Thoughts on coffee

[TZ-Someplace]

Have generational tastes changed?
Is medium roast mild? That's what my gevalia traditional roast is marked as.
I started drinking coffee in the 90's when the big thing was arabica (e.g. good Columbian) vs robusta (cafeteria coffee). Starbucks was just spreading out with its dark roast/french roast, and Trader Joe's had a wide selection of affordable single source arabica coffees ranging from acidic Columbian and Costa Rican to low acid Sumatran, Kona too. Most all were medium roast. I don't remember ever seeing a light roast. Do you?

I've been drinking Aldi's or Nescafe decaf with milk for the past ten or fifteen years and have not kept up with trends. Is dark roast (Starbucks type) the new normal for the people who turn up their noses at Folgers and Chock Full O Nuts? I think the coffee flavor is gone from dark roasts leaving just toast/char, but I don't have a very well developed palate.

What do you like? Have your tastes changed?

[K-Sci]

Originally Posted by TZ-Someplace

Have generational tastes changed?
Is medium roast mild? That's what my gevalia traditional roast is marked as.
...
What do you like? Have your tastes changed?

Gevalia traditional roast is one of two I brew from K-cups and drink. It's labeled "mild light roast". I'm not big on dark roasts, which pretty much rules out Starbucks as they burn all their coffee, IMO.

The other coffee I like, also in K-cups, is Kauai "Island Sunrise Mild Roast" , which is a premium Arabica Coffee from Hawaii.
-Keith

[Dusty Ol' Man]

Originally Posted by K-Sci

Gevalia traditional roast is one of two I brew from K-cups and drink. It's labeled "mild light roast". I'm not big on dark roasts, which pretty much rules out Starbucks as the burn all their coffee, IMO.

The other coffee I like, also in K-cups, is Kauai "Island Sunrise Mild Roast" , which is a premium Arabica Coffee from Hawaii.
-Keith

I agree on the Starbucks. I have been buying fresh roasted whole bean coffees for 40 yrs. I tried Gevalia and found it lacking, probably because it was pre ground and had gotten stale. I buy mostly varietals such as Tanzanian peaberry, Ethiopian harrar, etc. A few blends also. I am a fan of dark roasts. Espresso roasts, if done right, are my favorites. And I have NEVER followed trends. I like what I like.

[K-Sci]

Originally Posted by Dusty Ol' Man

I agree on the Starbucks. I have been buying fresh roasted whole bean coffees for 40 yrs. I tried Gevalia and found it lacking, probably because it was pre ground and had gotten stale.

I should clarify. I buy Gevalia for two reasons. First its cheap. Second its drinkable. It isn't what I would call great coffee and its about as good as Amazon brand.

-Keith

[Dusty Ol' Man]

Originally Posted by K-Sci

I should clarify. I buy Gevalia for two reasons. First its cheap. Second its drinkable. It isn't what I would call great coffee and its about as good as Amazon brand.

-Keith

Cheap is good for some things. Personally, I don't go cheap on a few things. Coffee is at the top of that list. I can't justify spending $30+/lb for Jamaica Blue Mountain or the civet coffee (never could remember the proper name for that) but I will spend $12 - 15/lb for high quality, small farm, fair traded beans from different parts of the world. And Ray, let me second the thought about Keurig! I use my own coffee in my machine with RO water. Superior taste due to my tap being heavily chlorinated, and no calcium buildup in the machine.

---------- Post added at 04:39 PM ---------- Previous post was at 04:30 PM ----------

Originally Posted by Clawhammer

Most dark roast coffee is inferior beans because charring coffee to the point of dark roast eliminates the natural flavors and replaces it with charred notes. It makes sense to do this to inferior, less expensive beans, less flavorful beans.

This depends on the source and the roaster. I learned from a roaster there is a fine line between dark and burnt. Properly roasted coffee has to come to a certain temperature to evaporate certain oils that can leave a sour taste to the coffee. A good roaster will watch his roast, checking it often for color, and stop the process before any charring can occur. That's the difference between mass producers and small batch (2 to 3 lbs) roasting. As I said, I pay more for this, but I'm paying for the expertise of the roaster. Caffeine is not a big consideration as it has little effect on me. I can, and sometimes do, drink a cup shortly before bed with no problem.

[Ray]

I’m a Starbucks Caffe Verona guy. Black. The Keurig is one of the best inventions ever.

Like many, my coffee preferences have evolved, but the same can be said for food, wine, beer and liquor.

[K-Sci]

Originally Posted by Ray

I’m a Starbucks Caffe Verona guy. Black. The Keurig is one of the best inventions ever.

Yes! I got them to buy one at work, and have one at home. I supply the RO for everyone using the one at work, which is a bit of a pain.
-Keith

---------- Post added at 05:30 PM ---------- Previous post was at 05:26 PM ----------

Originally Posted by Clawhammer

Most dark roast coffee is inferior beans because charring coffee to the point of dark roast eliminates the natural flavors and replaces it with charred notes. It makes sense to do this to inferior, less expensive beans, less flavorful beans.

IMO, cheap beans would seem to be the Starbucks model.

Light roast coffee allows the natural flavors to shine and is mostly done on high quality beans for obvious reasons.

I'm a light roast drinker, but don't have enough coffee savvy to know how to buy good light roast coffee. Recommendations for mind-blowing light roast would be much appreciated.

-Keith

[Clawhammer]

Originally Posted by K-Sci

IMO, cheap beans would seem to be the Starbucks model.

I'm a light roast drinker, but don't have enough coffee savvy to know how to buy good light roast coffee. Recommendations for mind-blowing light roast would be much appreciated.

-Keith

Definitely the Starbucks model. Dusty Ol Man is right that there is a fine line, and of course there is always subjective taste. I find any beans roasted to the point of being oily unpalatable (and also fouls up the grinder).

I am lucky enough to live in a city that has a great local roasting culture. Most of what I buy is roasted here in Portland (Stumptown, Blue Kangaroo) and probably not available nationally. Trader Joe's "Wake Up" blend is my go to for reasonably priced but flavorful coffee.

[Orchid Whisperer]

Mostly I drink brewed-at-home Eight O'clock brand 100% Columbian, but I'll try other brands too. When I used to travel to Puerto Rico on a regular basis for work, I was a fan of the local Cafe Yaucono brand.

I rarely drink coffee out, predating COVID by many years. Not averse to joining a friend now and then for coffee. Our local coffee place is Jittery Joe's, that's pretty good. I'll venture into a Starbucks only if there is no other choice (bitter, poorly-prepared, overpriced coffee), but I'll shut my yap if I'm with a friend that really wants to go to a Starbucks.

[K-Sci]

Originally Posted by Orchid Whisperer

I'll venture into a Starbucks only if there is no other choice (bitter, poorly-prepared, overpriced coffee)...

Well put.

-Keith

---------- Post added at 10:31 AM ---------- Previous post was at 10:26 AM ----------

Originally Posted by Keysguy

My wife and I are both coffee junkies and will only buy whole beans which we grind ourselves. We have even gone so far as buying green beans and roasted our own, blending several different types and roasting strategies.

With all the whole bean fanatics here, I'm thinking I should give grinding a try. Can a blender be used, or is it necessary to buy a grinder?

I drink two cups per day, but only recently began drinking it black to get eliminate the fat and reduce the calories in my daily diet. Without the cream, I find the differences in quality vastly more noticeable.

-Keith