffee” does not include:
- instant (ugh!)
- a mug of milk frothed up with instant coffee (I kid you not, this has been offered to me more than once)
- something that you made in the office coffee maker that is only drinkable (and then, only barely) after you’ve added several servings of cream and sugar to it (yes, dear colleague, I am looking at you)
- anything that comes pre-mixed with dairy product/sugar or any imitations thereof
- anything that comes out of a machine where you put a cup under a spout and push a button (espresso not included, Tim Hortons “cappuccino” definitely included)
- anything that comes with flavour syrup
- anything made more than an hour ago
I like to know where my coffee was grown, and if you look at me like I’m an idiot for asking, then sorry, I’ll get my brew elsewhere. I would like it to be fairly traded, and I will not believe that it is unless the producer explicitly says so and defines what they mean by it.
I don’t like South American coffee very much. Yes, I’m serious. Yes, I can tell the difference. I prefer Mocha Java or a straight-up Ethiopian. No, I don’t like Costa Rican. Yes, I’ve tried it. Yes, I know you think it’s great and that your marketing department has decided it’s the coffee of the month. I do not like it, Sam I am.
And finally: “Mocha Java” is not a flavour. It’s an origin. Yes, I know Mocha sometimes means Chocolate but not in this case. The only thing worse than a coffee snob like me is an ignorant coffee snob like you, who turns up your nose at my Mocha Java suggestion because you don’t like flavoured coffees.
scones: I developed an appreciation for scones while working as a barista (as a side venture to developing my coffee snobbery). Most scones are boring and not very tasty, but this one chain (actually two major chains in Toronto) sell the most amazing scones ever, the only ones I will eat. They’re the best-kept secret in town because they are deceptively named. For example, what the barista will tell you is an “apple” scone is actually “apple with butterscotch chips,” what they label “raspberry” is “raspberry and white chocolate.” Even their berry ones are great because they use real berries (rasp- and blue-) and the juice from the berries is the liquid in the recipe. They are divine. jrfranchi, if you are ever up this way, I will make sure you get to try them. Failing that, ask your wife to make you some with the above-mentioned ingredient combinations.
Surprisingly, when I had scones as (I was told) they were meant to be eaten - ie with fresh clotted cream - I was very disappointed. Give me raspberry and white chocolate or give me … well, don’t bother giving me a scone at all.