Coffee of the Month Club

Friday, February 27, 2009

It's Too Complicated!

Hey, I'm with you! Why does it take 20 words to order a cup of coffee? I personally love coffee the kind where you wake up in the morning and smell it being freshly brewed; envision the dark-roasted beverage lingering on your tongue, warming your insides . . . But calling a grande-triple-skinny-cinnamon-dolce-latte-peppermint-mocha-twist "coffee" is like calling Princess Diana's wedding gown "just a dress."

Home Roasting

Does anybody "home roast" their coffee beans? If so, how does that compare with a cuppa joe at Starbucks, as far as the flavor? Is it worth the time and effort? It sounds like the best way to get the freshest cup of coffee possible -- not to mention exactly how strong you like it. I was just wondering if this were really worth looking into.

Coffee or Dessert?

So my daughter exclaimed to me the other day, "I just had my first cup of coffee! I don't know why I didn't think I'd like it, but it was delicious!" I asked her what kind of coffee she had, and she said that it was a latte, with a special vanilla syrup, lots of caramel in it, and even "lots of whipped cream on top, with chocolate sprinkles!" Come on, now. That's not coffee. That's a dessert at a time of the day it's too early to have it. And it might have had a hint of coffee flavor. Call me a snob, but whatever happened to coffee with a little cream and sugar?

Friday, January 30, 2009

Iced Coffee

I start pretty much every day of my life with a hot cup of coffee. But sometimes it's just too darn hot to justify drinking a steaming hot beverage. On days like these I turn to iced coffee. I don't know how you feel about the subject, but I've always found iced coffee to be slightly coffee flavored water with some cream and sugar thrown in. My latest cup of "Iced Coffee" prompted me to search for an alternative. What I found was a very interesting do it yourself recipe for iced coffee that some of you may want to try. It's a bit of a process, but I feel like the coffee you get from it is worth the trouble. Click on the link below to see the article.

http://www.nytimes.com/2006/08/16/dining/16iced.html