In the years since my first induction into the coffee obsessed hall of fame, I’ve learned a lot about coffee. It wasn’t hard to start learning considering I had so very much to learn after sipping my first Folgers . . . actually it was probably an off brand . . . that was loaded with Coffee Mate powdered creamer . . . actually, no, that was probably also an off brand . . . with almost as much sugar as coffee. Then and only then could I down the strange lava like substance purportedly known as coffee. Learning, as I mentioned before, was easy. I learned quickly that the strange substance sampled in my teenage years could hardly be called coffee. There is fresh roasted coffee . . . and there are coffee grounds. Let’s discuss fresh roasted coffee before my mouth gets bitterer and my soul echos its sentiments.
What I know about coffee is almost all from experience and very little from books and further roasting knowledge. I know what tastes good. I know what doesn’t. Fresh roasted coffee tastes phenomenal. I went from drinking coffee from strange coffee grounds, to drinking coffee at coffee houses, to drinking coffee that was freshly ground, then finally to coffee that was freshly roasted and freshly ground. After drinking the later, there’s really no returning to the former. Fresh aromatic coffee takes you in as it brews with the smells permeating the air. Then when you pour the deep brown liquid into a […]
