Something bad happened to my coffee!!

Same with my late mother and my (living :blush:) younger bro. My dad is on board with the darker roasts as well, but doesn’t make them as strong as we do.

I’ve always blamed Char$$$ for spreading that disease to the rest of the country; and for rewriting the definition of “strong coffee” as “dark”, rather than “not watery”…:wink:

I like dark roasts sometimes and in some contexts - espresso or even stove-top moka pot coffee made with even a medium roast is actually kinda gross imo, and I like a darker roast without cream if I have coffee immediately after a big meal. And I think it makes better iced coffee than lighter roasts, at least when you drink it black, as I do. But for hot  coffee most of the rest of the time and coffee with cream always, I like what used to be the “classic” East Coast medium roast - a little lighter than what’s usually referred to as “City Roast”. And some beans, like Kona, are totally ruined if roasted dark, and fare better with a roast even slightly lighter than the historically-traditional East-Coast-medium…

Totally in agreement with you on Kona beans, which is my personal favorite, but $$$. I only buy whole bean 100% Kona when I buy it. Usually at Costco in Hawaii, and always bring back some for gifts and ourselves. After taking several coffee plantation tours and tastings over the years, I further appreciate my morning cup of Joe or two, knowing all the work that goes into it.

Have a good day @MikeG :sun_with_face:

After having been brought back Kona directly from Hawaii a couple of times and finding it amazing, I tried buying it locally, but even freshly roasted, from stores with good turnover, it was never as good, or even good enough to warrant the $$$. I think mostly because it was invariably roasted too dark… If I had the patience to really get into home roasting, I might try buying green beans and roasting it myself, but as it is, I’ve resigned myself to it being a once-in-a-blue moon treat… I suspect that’s also true of Jamaican Blue Mountain coffee. I don’t know if this is true, but I’d always read that the vast majority of it was exported to Japan, and that what made it to the US, even at prices even higher than Kona’s, was subpar. I gave up on that even faster than local Kona because it’s even more expensive and to my taste, little if at all different from any other “reasonably good quality” coffee, but I certainly wouldn’t mind getting to taste the Real Thing at least once, even if it costs an arm and a leg…

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@MikeG, after hearing about J Blue Mtn coffee for a few years, we were gifted a pound from friends returning from their Jamaican honeymoon; I was totally underwhelmed by it, as was H. And we were, of course brewing it properly. Everyone has their own tastes, but I’ll take Kona any day over anything. But then again, I’ve never had the coffee beans that have been expectorated or defecated from civets or something… :upside_down_face:

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Me neither, and while I think it’s interesting and would try it if it were readily available at less-than-stratospheric prices, I have to admit I’ve never felt a Massive Need to seek out “kopi luwak”…:wink: (And yes, it’s defecated, not expectorated, though I can’t say i find either, er “cleaning method” more or less gross than the other…)

Same here, would definitely try it, similarly, I sure do love the taste of Argan oil!

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It is quite possible that your coffee has expired or was stored incorrectly and therefore the taste has spoiled.

Welcome serenity! I hope you enjoy it here!!

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold