CraigJS Senior Member Joined: 8 May 2011 Posts: 66 Location: Minnesota, USA Expertise: I love coffee
Grinder: Baratza M plus Drip: filter cone, FP, Moka
Posted Wed Nov 23, 2011, 8:28pm Subject: Re: "Junking it Up"
hendersondayton, drink it how ever YOU like it. All we can really do is tell you how WE like it. It's your money, your taste preferences, your enjoyment.. We after all are just opinionated coffee drinkers, nothing more. ENJOY..........
TonyVan Senior Member Joined: 24 May 2010 Posts: 269 Location: Pacific Northwest Expertise: I love coffee
Espresso: GS/3, La Pavoni Grinder: Macap M7K, Rocky Drip: Kone
Posted Thu Nov 24, 2011, 10:09am Subject: Re: "Junking it Up"
Funny story here, but illuminating too. As background, my wife has a better and more sensitive palate than I do, and although I drink all my coffee and tea black, she always puts some milk and sugar in hers.
This week I got a little Don Pachi Panama Geisha, and made a couple cups with the Kone, but gave no hint about the coffee being anything unusual. I was predictably knocked out of my socks with its peacock's tail of flowers and fruit, then cringed inwardly as she applied her usual milk and sugar.
She took one sip and looked at me as if I'd filled her cup with vintage port instead of coffee. "What's this? This is amazing! It's got all this - " ...and then then she proceeded to rattle off every nuance - plus more than a few that I'd been unable to pinpoint myself.
So much for a milk and sugar - in moderation at least - obliterating the qualities of good coffee. Maybe as constants they become such a standard backdrop that the senses automatically compensate them out, in the same manner that eyes adjust to the level and color of light.
Posted Fri Nov 25, 2011, 9:56am Subject: Re: "Junking it Up"
CraigJS Said:
hendersondayton, drink it how ever YOU like it. All we can really do is tell you how WE like it. It's your money, your taste preferences, your enjoyment.. We after all are just opinionated coffee drinkers, nothing more. ENJOY..........
Funny story here, but illuminating too. As background, my wife has a better and more sensitive palate than I do, and although I drink all my coffee and tea black, she always puts some milk and sugar in hers.
This week I got a little Don Pachi Panama Geisha, and made a couple cups with the Kone, but gave no hint about the coffee being anything unusual. I was predictably knocked out of my socks with its peacock's tail of flowers and fruit, then cringed inwardly as she applied her usual milk and sugar.
She took one sip and looked at me as if I'd filled her cup with vintage port instead of coffee. "What's this? This is amazing! It's got all this - " ...and then then she proceeded to rattle off every nuance - plus more than a few that I'd been unable to pinpoint myself.
So much for a milk and sugar - in moderation at least - obliterating the qualities of good coffee. Maybe as constants they become such a standard backdrop that the senses automatically compensate them out, in the same manner that eyes adjust to the level and color of light.
BTDT - seen the same thing. I just can't do it myself - the sugar messes with my sensation of acidity and the cream (even milk or creamer) messes with my perception of body.
As it says in my signature, "...there is no right answer in coffee..."
;^)
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
hendersondayton Senior Member Joined: 23 Nov 2011 Posts: 22 Location: Ohio, USA Expertise: I love coffee
Posted Sat Nov 26, 2011, 6:05am Subject: Re: "Junking it Up"
I guess my issue with black coffee came very early. My Grandpa would get up early to sit on the porch with a cup of coffee. I would get up with him (at around age 10). Memories. Anyway, the deal was, if I had it black, I could have a "cup" (usually half a dixie cup). Hated it. He knew I would hate it.
Ever since, I have been adding creamer, Milk and/or sugar.
As my love for coffee grew, i experimented with black. Never went well. Mainly cause I was under a media/public imposed Starbucks trance. Over-Roasted and Bitter, therefore, requiring "the junk".
This I believe has ruined me. Something I have recently been recovering from. Thinking Starbucks is the cream of the crop is like believing Central Park is the largest National Park in the world. Nothing against CP but, when you have been to Yellow Stone, it just seems like a highway rest stop.
I do not think I have a complex palette. I am waiting to find out.
For me, finding a coffee i can drink black is like finding a good wine I can drink at all (more of a beer drinker myself). I like fruity and sweet. I lean away from the red and more towards the Arbor Mist (cannot believe I said that out-loud). If I could find a coffee like that, It would be great!
Cerridwyn Senior Member Joined: 6 Jun 2010 Posts: 397 Location: Inland Empire California Expertise: I live coffee
Posted Sat Nov 26, 2011, 9:11am Subject: Re: "Junking it Up"
I love this topic. I have no memory at all of how old I was when I had my first cup of coffee. My mother drank her's with lots of milk or cream in a china cup. One day, after I had begged enough, she poured milk in the cup added just enough coffee to change the color. I was lost on that day.
Over time, I worked up to drinking it with just a dash of milk, like my father. I would make coffee in the morning and bring a thermos full to high school with me to drink before classes started with a friend who I played chess with every morning. I am a child of the late 60's and 70's so it was store bought. I didn't like my dad's Yuban and I experimented, eventually settling on one of the coffee/chicory blends.
At a church youth group breakfast one morning, the table ran out of cream and I wanted my coffee. I was 15 years old and had my first sip of black coffee. From that day forward, I never added cream to it again. (No one in my family sugared their coffee.)
I've grown a lot. From store bought to Mrs. Fields at the mall, to discovering coffee bean and tea leaf and thinking I was in heaven to ordering from wonderful roasters all over the US. (There is one in Canada I'm going to try one day.) From electric percolator to experimenting with pour over in what were basically tea bags and no dwell time to discovering the french press and the hario and finally realizing that first sip of espresso I had at Knott's Berry Farm about 30 years ago was not what it was supposed to taste like.
I still prefer coffee but now I prefer good coffee.
As my bodhum travel press says, I've given up bad coffee for good (except when breakfast is at Denny's, then I am sorta stuck.)
Thank you for this topic I have enjoyed it immensely.
Cerridwyn Senior Member Joined: 6 Jun 2010 Posts: 397 Location: Inland Empire California Expertise: I live coffee
Posted Mon Nov 28, 2011, 7:16pm Subject: Re: "Junking it Up"
MOST of the time, flavored coffee is made by artificially spraying flavor on the beans after they are roasted. (Unless they are adding syrup after it is made.)
I have seen one exception to that, and probably wouldn't buy it today, but I thought it rocked back then. This place dusted the beans with Belgian chocolate and added slivers of almonds to make a chocolate almond coffee.
I have heard of the above done with hazelnuts, cinnamon and slivers of real vanilla. I think it is far between.
That being said, I like it sometimes, it's one of my secret evil vices. But it's the flavor, not the coffee, because usually its crap beans and a crap roast.
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