Coffee.....what do you like?
We are not coffee connoisseurs and have tried many different kinds. We keep coming back to Folgers Black Silk. What do you like? We have tried Columbian, Ethiopian, Sumatran, Hawaaian, you name it. We...
Forum Discussion
As a young-ish lad, my intro to coffee was when it came in 5-gallon containers (already ground) and was brewed up either in a coffee pot (like you put on the stove or over the fire) or the big silver thing like Aunt Claris used at the church social. So I have some coffee prejudices:
- Flavor is for ice cream and candy;
- Variety is a magazine; coffee should taste like coffee all the time...gaining viscosity between 0500 and 1700;
- Other than the basic brewing, one adds cold water to the coffee pot, unflavored cream or sugar to the coffee cup;
- The best coffee cups are either large stained porcelain mugs, slightly smaller (but not much) styrofoam cups, or large pewter mugs if one is drinking coffee at the cabin or on the jobsite....and a jobsite is supposed to have heavy equipment, frosty ground in the morning, and a slight pervasive odor of diesel and fresh earth.
All that being said, since my work has sent me to a dozen different places, I typically start the day with either a big pot of Folgers classic roast (at home) or Starbucks Pike Place if on the road. Say what you will about Starbucks but I've found it is amazingly consistent from (last 4 trips) Ewe-stun to London to Denver to New York to Charleston.
- Flavor is for ice cream and candy;
- Variety is a magazine; coffee should taste like coffee all the time...gaining viscosity between 0500 and 1700;
- Other than the basic brewing, one adds cold water to the coffee pot, unflavored cream or sugar to the coffee cup;
- The best coffee cups are either large stained porcelain mugs, slightly smaller (but not much) styrofoam cups, or large pewter mugs if one is drinking coffee at the cabin or on the jobsite....and a jobsite is supposed to have heavy equipment, frosty ground in the morning, and a slight pervasive odor of diesel and fresh earth.
All that being said, since my work has sent me to a dozen different places, I typically start the day with either a big pot of Folgers classic roast (at home) or Starbucks Pike Place if on the road. Say what you will about Starbucks but I've found it is amazingly consistent from (last 4 trips) Ewe-stun to London to Denver to New York to Charleston.
