This thread was inspired by Opengrave in this thread.
Me? I buy several kinds, almost all whole bean since my coffee maker has a built in grinder. Illy coffee is my fave. They have a medium roast that is so nummy. The container is air tight or near air tight so the coffee doesn’t lose its flavor.
If I’m in Fresh Fields (a Whole Foods market), I buy their Allegro coffee. I like the Kenyan and Ethiopian but have also been known to try other beans.
There’s also a local brand here in Baltimore called Key Coffee Roasters. Key coffee’s really good. I like their Boat Builders’ Blend best.
I also try other gourmet coffee while I’m out in about. I picked up a really good roast in Fells Point once but I’ll be damned if I can remember the name!
I never buy coffee from markets like Giant or Safeway nor do I buy coffees like Folgers or Maxwell House. My grandmother buys that stuff and I don’t know how she chokes it down.
Now, as to my second question, I drink my coffee with cream, no sugar. I can take it black, but it has to damn fine coffee. I buy table cream for my house and use half and half when I’m drinking coffee out.
So, what kind of coffee do you buy and how do you take it?
I use to drink anything that said “coffee” on the label. Now my stomach can’t handle the grocery brands. My favorite is Gevalia Mocha, light with 1 pack of equal.
Hmmmm. Currently, I’m drinking Kauai peaberry: got a great deal on it from Cost Plus Imports. Eventually, I will make it through the entire bag… and the other one… and the next one after that… (I picked up one bag, my parents got me another one as a gift, and my Aunt picked up another one! Aieee! I’ve got coffee beans coming out of my ears!) It’ll take me awhile: I don’t drink coffee every day.
But when I do drink it… generally I make it into a latte: something about milk really brings out the taste of the coffee I find. Or, I make it into a mocha, and add some Almond Roca flavored suryp. Yumm…
Hmmm…For coffee, I prefer African or Yemeni coffees. I’ll enjoy drinking pretty much any single-origin varietal. South Americans are good too…
Now, I normally drink espresso, so I tend to drink a blend from my favorite green coffee retailer, sweetmarias.com.
I usually roast to somewhere from a city to full city roast depending on the bean. Beans will be consumed within 3-5 days of roasting and ground before brewing in my espresso machine, vacuum pot, or press pot.
Peets whole bean, half Major Dickasons Blend and half Fair Trade Blend.
I drink it with milk and sweetener and my wife drinks it black.
I sometimes get Guatemala when I feel like something different.
After I win the lottery, I’ll probably switch to Jamaica Blue Mountain.
Illy espresso, dark roast, pre-ground. Strong, to be made with my Delonghi espresso maker, and to be consumed from my designer brown smoked glass espresso cups.
Whaddaymean, “coffee snob”?
At work, I drink 4-1-1-1. That’s the combination you have to key in to get the least horrific product out. It’s called “Cappucino”, but it’s actually strong coffee with a creamy texture to it. The black stuff from our machines ought to be illegal if found in an Amsterdam canal, much less a coffee machine.
I’ve been drinking Yuban. Sometimes I buya grind-it-yourself brand (can’t remember which type), but this is cheaper and I like it. But I loooove coffee, so I’m making a list from this thread.
I drink coffee all day, and consider it second in importance only to chips and salsa. Therefore, I feel perfectly justified in adding four creams and four sugars. Hazelnut creamer, raw sugar. MMMmmm. I’m having some now, in fact.
~karol
Usually some groovy fair-share organic central american arabica stuff with a couple of macaws on the package from Trader Joes. . .“Cafe Pajaro.” Black. Used to french-press but then got a Cuisinart drip maker with a timer for sanity in the morning. I miss the french press, though.
I have a small Krups grinder I got out of the ex-boyfriend oh. . . 8 years ago now and it’s my best and oldest friend. I’m amazed it still works.
