A Discussion on Coffee

Warning: A long post on my love for coffee to follow

You will all remember my coffee revolution last Christmas(and if you don’t here ya go-enjoy) when my sister introduced me to the wider world of craft coffee and I officially became one of those coffee snobs. #unashemed

My love for coffee has also led to an obsession of coffee mugs… I mean why not?

Since then I may or may not have taken my love for good coffee(not to be confused with love for pre-ground, big brand, k-cups and coffee maker coffee) to extremes. But once one has tasted perfection, one cannot in any way shape or form go back to what most people gulp down every morning, because they simply don’t know any better.

Now you’re probably thinking I’m exaggerating. There can’t be that big of a difference between a k-cup and a kelta wave pour over. Except that one takes a few seconds to spit out a lukewarm stale coffee-ish liquid and the other takes four to five minutes to make the best dang cup of coffee you’ve literally ever had!! Don’t just take me word for it. Everyone I have corrupted by making a proper cup of coffee have told me it’s amazing.

My Dad(the original coffee guru in my life) has told me how long the coffee stays hot and how full it tastes in his mouth. I mean seriously it’s so different from the same old fare you’re used to that you’ll wonder what you have been drinking all your life. I like my coffee better now than even coffee shop specialty coffee, which is saving me boat loads.

Real Peruvian coffee… these babies got me hooked on the natural roasting process. Where they leave the cherry on the bean for all or half of the drying process. Yum!

With this new knowledge of coffee and what makes good coffee I have come to realize what kinds of beans I like most. My perfect coffee bean is from South America or the Pacific Islands. Natural roasting is preferred but not required. A medium roast with a bright acidity and natural undertones(woody or dark chocolate) with some fruity hints. But I love experimenting with different beans and roasters.

Yes roasters impact how your coffee is going to taste. Since there’s no real rules regarding what a dark roast, medium and light roast should look like, every roaster has their own standard. One of my favorite roasters are based here in Milwaukee. Colectivo is a locally owned and run roasting company that takes care to get their coffee from small or family owned farms that are run with very high standards. But their roasting style tends to be more on the burnt side. I personally like the back taste of the roasted coffee, but others don’t.

Another company I highly recommend and that’s just a recent thing by the way, since I got my first bag of coffee from The Black Refile Coffee Company last week. Is the above mentioned veteran owned company and they give a portion of their income to support veterans, first responders and law enforcement. Their style is very smooth and even though I received their blackest roast it doesn’t have that burnt taste Colectivo does. If that’s something you’re wanting to avoid.

It’s fun to try new coffee and roasts. One thing I like to do is buy coffee when I travel(like the Peruvian coffee, though that was a gift from a fellow traveler) It’s like tasting the world one cup at a time. (Speaking fo travel here’s my post on my coffee traveling kit)

Anyway I’ll stop now(lol) though I could go on and on about this subject. Maybe I’ll do a post on my step by step process of how I make a perfect cup of coffee.

Lots of love,


One thought on “A Discussion on Coffee

  1. Pingback: Culinary Week #7

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