I take in enough caffeine to kill a baby elephant. Most of it in a pre-workout supplement in the mornings before I lift. Then a 3-4 cups of coffee by lunch. On the weekends I usually only have a couple cups of coffee in the morning. Don't really drink soft drinks, will occasionally drink ice tea.

Black. Strong.

Black. Strong.

That was me.

Coffee is like wine. There are different kinds of coffees, and roasts make an even greater difference. For me, I prefer Indonesian and/or East African Coffees. Beyond that, there are 3 "musts" in coffee: Water at the right temp, grind of coffee appropriate for type of filter/brewing, and quantity of coffee.

 

Water should be free of "flavors". The kind of water you use affects the taste of coffee. As well, starting the brew process with cold water allows the brewer to heat the water to optimal temp for extracting the oils from the coffee. You should use the correct grind for the filter you're using. I use what is called a "gold cone". It's conical in shape and metal, so the grind for my needs is a different than someone who uses a flat bottomed basket and paper filter. I also love french pressed coffee, which requires yet another grind. Lastly, use the right amount of coffee. People often think that if the coffee is too "strong", they should use less coffee. Doing that, though, means the water runs right through the coffee without extracting the flavor. Then, you get a bitter, tasteless cup of coffee.

 

Like I said, I prefer the Indonesian and East African coffees, which have deep, smokey, intense flavors brewed correctly. For those without those tastes, Columbian coffees brewed correctly will have a lighter flavor, more acidic finish, but without the intensity of those I prefer.

 

Any one want more info? I'm a Starbucks Certified Coffee Master.

Coffee is like wine. There are different kinds of coffees, and roasts make an even greater difference. For me, I prefer Indonesian and/or East African Coffees. Beyond that, there are 3 "musts" in coffee: Water at the right temp, grind of coffee appropriate for type of filter/brewing, and quantity of coffee.

 

Water should be free of "flavors". The kind of water you use affects the taste of coffee. As well, starting the brew process with cold water allows the brewer to heat the water to optimal temp for extracting the oils from the coffee. You should use the correct grind for the filter you're using. I use what is called a "gold cone". It's conical in shape and metal, so the grind for my needs is a different than someone who uses a flat bottomed basket and paper filter. I also love french pressed coffee, which requires yet another grind. Lastly, use the right amount of coffee. People often think that if the coffee is too "strong", they should use less coffee. Doing that, though, means the water runs right through the coffee without extracting the flavor. Then, you get a bitter, tasteless cup of coffee.

 

Like I said, I prefer the Indonesian and East African coffees, which have deep, smokey, intense flavors brewed correctly. For those without those tastes, Columbian coffees brewed correctly will have a lighter flavor, more acidic finish, but without the intensity of those I prefer.

 

Any one want more info? I'm a Starbucks Certified Coffee Master.

 

Ohhhhh quit churching it up.

My everyday coffee is Folgers Gormet Supreme.

 

I really like the Sumatran coffees.

 

I also like Cuban style coffee and espresso.

Ohhhhh quit churching it up.

 

If I could have, I would have made my career in coffee.

My everyday coffee is Folgers Gormet Supreme.

 

I really like the Sumatran coffees.

 

I also like Cuban style coffee and espresso.

 

Sumatra is my go-to coffee. Ethiopian is my "fall back". And Guatamalan (although neither East African or Indonesian) is my summer iced coffee choice.

We've got a Kuerig at home, now. I can get the K-Cups at the Commissary at McDill for less than what they want at Costco, Sams, or BJ's. The thing I like is that I get a perfect cup of coffee everytime. The coffee I get using the K-Cups tastes identical to the same coffee I buy at Starbucks or Dunkin.

 

BTW, I use distilled water in both the Kuerig and my big coffee maker.

We've got a Kuerig at home, now. I can get the K-Cups at the Commissary at McDill for less than what they want at Costco, Sams, or BJ's. The thing I like is that I get a perfect cup of coffee everytime. The coffee I get using the K-Cups tastes identical to the same coffee I buy at Starbucks or Dunkin.

 

BTW, I use distilled water in both the Kuerig and my big coffee maker.

 

Perfect!

I was in Heaven the 2 times I was in Hawaii. I fell in love with Kona Coffee. Very rich flavor with no bitterness at all.

Coffee is like wine. There are different kinds of coffees, and roasts make an even greater difference. For me, I prefer Indonesian and/or East African Coffees. Beyond that, there are 3 "musts" in coffee: Water at the right temp, grind of coffee appropriate for type of filter/brewing, and quantity of coffee.

 

Water should be free of "flavors". The kind of water you use affects the taste of coffee. As well, starting the brew process with cold water allows the brewer to heat the water to optimal temp for extracting the oils from the coffee. You should use the correct grind for the filter you're using. I use what is called a "gold cone". It's conical in shape and metal, so the grind for my needs is a different than someone who uses a flat bottomed basket and paper filter. I also love french pressed coffee, which requires yet another grind. Lastly, use the right amount of coffee. People often think that if the coffee is too "strong", they should use less coffee. Doing that, though, means the water runs right through the coffee without extracting the flavor. Then, you get a bitter, tasteless cup of coffee.

 

Like I said, I prefer the Indonesian and East African coffees, which have deep, smokey, intense flavors brewed correctly. For those without those tastes, Columbian coffees brewed correctly will have a lighter flavor, more acidic finish, but without the intensity of those I prefer.

 

Any one want more info? I'm a Starbucks Certified Coffee Master.

Show off!

Show off!

 

I have no talents, I am not athletic, I'm of marginal looks, and average intelligence, and I really have no reason to show off, most times. :lol: This is all I've got....

Coffee is like wine. There are different kinds of coffees, and roasts make an even greater difference. For me, I prefer Indonesian and/or East African Coffees. Beyond that, there are 3 "musts" in coffee: Water at the right temp, grind of coffee appropriate for type of filter/brewing, and quantity of coffee.

 

Water should be free of "flavors". The kind of water you use affects the taste of coffee. As well, starting the brew process with cold water allows the brewer to heat the water to optimal temp for extracting the oils from the coffee. You should use the correct grind for the filter you're using. I use what is called a "gold cone". It's conical in shape and metal, so the grind for my needs is a different than someone who uses a flat bottomed basket and paper filter. I also love french pressed coffee, which requires yet another grind. Lastly, use the right amount of coffee. People often think that if the coffee is too "strong", they should use less coffee. Doing that, though, means the water runs right through the coffee without extracting the flavor. Then, you get a bitter, tasteless cup of coffee.

 

Like I said, I prefer the Indonesian and East African coffees, which have deep, smokey, intense flavors brewed correctly. For those without those tastes, Columbian coffees brewed correctly will have a lighter flavor, more acidic finish, but without the intensity of those I prefer.

 

Any one want more info? I'm a Starbucks Certified Coffee Master.

 

I'm with you on the East African coffees. I'm a big fan of Ethiopian coffee. I also enjoy a handful of Latin American coffees, but not all of them.

Too broke to buy any good stuff, I drink it black.

 

 

I haven't read any of this thread other than this page. I hope I don't get yelled at by the "life's too short to drink cheap, black coffee" guy.