flavor and brand + prep of last cup o' coffee

maxwell house(not decaffeinated)
milk whole
two equals
strongish

 

A medium roast Columbian from a Bridgehead coffeehouse, taken black.

 

Starbucks
Iced
Venti
White Mocha
No Whip

 

Zeke's Natural Fair Trade Guatemalan Huehuetenango, brewed strong in a french press, and taken with just a touch of sugar.

 

I'd have a nice cup of tea instead.

 

I've been caffeine free for a month or two now and it's great.

 

Made one, but not for myself:
Illy ground coffee made with a French press
One spoon of Xylobrit sugar free natural sweetener
Full cream long-life milk (thicker and creamier than fresh milk)
Served in a tall glass

 

i did that in 95 it stabilized my energy levels at a constant Go I am in relapse mode with the caffeine ever sense then though...

 

Dunkin Donuts, no milk, extra sugar.

 

Harris Brazilian
Two sugars
Black
Plunger (French press)

I usually only have one a day, and I make the most of it.

 

Nescafe instant coffee. I currently have next to me a glass of "frape", i.e. a kind of ice cold instant coffee that is very popular in Greece.

 

- Filter coffee
- Brand: "Meinl Präsident"
- A little (fresh) milk, no sugar

 

Mellow birds, spot of milk, no sugar.

 

Having generic store brand via French press, black, right now.

 

- Italian Espresso (homemade, with a moka pot)
- Brand Lavazza Crema e Gusto (dark roast, 70% robusta/30% arabica)
- Just a touch of sugar, no milk

 

Medium Sugar-Free Milky Way Latte from a local coffee shop.

 

Starbucks grande Americano. Black.

 

Oh dear, I love Greek frappé coffee. I discovered it when I was there in holiday a couple years ago, simply perfect for a torrid afternoon. Now I want one.

 

Flavour? - Well... Coffee! -with hints of chocolate, rich soil, berries, walnut and things I can't even begin to describe... The after taste lingered all 'round' and 'soft' and 'dark' for quite a while.

Brand? - My coffee isn't a 'brand'-coffee! *yuck*.
The beans came from a cooperative in Guatemala and were roasted (rather a dark roast actually, which is how I prefer it) by a small coffee roasting house on the outskirts of town. I bought them (within two days of roasting usually) from my local (just a short walk from where I live) art, tea, rum and coffee-shop (!).

When I got up, I put on some fresh water...
When I had re-booted the PC, had a piss and brushed my teeth, opened a couple of windows and gotten on some clothes and ground a couple of handful of the beans, the water had boiled and subsequently reached the perfect brewing temperature -or rather: was as close to the perfect temperature as I'm likely to get it without the use of a thermometer -I used one once and therefore know approximately how long it takes... Once you're my age you have a rather inflexible morning ritual anyway

I then poured the water over the ground beans in my 'French press', stirred a bit and let it stand (while stirring slightly every now and then) for a couple of minutes -until the grinds had fallen to the bottom of the 'press'. I then skimmed the foamy residue off (it's the 'acidic' part of the coffee and can ruin any good pot o' coffee! It is -especially when using a 'French press'- a quintessential procedure!), poured myself a mug of the resulting elixir and the rest into an air-tight pot that I keep on a hot-plate.

This isn't just he last cup I had, this is how I make ALL my coffee.

And while writing this I felt the need to make another pot of it -darn interwebs, always giving me these urges!!!

 

Revocup Sumatra
french press black.

Here