Coffee Check

[Andre_T]

Title shortened; caps missing. Original:

Coffee. What do you like and how do you like it?

Personally I like lots of different blends but I tend to shy away from most national brands. Currently drinking Stumptown Hundred Mile. Generally I drink it Black no sugar. I do occasionally cheat and have a Oat Milk (I have an issue with dairy) Mocha at Starbucks but I have that as a treat and think of it like getting a milkshake.

 

[Hillcrest]

Columbian coffee with light cream or half and half - made 7 heaping tablespoons to 12 cups of water in a drip coffee machine. 7/12 is perfect for me for daily dosage. A friend reached same conclusion after his own extensive testing as well (years). To each his own.

 

[mso489]

For various health reasons, I'm consigned to decaffeinated coffee, though I prefer "leaded." We used to drink exclusively small local roasters' blends, specially Larry's Beans and Muddy Dog here in our vicinity. They were expensive but distinctive and worth it. Later we dropped back to Chock Full of Nuts, both their dark roasts, and for me, the decaffeinated, but my wife buys other blends online from time to time.

I'm the breakfast cook, so I make the coffee. My wife likes it brewed in a French press pot which involves heating the water in a kettle and stirring when I add it to the ground coffee in the French press.

I'm a real old timer in my preference for stove-top percolator brew, no electric percolator and no filter other than the little metal basket that came with the pot. One time I mentioned this on Forums, and one of the members responded, "Dad, is that you?"

My wife occasionally makes herself expresso. I join her on occasion, but I don't savor that small quantity as much. I need to mull and meditate over my coffee for a while. A little shot of it doesn't do the trick.

 

[warren]

My prederence is, hot, black, and strong. Arbuckles Ariosa, freshly ground is my favorite.

 

[ThermionicScott]

My prederence is, hot, black, and strong.

That scene from "Airplane" just came to mind.

My wife and I tend to get a variety of whole-bean coffees from local roasters. We've standardized on 26 grams of coffee to 400g of boiling water. Half&half isn't quite luxurious enough for this fancy-pants, so I use a small dollop each of half&half and heavy cream. My wife approves when I make her coffee in the same way...

 

[hoosierpipeguy]

I grind my own beans and use a French Press. Presently drinking a blend from Adagio Teas coffee partner. Drink it black or with a little bit of honey and half & half, depends on my mood. I prefer light to medium roasts.

 

[Kobold]

I like espresso with Illy intenso beans the best but sometimes I’ll grind up some dark roast beans for the French press and drink that black. I really don’t like a light roast. Tastes sour to me.

 

[Paul 3.0]

tend to favor single origin dark roasts, but well made blends work too. Current go to is Koffee Kult out of Florida, they've a habit of making some bomb ass coffee. I usually take it with half and half no sugar.

 

[STP]

… like the Wolf:

 

[Briar Lee]

Personally I like lots of different blends but I tend to shy away from most national brands. Currently drinking Stumptown Hundred Mile. Generally I drink it Black no sugar. I do occasionally cheat and have an Oat Milk (I have an issue with dairy) Mocha at Starbucks but I have that as a treat and think of it like getting a milkshake.

I have a standing order for four two pound cans of Yuban from Amazon, which varies only a little in price each month, at about $25 a month.

I buy 100 Bunn filters a month for $2.

That amount of coffee makes about 100 10 cup pots a month. I waste some of it, and at my office I use about two or three two pound cans of Maxwell House. At the office I offer cream and sugar or artificial sweetener or fake cream to clients, but I take my coffee full strength and black.

But brewing up a little restaurant sized flint glass cup of coffee costs less than 3 cents a cup.

My entire life I’ve heard old men whine, moan, groan and complain about the cost of a cup of coffee in a restaurant. They whined when it went up to a dime, and they moan more now that it’s a dollar.

Go home and brew your own for less than a nickel, is what I’d like to say.

Smoking a pipe and drinking endless cups of coffee are the two cheapest vices left in this old sin cussed world to salve a soul against the storms of life.

Few admit that, but it’s so.

 

[bullet08]

Whatever whole bean they have at Sam's Club.

 

[Andriko]

Greek coffee. Sketo (no sugar).

 

[markus]

McCafe Premium Roast (the dark brown can), brewed strong with a little Half and Half.

 

[MacMarty89]

I do it the Italian way. Espresso in the morning and coffee during the day. Real coffee comes to you dark as a hazel-eye. No bullshit polluting my glorious beans. You don’t go milking a bear to get cream either. It’s a whole lot of trouble, and then not worth much after you get it.

 

[PaulTheScandinavian]

Generally speaking, I'm a tea drinker but I also have to have that after-meal espresso shot,and by the weekends I use to make some cappuccinos with my Rancilio espresso machine, sometimes I do use Moka pots or Neapolitan-style flip coffee pot called:Cuccumella Napolitano, favored coffee brand is Passalaqua' which is renowned Italian Coffee roaster based in southern Italy city of Napoli

 

[olkofri]

Black. If you add cream and sugar, you no longer need the coffee.

 

[anotherbob]

My fav is blue montain but i drink esspresso grind through a moka pot and have found that any coffee i make with that is just more enjoyable and tasty. And no cream and sugar for about a week every year and way too much sugar. Like none or eliciting jokes about a little coffee with my sugar!

 

[didimauw]

We use a press at home. Much prefer the flavor. And it only takes a few minutes total. Ground daily. French vanilla creamer at home, but if we are out for breakfast, I just drink it black.

 

[fireground_piper]

I can find enjoyment in most quality coffee in a variety of brew formats.

If I'm home roasting, I stick with light to medium roast and enjoy trying many different origins.

Retail roasts usually are medium to dark (seems to be the most common) and I like trying different companies small or large. There's local roaster that I try different blends throughout the year. I enjoy both unflavored and even occasionally some flavored or seasonal blends.

I'll drip, perc, French press, Chemex or espresso. I typically find myself go through phases where I'll do one for a month or two and then do a different way. I'll use sugar, a vanilla simple syrup I make or unsweetened along with 2% or black.

I even keep a couple cans of Starbucks instant coffee on hand these days when I want a quick cup and don't feel like brewing. They make a surprisingly decent instant blend and it's awesome for early morning or late night coffee. I felt like coffee before bed last night and it's perfect.

As long as it's not bitter or noticeably burnt, I can find enjoyment in lots of variety.

 

[Beowoulf]

No pretention here. I drink whatever is on sale that week at the supermarket. One day in WalMart I found one-pound freeze-dried blocks of Nabob. I bought 50 blocks. Good stuff, that Nabob.