I present to you what donuts should be courtesy of a local bakery. I bring them in to my office on my birthday for my colleagues to enjoy.
Counter Culture was my go-to for a few years, but buying 12 Oz bags of beans was not very economical. Tried a few other places and now rely on Ceremony Roasters out of Annapolis, MD.
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So my WUS esque question for the coffee pro on the forum (and anyone else who would like to participate)
Who has the best coffee(and worst) coffee:
Starbucks
Tim Hortons
Dunkin Donuts
?
As for me I drink almost whatever coffee is around as long as it's not from the hospital EMS rooms. For some reason that is always the worst coffee. Tastes like a combination of dirt and smelly patients.
Haha, thanks. This was my wedding present to my wife and I over 7 years ago. Making cappuccinos is part of my morning relaxation before diving in to work. The machine is always popular at our annual christmas party, where a line usually forms for espresso and cappuccinos that rivals the line for the tonic and limes.
Happy Belated Birthday @ahartfie[emoji512]
I know how Young You are but I wont tell any0ne[emoji13]
This time I'll bring the donuts to your office for You to Enjoy [emoji136]
Here's our setup. Unabashed coffee snob. 😉 Being the handyman type, I added a few gadgets: flow restrictors, pressure relief valve, etc. Tried Costco's Mayorga, Lavazza, and a few local roasters. My wife has been a dedicated coffee drinker for decades. I started only a year ago of a daily dose of macchiato or cappuccino*. The nice latte art the professional baristas achieve remains elusive to me, not for lack of trying...
Opening confession: I've never had Tim Hortons or DD's. That firmly established, I can now climb atop the sopabox I carry for just such occasions and tell you that they all make lousy coffee. But here's the thing: if you like a double shot pumpkin spiced half and half semi skimmed accino, more power to you. Go for it. Starbucks have made a great business marketing coffee based drinks (that I don't think are coffee at all) and do this by creating a consistent base taste by over-roasting and destroying all the individuality you can get from a bean, then masking that burnt taste (or building on it) with milk, syrups, chocolate sprinkles and god knows what else.
I like to use an analogy to scotch. If you like a Bells and coke, you enjoy it. But if you so much as add ice to an 18 year old Edradour ... there's a special place in hell reserved for you. Coffee is exactly the same. Get a city roast yirgacheffe as soon as they're available and you will taste flavours in that drink that you never realised could exist in coffee. The aftertaste is pure blueberries. I've had coffees that taste of mint. strawberries. vanilla, chocolate, rum soaked raisins ... the list goes on. All these flavours come through from a simple "pourover" brew in the same way that you can taste peat, sea-spray, heather or any number of other things in scotch. It might be that you think the taste of strawberries and vanilla in coffee is really off-putting - in that case, avoid an Ethiopian Guji. In the same way, you might not like the salt/peat heavy scotch - so avoid an Islay.
If you're open minded and interested in the different flavours that you can get from different beans, try that hippy coffee shop and just ask the guy at the counter to surprise you with what he thinks is the best drink they have.
This almost makes me want to reallocate a portion of my watch fund to a coffee experiment fund. I'm all for trying new things so I do appreciate the enthusiasm and plan on giving something like your recommendations a try!
Opening confession: I've never had Tim Hortons or DD's. That firmly established, I can now climb atop the sopabox I carry for just such occasions and tell you that they all make lousy coffee. But here's the thing: if you like a double shot pumpkin spiced half and half semi skimmed accino, more power to you. Go for it. Starbucks have made a great business marketing coffee based drinks (that I don't think are coffee at all) and do this by creating a consistent base taste by over-roasting and destroying all the individuality you can get from a bean, then masking that burnt taste (or building on it) with milk, syrups, chocolate sprinkles and god knows what else.
I like to use an analogy to scotch. If you like a Bells and coke, you enjoy it. But if you so much as add ice to an 18 year old Edradour ... there's a special place in hell reserved for you. Coffee is exactly the same. Get a city roast yirgacheffe as soon as they're available and you will taste flavours in that drink that you never realised could exist in coffee. The aftertaste is pure blueberries. I've had coffees that taste of mint. strawberries. vanilla, chocolate, rum soaked raisins ... the list goes on. All these flavours come through from a simple "pourover" brew in the same way that you can taste peat, sea-spray, heather or any number of other things in scotch. It might be that you think the taste of strawberries and vanilla in coffee is really off-putting - in that case, avoid an Ethiopian Guji. In the same way, you might not like the salt/peat heavy scotch - so avoid an Islay.
If you're open minded and interested in the different flavours that you can get from different beans, try that hippy coffee shop and just ask the guy at the counter to surprise you with what he thinks is the best drink they have.
