Looking for Coffee Aficionados
I’ve confessed before that I don’t drink coffee. Not ten cups of coffee for the first 54 years of my life.
But now the tense of the verb has to change: I didn’t used to drink coffee.
About six months ago, I was staying with a friend in Vermont, sipping on my sad little Diet Dr. Pepper at 7:00 in the morning while he was luxuriating over a cup of coffee. So I gave it a try.
Now, half a year later, I’m wondering: why did I think I didn’t like coffee? I love coffee. Strong, bold, black. No sugar, no cream. I like it from Peet’s, from Starbucks, from our Cuisinart Keurig.
But I’m WAY behind. I still just basically am able to say, “I’d like a coffee.” So educate me. What’s great coffee? What’s your favorite? What’s your favorite way to buy it? Why is Starbucks such a cultural phenomenon? What’s the deeper message of coffee?
Are there some true coffee people out there? Teach me!
Meanwhile, I’m now battling my coffee addiction. I may have to cut back.
This is not a bold coffee, but honestly some of the best coffee around is right in Abilene. Head over to HEB and get the Abileneian. It is truly amazing and we get stocked up on it every time we are in town. Also you will have to get a $20 stovetop espresso maker.
The question is: do you have a french press? If not, that is your first step to truly enjoying coffee. My favorite Starbucks blend is Guatamala Antigua, and I love the Major Dickason’s blend from Peet’s. But once you get the french press, you can really tell the difference between different roasts, and you’ll be able to pick your own favorite.
If you can say “I’d like coffee, black.” That’s all you need to know. Everything else is not coffee, but punch disguised as such. You’re not behind.
Welcome to adulthood!
Just don’t become a coffee snob because you drink it straight up.
I’m a coffee lover too. Nothing in mine, tyvm; I want to taste the coffee, not the syrup & other add-ins!
We have a Keurig too, and what I’ve noticed is that some of them actually taste different (worse) as they cool down. Not good. I’ve found anything by Green Mountain to be nearly 100% consistently good, with Sumatra and Dark Magic being my favorites. Close behind that is Caribou Obsidian.
Ha! Annie, I have a good reason NOT to do that at my own home. Diane isn’t much of a coffee drinker, but she’s a hot tea addict. Doesn’t matter if it’s 105 in July, she’s gonna start the day with 3 big cups of hot tea. Milk, sugar. You can keep me accountable if I edge over into snobbery.
Jim & Patty Roberts are the people you need to talk to. I’ve linked to their website above. You will not regret it.
Johnathan has it right, Mike. Speaking as a 30 year heavy drinker, just stick with “I’d like a coffee.” if you choose, put in a little cream or a little sweetener–even fake–, but only if you choose. Most everything else is a milkshake pretending to be coffee.
Stumptown is the best. They also provide a great page to learn about the differing ways of preparing coffee. http://www.stumptowncoffee.com/guides
I’d agree with the french press suggestion, also a grinder. Fresh ground is better.
If you’re near someone that roasts, that’s great news because most coffees in the store are well past the fresh stage. The difference between fresh coffee and stuff that’s on most stores shelves is like the difference between homegrown tomatoes and the ones you find in the grocery stores in January. And for roughly the same reasons.
If you don’t have a roaster nearby you can roast your own in about 20 minutes with nothing more than a heat gun, wooden spoon and stainless steel mixing bowl. Green coffee beans are less expensive and easy to find online. I can send you links if you’re interested.
Oh my, there is so much to learn. First off, all coffee is not created equal (leave the Folger’s, Maxwell’s, and such on the shelf). Second of all, Starbucks is overrated as far as quality goes. Third, if there is a local roaster, see what’s going on there. I haven’t been to Abilene since I graduated in 2006, so I’m not sure if there is one. The price will be a little higher than the grocery store, or about the same as Starbucks, but typically it is a higher quality and puts money back into the community. Fourthly, Fair Trade does make a difference, maybe not in taste, but in socioeconomic conditions and justice around the world. Fifth, grab a French Press.
My favorite way to buy it is actually in its green stage and then I roast it at home in a Whirly Pop popcorn maker on the stove. If I’m not in the mood for that, I buy it whole bean and grind it at home. It stays much fresher that way. As far as beans, my favorites include (but not limited to) Papua New Guinea, Rwanda, Mexican Chiapas, Ethiopian (Harar or Yirga Cheffe), Colombia, and Guatemala.
Learned to drink coffee in Holland where the coffee is very strong, but not bitter and robust. My favorite brand is Douwe Egberts. According to Dr. Oz, the latest medical guru, drinking coffee lowers your risk for dementia and decreases your risk for sudden death. A study of over 70,000 women showed that those who drank coffee with their lunch, were 1/3 less likely to develop type 2 diabetes. It’s best to drink it black as you do. You’ve still got time to catch up. It’s also good for preventing colon cancer. After years of hearing how awful coffee was for me, grateful now to hear how good it is for me. I have added green tea with orange juice to my late afternoon break – it has lots of anti-oxidants. Enjoy your cup of Jo and keep it black and strong.
Love your blog.
I don’t care much for Starbucks myself–it’s too bold for me. I really like Dutch Bros coffee, but you’ll have to venture a bit further west to try it
They only make espresso drinks, so instead of drip coffee you get an americano: espresso diluted in hot water. Very tasty, especially with a bit of milk 
You really should have Mark Riggs make you a great cup of coffee from his fancy Chemex. Our son, Will, is a huge coffee self proclaimed expert and has taught Mark a lot and even bought him this Chemex. His favorite place to get coffee in Dallas is Pearl Cup.
Ah, one of my favorite topics. Black and bold for me. I used to only treat myself to Starbucks when I was out of town or on vacation. I’ve gotten over that and now drink it when I’m in town, too…I think because it makes me feel like it is vacation.
Just two years ago, Landon Saunders sent me to the little grocery store by his house (Dan and Whit’s – “If We Don’t Have It You Don’t Need It”), telling me to get some good coffee for a group of young adults we were hosting for breakfast. I came back with Hazelnut. He still pokes fun at me. Sounded breakfasty to me.
As a coffee fiend, I sometimes find myself slipping into snobbiness. The right roast, the right grind, the right process…. But the truth is, if you like it, keep drinking it, even if someone tells you it’s not as good as something else, or that “You just HAVE to try it air-roasted, barely ground, and Brazilian-pressed by monkeys!”
I love the really good stuff, but I also like picking up coffee from wherever I am, and have just decided to enjoy the run-of-the-mill stuff. The local convenience stores might not make the top-of-the-line brew, but they are consistent in what they serve, and it’s acceptible to me, but horrible to friends of mine. McDonalds’ coffee is also consistent, but I hate it, ’cause it’s just too watery.
“Let no man look down on you because of your….” coffee preferences. I’m sure that’s what Paul was REALLY saying to Timothy!
Well, you come to Seattle and tour the coffee shops with an old friend. I’ll explain how you’re about to become much smarter because of how good espresso is for the brain…enjoy your discovery…
Coffee is a lot of fun. I’ve roasted my own and found some incredible coffees in out of the way places. Peets is great but I like brewing it myself since they make theirs too strong in the store. I had an Ethiopian Harrar a few years back that had a slight taste of blueberries. Amazing! Experiment.
Mike:
I’m 64 years old mike, it just takes a lot to start an old motor.
so much everyones dismay.
I going to starbucks coffee house, can get a cold coffee, that way it doesn’t work so much as a laxative!
I get the biggest glasses they have somewhere between , 20 and 32 ounces
order 5 or 6 shots of coffee, over light ice, and feel that glass up with 2 percent milk)
probably no 1 out there that does that.
do that twice a day and don’t forget to eat cheese.cheese sets up the neural transmitters to make the caffeine work.
and then watch out and good luck
blessings rich constant
Komodo Dragon Blend from Starbucks if you’re brewing it at home (especially straight up black). If they’re behind the machine: “Tripple venti white chocolate mocha please.”
Glory to God!
Jason
Unfortunately, your question has many and varied answers. Ron R. will tell you that a cup of “bold, no room” is the trick; I’ve been drinking Peets since they opened; I’ve even had whole beans shipped to me when I lived outside the Bay Area. I drink it in varied forms and strengths. So what does that say? That I’m insecure and can’t make up my mind, or better yet, maybe I am a follower and not a leader? Neither. I drink coffee for two reasons; 1st, I like the taste, 2nd, I like the company that goes with it.
Ron R. lost his “green chair in the corner” last week when”his” Starbucks did some refurbishing; his “ministry” didn’t miss a step. My personal belief is that coffee house venues hold interesting potential for outreach. One Starbucks in San Jose has proven that. Five days per week one man holds court for 2-4 hours per day, dishing out friendly “hellos” and aged wisdom for all who will listen. Specifically, I’ve seen his faith (softly spoken from his heart) become gestures of genuine concern for Starbucks employees enduring significant crossroads.
So, a coffee house can be a short stop or meeting place, or for some, a way of life. I like mine half-caf with room.
Oak Cliff (south Dallas) Coffee Roasters has direct trade (beyond fair trade, the owner actually works directly with the farmer) and they roast it in Dallas.
Coffee grinder and french press are great investments.
Let’s go get some coffee some time, a coffee tasting of sorts.
I love a good cup of coffee. My favorite cup comes from my Keurig with a Newman’s Own Bold K-Cup. Newman’s are organic and fair trade, and they can be bought in bulk at Sam’s. What’s not to love?
We had a French Press in Africa because their coffee pots were unreliable or should I say the electricity was unreliable. We could do the French Press with water heated over the fire. We used Folger’s Black Silk that I can only find in Abilene. Sometimes we used Starbucks. Actually they grow Coffee in Zambia but it is like Battery Acid when they brew it. That is where I learned to love Tea. Their tea, since Zambia was a British colony, is absolutely great. Diane would love the High Teas held there in the hotels… various types of tea, prepared properly and served with milk and sugar, no lemon, and biscuits and cakes with clotted cream. Yummm.
And to add to my coffee comment….the vessel that delivers the liquid gold is almost as equally important as the gold itself. No thick rimmed mugs! They allow for some dribbling if not careful. A skinny rim on a mug with a bit of a curve is best. Although not as important the mug must have a beautiful picture or design to increase the coffee drinking experience with an artistic flair. My current favorite is a tall thin mug, with thin sides, a bit of a curve on the brim, white with silhouettes of birds and branches. It makes me very happy.
Forget coffee. Drink tea!
The great thing about coffee is: you get to like it the way you like it.
Experiment with the different brands and blends and grinds and roasts and brewings and cups from which to drink it. I will affirm this – it’s always better when made with filtered or bottled water.
At Starbucks I always order a large bold drip, with three shots of espresso, no room for cream or sugar. It is strong and oh so good. Enjoy!
I’m like bold coffee, but not bitter/acidic. One of the keys is not to hold back on grounds. The more water that has to pass through the same beans, the more likely you’ll pull the acids out of the bean. Don’t skimp, it’s a common mistake.
I love Starbucks’ Cafe Estima. It’s bold, but smooth. I’m also a fan of their Verona (stronger still) and my favorite is Sumatra–the aroma when I open the bag in the mornings is an experience in itself, and my daughters beg to smell it. It’s deep, rich, and never disappoints.
If you can, catch Alton Brown’s “Good Eats” episodes on FoodTV on coffee & espresso. Great info. You may be able to YouTube those.
The Keurig is quick, but you miss the best part of the coffee – the grinding of the beans, the brewing, the aroma. To be an aficionado you need the whole experience. Enjoy!
If you get a chance to try the Aeropress check it out. It makes a great cup of coffee, much like the french press, but smoother, w/o the sediment, and removes the grounds from the water quicker so the brewing stops. Its more work, especially when you are used to the K-Cups type of thing, but the ritual of a tea kettle, a mechanical type device, sweeeet. Also, your guests will ask where you learned to make coffee.
An aeropress requires a very fine grind, so get yourself a good burr grinder as well. Next time your in the Fresno area, just holler and I’ll bring the coffee to you.
Hmm…running marathons, triathalons and half-ironman events “without” coffee? Enjoy the java jolt and, like your coffee, stay strong, bold and humble!
Why do you drink coffee? Because you like it. Why do you spend all your time, importing, roasting, grinding, pressing, etc? Because it one-ups the other guy. It’s just coffee. Go to HEB and get some Community Brand Cafe Special coffee. End of discussion.
Drinking coffee — it’s a social thing.
When you’re with a young, au courant crowd, enjoy custom roasted beans from well-disclosed locations, not blended, and preferably pressed in the cafetière. If they’re socially conscious, it’s got to be fair trade.
If you’re on a break with the staff, enjoy the budget blend that just poured out of Mr. Coffee. That the contraption hasn’t been washed in… well, ever, clarifies the flavor in a highly local way.
If you’re in a café with the crew early in the morning, whatever the waitress pours is just right — so long as it’s hot and never stops coming. The clinking sound of crockery and boisterous waitress chatter provides the background. BTW — if the crew is retired, enjoy their alternative hang-out: some place with a great senior discount and free refills. They miss the crockery, but the fact that the break doesn’t have to end more than makes up for it.
If you’re getting acquainted with new friends, in Turkey or Egypt, you sip the impossibly thick potion very slowly, appreciating the sweet cardamom — but not so much that you tip the cup back all the way. Ever.
You get the idea.
You get the idea.
Mike, have you read Leonard Sweet’s “The Gospel of Starbucks”? In talking about church and our passion for Jesus and his mission, he also gives a lot of great information on the history of coffee, its effects on society and sociology, and why it’s often an experience, not just a beverage. Great stuff on Jesus, great stuff on coffee–a win/win.
Now you like coffee? What’s next…cats?
No. Drawing a line on cats. What would Barkley think? . . . to say nothing of Josh and Moses.
And Jesus. Jesus hates cats.
(Jesus is a pit bull down the street. He *hates* cats….)
Mike,
Great coffee has honored God, people, and creation from crop to cup.
It has been well planted, tended, harvested, and processed in the context of a flourishing community in humane and dignified conditions. It is first of all part of God’s gift of creation, and it is a great achievement of culture.
It has traveled halfway around the world to a roaster near you who gets the most flavor out of the coffee by altering the heat and timing of roasting with respect to the variety, origin, altitude, growing conditions, and processing of the bean. These factors all contribute to great coffee’s complex flavor; the roaster walks the fine line between bringing out the best and burning out the worst.
It has been freshly ground and prepared within moments of your first sip. With your help, a barista can make a living wage by handcrafting beautiful, delicious, and stimulating coffee drinks in attractive and welcoming “third places.”
And great coffee is never merely “bold” or “mild.” It can smell and taste of exotic spices, flowers, apricots, bergamot, cinnamon, roasted nuts, blueberries, and more. It can feel more like whole milk or skim. It might be sparkling citrus tart or a little flatter. It’s a flash of flavor or it lingers and develops a while. It rivals wine in its complexity and character.
I read this blog post while drinking a locally-roasted double French roast at an independent coffee shop. I love coffee, but really because it is a vehicle for great quality time with other people more than anything. I don’t drink it at home much. So I guess I like the coffee shop more than the coffee.
Mike, I was referred to your blog by a mutual friend, Kathy. I’m a coffee roaster in Ventura, California. 100% organic and Fair Trade. Seaton Garrett and Dustin who posted above are absolutely correct: freshness is everything in coffee. If you look at some of the “best used by” dates on coffee you find in stores you’ll see dates like January of 2013 from respected companies like Coffee Bean & Tea. Even Peet’s, perhaps the better, generally-available coffee, doesn’t promise better than 90-day freshness.
In my opinion, you want to use any coffee beans within a month, and any ground coffee within a week. Best thing? Freshly ground coffee roasted more than two days ago and less than two weeks ago. Here’s the thing… all roasters have access to the same green beans from the greatest coffee regions of the world. It’s how they roast them and how soon they can get them to you that makes all the difference. Oops, I’ve just told the secret about why I’ve been able to win clients away from the big, iconic brands.
Favorite coffees. I think the Bolivians of the Caranavi region are doing a great job right now with their organic and Fair Trade coffee beans, and the Nicaragua beans from the Segovia region are sweet and mild. I’m kind of omni-fanatic. That is to say, a good French Roast of a Guatemalan or a medium-roast Ethipian Yirgacheffe… it’s all good. When I roast or drink coffee, I get to dream of the faraway lands they came from. It’s the best poor man’s vacation you can have.
Ummm, well, the Fair Trade people did an article about us. It talks about our approach to coffee. Here’s the link, if I may, and good luck with your coffee adventures!
http://www.fairtradeusa.org/get-involved/blog/qa-brazuka-coffee-roasters
Mike,
Gregg is also a great friend but out in CA, not too far from Malibu, and is also one of the good guys, listed among my favorite people.
He’s too modest to suggest you try some of his coffees, but as you know, I’m not that bashful.
You’ll be happy you did, at least imho. 
It took my father nearly sixty years and a stay in the hospital for prostate surgery to start drinking and enjoying coffee. But that is what happens when the dietician takes away a man’s Dr. Pepper’s and replaces them with a “Cup of Joe”.
Any ways, welcome to the world of coffee…enjoy!
- Rex
Mike, thought you might like this:
http://coffeeserveddaily.com/
I enjoyed your confessional about learning to love coffee! I’m just a few years behind you; I’m 49 (really!), and I’m still resisting the allure of that wonderful, rich coffee smell.
Reading your post, though, made me think of all the people all over the world who are still resisting the lovely aroma of Christ. If only they’d partake! Waking up to Christ every morning is the richest, most pleasant awakening anyone can experience.
Thanks for sharing! Maybe I need to go down to Starbucks (or McDonald’s – it’s less expensive) and begin my coffee experience. Hmmm…
Mike, I’m 52 years old and have drunk many many cups of coffee everyday since I was 18 years old and a freshman in college (at Columbia Christian College in Portland, OR). It’s in the genes. Every morning the 32 cup industrial pot my parents had set up the night before began brewing all those cups of coffee before anyone was up (my Dad had the pot plugged into an analog timer as this was long before the digital programmer on the modern coffee maker). I do like what Jeff Sharp, above, wrote: “If you can say ‘I’d like coffee, black.’ That’s all you need to know. Everything else is not coffee, but punch disguised as such.” Today I drink at least 32 oz. every day. Love it still.
Mike,
The very best coffee is Intelligensia. There is nothing like the pour over method with the coffee grounds fully blooming. Making good coffee and enjoying it can be an act of contemplation (as well as waking up). Since you will now be in Los Angeles some you need to connect with some LA ministers and I would be glad to take you Intelligensia (my treat!).
Agree with the coffee vs. punch perspective. I like mine black and bold (as a category) also.
My favorite Starbucks is “African Kitamu” blend. I agree that SBUX is overpriced, though. We have a World Market here in ATL where I get my beans. I like their Peruvian blend.
If you haven’t had it yet, just wait until you taste espresso (also black). Oh my!