I keep wondering if it is somewhat like cilantro. I can’t stand Starbucks coffee and skunky is a term I would use for the grounds. But I get that that isn’t everyone’s take.
I have no axe to grind about Starbucks, their coffee just taste bad to me.
Speaking of coffee, I have a Delonghi espresso machine. Small and relatively cheap. It’s only about 6" wide, so it fits easily on my small counter. Two days ago I thought “hmm. . .I don’t think I’ve ever cleaned the grounds holder thingy”. So I took it apart and HOLY SHIT! I can’t believe I’ve been drinking coffee made in this mud pit! Cleaned it all up good and my coffee tastes much better now.
I agree on Starbucks. Never liked their coffee. The wife will buy a latte from them at the local grocery. They’re too cheap to put out sugar for their customers, so she brings it home to sweeten.
Coffee, caffeinated and strong.
A little sugar added to the initial cup. Flavored or cream-gloppoided coffees are not for me.
My mother frequently drank iced coffee. I’ve never wanted to try it. Coffee ice cream is fine.
My wife disagrees on both points.
Light-to-medium roast is my preference for brewed. Black, although in the morning I will sometimes take the merest splash of cream. Starbucks blond roasts are fine. I don’t get the over-roasted flavor people bitch about even from their regular roast. They solved that problem when they introduced Pikes Place brew. Normally, I make it at home as a pour over.
Oh, I also love Turkish made in a cezve. That one I take sweet. Maybe with some cardamom.
Does she drink Starbucks coffee, or a Starbuck coffee-flavored drink?
Coffee from the hills of my home island (El Coqui, Don Pello, Lareño, Alto Grande, etc), dark roast. If I find myself somewhere w/o such access then Bustelo serves the purpose.
If just for me or plus one, brewed in moka pot and taken with milk (heated separately). If for larger group, then drip and black.
At some point in the past that I can’t really pinpoint now I stopped taking sweetener with my coffee as a regular thing at home, when I still do it’s mostly when I take it black and I go for brown sugar.
At meetings or conference events that have a coffee station set up or at the hotel breakfast buffet I tend to use hazelnut or vanilla creamer.
Peets, Major Dickasons whole bean, fine grind, drip machine. Light light-cream, bit of turbanado sugar. 2nd cup black.
Mmm, coffee ice cream. Is that still just a New England thing, or is it more generally available now?
Somewhat related is coffee yogurt. That definitely was only in New England for a long time. It sounds gross but (to some people at least, and I am one of them) it is delicious.
I think you can get coffee yogurt most places now, yes? Sadly, I’ve eschewed flavored yogurts in my old age, so I haven’t looked recently. But I think they sometimes have it here in Hawai’i.
Coffee ice cream has been a thing in the NY metro area at least my whole life.
I’m reasonably sure a lot longer.
Medium to dark roasts from a rotation of local roasters, ground fine in a burr grounder, then a double espresso made with a Breville Cafe Roma, the cheapest, smallest and least complicated of their machines. Real aficionados may insist the machine doesn’t make real espresso. I have no opinion on that. Sometimes I use an Aeropress instead. Steamed milk added to make a small cup–cortado or Gibraltar-sized, but more coffee than milk. Outside home, whatever, but I would prefer anywhere else to Starbucks. I don’t hate Tim Horton’s.
I never used to drink coffee; the few times I tried it I didn’t care for the taste, so I just didn’t get into the habit. Then about ten years ago a friend moved in with me. She needed her morning coffee, so after a while she bought a Keurig and we found a space for it in my kitchen. Along with the Keurig she picked up a variety pack of flavored coffees, and out of curiosity I tried some of them.
Now I drink caramel, hazelnut and pumpkin spice coffee (amount others) with different flavored creamers. I’m still miffed that for some reason my local grocery store has stopped carrying Southern Butter Pecan creamer.
My normal coffee is fresh-ground medium-roast beans – roasted right in the store where I buy them – the coffee made with the Melitta filter method, brewed strong and doctored with only half a teaspoon of sugar and lots half-and-half cream. A toasted bun or bagel is an essential accompaniment, and if a bagel, it usually gets herb & garlic Boursin cheese on it.
Other than that, I sometimes have “eclipse coffee”, so named because when I visited a friend who was in a better location for viewing last April’s total eclipse, he offered me some President’s Choice medium roast cold brew coffee. I’d never had it before, and I’ve associated cold brew with the eclipse ever since. I quite like it, and although I normally hate black coffee, this stuff is different and I prefer it black. I pour it in a cup and nuke it. It needs no additives. It’s very strong and I use a small cup, treating it somewhat like espresso, and I get a good caffeine jolt out of it!
I am mostly a tea drinker for my daily caffeine, and for my morning hot beverage. But i drink coffee when I’m traveling (I’m pickier about tea than about coffee, because I’m willing to drown bad coffee in milk) and i sometimes indulge in a decaf coffee in the afternoon when I’m home.
My home coffee is now Cometeer. It comes in little frozen pucks of concentrate, just add hot water. (Or cold, if you are into that.) It costs as much as buying coffee at a shop, but it’s even easier. I literally plug in my electric kettle, and add hot water and a coffee-ice-cube, and wait a until it melts. If you want to take it with you, it keeps defrosted for a few days, so that’s easy. (It comes packaged in a little aluminum cup shaped like a Keurig capsule.) The regular coffee is very good, but there are lots of sources of very good coffee. The reason i buy it is that it’s just about the best decaf I’ve had. Also, my nephew works for the company. But i didn’t but it until I tried the decaf.
Now, i admit, if i buy Major Dickinson decaf, and use it right away, that’s pretty decent, too. But it gets gross if i keep it for a week. This stuff keeps forever in the freezer. (More than a year, anyway.) It’s vastly better than any of Keurig decaf I’ve found. And with my haphazard coffee consumption, that extended window of deliciousness is really valuable.
How do i drink it? I prefer good coffee straight up, hot and fresh. I like drip and espresso. And really good coffee is best lightly roasted. All dark-roasted coffee taste much the same. (Which means mediocre coffee is often better if it’s more darkly roasted.) I prefer mediocre or bad coffee with a lot of dairy, preferably cream, but whole milk will do. I also enjoy cappuccino, which is almost a different thing.
I use an “english muffin” w/ Boursin. Bagels get cream cheese & smoked salmon, capers.
But with coffee, I prefer baklava (as said earlier), or some kind of sweet pastry; cinnamon rolls or the pecan danish thing they sell at the store bakery.
I dont like sour coffee, I love bitter coffee. I always thought starbucks (the plain coffee) was not sour, but more bitter, and I liked that. In an experiment, I specifically bought robusta (more bitter more caffeine) only beans, and arabica only beans (less caffeine, more acid), trying to blend it myself, but I couldnt make it work.
I make cold brew at home, basic Folger’s medium dark roast, 3 cups of grounds in a gallon pitcher, fill with unsoftened well water, soak for about 20 hours, filter and refrigerate. No dilution, as the Mrs. and I like it strong. I enjoy about 10 oz every AM with a big shot of half and half and 2 ice cubes, and that’s it for my daily coffee consumption as a rule.
I used to be super into making espresso at home, grinding my own beans in a top level burr grinder, and able to make a godshot about every 3rd or 4th try when I was on the top of my game, but it got to be too much effort, frankly. I still love a godshot espresso when I can find one though. But I fear that if I try making it at home again, I’ll want to go with a fancy lever machine like a La Pavoni. Down that path would lead to madness. Though if I could do godshots in 2 pulls out of 3, it’d be worth it.
Can you please explain godshot? Not a terminology I’m familiar with.
" A God shot is traditionally a double ristretto shot that is brewed using the same amount of ground coffee as a double espresso but which only yields a volume of 1 oz, the same as a single espresso. In recent times the term is used in every day vernacular, which can refer to a well pulled standard espresso shot. The God shot will always be served in a 2 oz demitasse."
From here: God Shot - Coffee Dictionary
Czarcasm nails the classic definition, a double ristretto. I do adore a ristretto, it’s true.
But the more current definition of godshot, from the same source cited above is " A God shot can be described as a perfect shot achieved from an espress machine, where the recipe and all of the parameters that go into espresso brewing such as bean type, roast, grind size, dose, water volume and temperature, as well as properly maintained and clean machinery all align to produce a coffee shot that is considered to be perfect by the taster, barista or customer".
Thank you. I rarely have expresso. I really enjoy the coffee my wife has figured out, but I am not actually a coffee snob at all. Now beer, that is where I get particular. I’ve been called a beer snob and I can’t deny it.