I must be a freak, because to me coffee is just a drug, and methods of preparation are just discussions of a delivery system.
A cuppa has to be pretty awful before I’ll discern any loss of quality from an optimal cuppa, and I’ve never had coffee that tasted especially good. Well, rarely: when I was in Jamaica, I noticed that Blue Mountain joe had a nice flavor, and I think when I lived in France I was pleased by the quality of the coffee (and super-pissed about the quantity!), but generally coffee’s coffee to me.
But in particular, this topic came up in Chefguy’s cold brewing method, wherein the subject of heating cold-brewed coffee in a microwave was raised. I couldn’t tell the difference between a cup reheated in the nuker and a cup of the same coffee brewed fresh, and I was wondering how many of you think you could pass a blind taste test of microwaved coffee and fresh-brewed, assuming such a test could be properly designed. I know I couldn’t, and in fact, I make a French Pressful and then when it cools off I just reheat it, a cup at a time, all day long, and never notice nothing. Would you be doing a Danny Thomas if I served you a cup of nuked four-hour old coffee instead of the fresh French-pressed stuff you were expecting?