After a long night of drinking nothing beats waking up to a great cup of coffee. Coffee, like everything else in the culinary world, is something that should be savored, but it can range from hellishly bitter burnt swill to carboard tasting garbage to aromatic bliss.
In the past decade or two a whole generation has been ruined on the burnt bitumin pushed by Starbucks.
It is garbage. You can find much better brew at your local 7-11. Coffee, in the Tippler's opinion, should be deceptively mild. It should taste like coffee, rich with subtleties and flavors not destroyed by over roasting.
The best solution is to buy the finest raw Arabica beans and roast them yourself as any self-respecting food fanatic should. I am remiss in this regard but being an anachronist I do have an antique hand-powered grinder as shown above. I never buy anything beyond medium roast and usually prefer light roast. If you do not like coffee or prefer espresso, you might want dark or "Italian roast" but that is the only reason to buy it.
Also, as a lover of good coffee, I don't make pudding out of it by adding sweeteners, cream, or whipped cream. If you want frappochinos or lattes, don't waste money on decent coffee. Exceptions can be made of course for the ocaissional Irish coffee or other tipplers delight. A few drops of Absinthe are sometimes good as well.
Some of the best coffee I've had comes from foodie friends that roast their own. Aside from that, Larry's Beans authentic Nicaraguan is at the top of my list and as a sociopolitically conscientious consumer, it is also fair trade and organic. This coffee is enchanting, buttery with velvety tones of molasses and toffee. I've also had some great light roast coffees from Sumatra and Hawaii as well as Jamaican Blue Mountain coffee.
I welcome your favorite coffee reviews as I'm always hoping to explore the new pleasures of the best culinary experience.
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