I drink mine black with just a splash of half and half to cut the acidity. I make pour overs with dark roasted beans at the house. It's a little time consuming but it makes for an excellent cup of coffee!
X
-
Just like my women... hot, strong and black. (Said that to the lady at the waffle house and got a strange look).
Actually had to memorize my wife's Star Bucks order. I only go through the drive through and make sure I have a big chew in when I get to the window.
"Grande white chocolate mocha with soy. Extra shot of espresso and whip cream"
I feel funny just typing it.
Comment
-
I used to roast coffee for a living back in the day for a high end outfit. I could at one point tell what region of the world the beans were grown in when we would blind sample but I lost that skill when I got out of the business. I am still partial to South American beans, namely Costa Rican, Guatemalan and Peruvian, roasted light and the higher it is grown the better. Tanzanian peaberry is also up on my list. Black, black, black. If you knew what was in most of the flavoring additives in those froo froo coffees you might think twice about ingesting that stuff.
I still occasionally roast at home but I have a few places that are my go to's for fresh roasted coffee.
Comment
-
If it does not leave a tree bark after taste it isnt strong enough
Last edited by Death from Above; 12-11-2017, 12:08 PM.
Comment
-
Originally posted by Storm View PostI drink my coffee black but get me back in Miami and Im getting some more of that cuban coffee.
Originally posted by Cajun Blake View PostI buy green coffee beans and roast them myself to desired richness & flavor. Since I only drink 1-2 cups several times per week, I brew using an Aeropress which is portable and easy to use. Make ice coffee during warmer months using a Toddy. 1 cream and 1 Equal for me
My favorite is Community French Roast, 2 scoops per cup. I like it black but confess I now use half and half.
Comment
Comment