Coffee, Caffeine, Java, Joe, Mud, Buzz Juice

Beans? What about 'em?

Coffee is coffee, right..?

• Americas - moderate to medium, grown primarily in Costa Rica, Guatemala, Colombia (may also be classified as arabica or robusta)
• Arabicas - strong to very strong, grown primarily in Kenya, Ethiopia, Zimbabwe, Tanzania
• Pacificas - extremely full-bodied, grown in Java, Sumatra, New Guinea, Sulawesi
• Kona- extremely expensive, heavily aromatic, known as Certified Hawaiian Kona but can be found in less pricey blends
• Blue - very expensive, strongly aromatic, medium strength, known as Certified Jamaica Blue Mountain but can be found in less pricey blends

How to Make the Best Pot of Coffee

• Select the freshest of coffee beans with a good aroma
• Choose a blend or varietal that suits your preferences
• Grind coffee immediately before brewing
• Start with a completely clean coffeemaker and pot
• Use the coldest water possible
• Use filtered or bottled water if your tap water is harsh
• Measure carefully, following guidelines on coffeemaker
• Remove pot from burner after percolation, to prevent 'cooking'
• Serve hot, or as iced coffee, using 'coffee ice' cubes to chill

Snap, Crackle, Pop?

What are these strange terms used to define coffee?

• Snap: acid level of the brew
• Body: the brew thickness, mouth feel
• Aroma: the smell of the coffee
• Strength: the ratio of water to coffee grounds, independent of the 'strength' associated with the bean

Coffee Species

• Arabicas are considered to be a high quality but expensive bean, one of the oldest of the main species of coffee plants.
• Robustas are considered to be of lesser overall quality to arabicas, with significantly more caffeine. It is commonly used in commercial blends as a support ingredient, as it lacks flavor as a solo performance.
• Liberica, indigenous to Liberia
• Esliaca, indigenous to southern Sudan

The Grind about the Grinder

• The finest grind produces a powder which can be mixed directly with hot water, the method for making Turkish coffee.
• A rapid grinder is more likely to change the taste of the coffee since the process generates heat. If this is a concern, use a manual grinder.
• For espresso, a very fine grind is preferable, but don't turn it into powder. Work rapidly to avoid heat buildup.
• For a percolating coffee pot, coarse grinds will be more than acceptable. Give the grinder a frequent shake to keep the bean pieces in contact with the blade or burr.
• Experiment with grinder settings and try to imitate the look and feel of your favorite commercial coffee brand. Rub a pinch of the commercial between thumb and forefinger, then test your own results. With a bit of practice and grinder adjustment, you'll do fine.
• A burr mill will produce more consistent results and are more easily adjusted.
• Although most burr mills and other grinders can be disassembled and cleaned, some residual taste is likely. Don't use your coffee mill to grind spices or vice versa!

Good Coffee? Bad Coffee? Coffee on my Shelf

Who's to say.. it's a matter of personal preference

• Madison Blend (French & Italian roasts) - Jones Coffee Roasters - whole bean. Still unopened, this Christmas present is on my emergency rations list, where any first-time coffee gift goes. I look at it warily once a month but haven't yet worked up the nerve to try it. Looks good though...
  
  UPDATE - I ran out of canned normal coffee, so on a whim I ground this up and gave it a shot. It has a deep dark roast and a full-bodied taste, not a lot of snap and, I'm guessing, not a ton of caffeine. By itself it's quite drinkable.. with a couple of scoops of Mocha to cut it, it's very very good.
  Rating:
• Albertson's Classic Roast - it's ok, and it was at a good price compared to my usual daily coffee which is...
  
  UPDATE: Good as it was, I wouldn't buy it again, unless I'm feeling broke at the moment (not an uncommon feeling, addicted to coffee as I am).
  Rating:
• Yuban Dark Roast - an arabica with a nice bold flavor that gets me moving in the morning, but in a pinch I'll settle for...
• Folgers Gourmet Supreme - a very dark roast that stands up to almost anything, though it doesn't say if it is an arabica or a blend.
  
  
  Easily one of my favorites, and I especially like being able to order it online and get it delivered three canisters at a time. Since it doesn't take as much coffee to brew a nice strong cup, each canister lasts quite awhile. And best of all, I don't run out unexpectedly!
  
  Rating:
• Maragogype from Gevalia's Limited Edition - an arabica from Mexico / 'Central America' made from Maragogype giant green beans. This stuff will lift the top of my head off, so I cut it back with Yuban half and half before brewing.
• Mocha from Gevalia - one of my mainstays, a South America arabica with a delightfully cocoa undertaste. Since I'm notoriously cheap (see other lens about how thrifty I am!), I do whatever I can to cut this back and keep it going.
• Pecan Torte from Gevalia Seasonal Release - this is akin to their other seasonal specialty called Creme Brulee. To Die For. Both are far too good, and both of them get cut back with Yuban so they last longer.
• Trader Joe's House Blend - Colombia & Sumatra Dark Roast - whole bean, 100% arabica, very rich and heavy. The beans grind well at a coarse burr setting but have enough oil in them that the grinder needs a thorough cleaning after a few days.
• 100% Pure Kona Coffee - Dark - from Kona Coffee Cafe - and that's all the label says. But when you open the seal and take a slight whiff, it's heaven. Deep, rich, robust, like a well-oiled Rolls Royce of coffees. Speaking of oil, it's rich in that as well, and demands special care in the burr grinder. That's ok. For this eccentric bit of caffeine, I'll go the extra mile. I've been nursing this one pound package for about 7 months, which speaks highly for my capacity for self-control (with anything except chocolate.. different upcoming lens).
• American Coffee - well, it's not on my shelf but I wish it was. The coffee I refer to is what is served in SeaTac airport as you get down to the luggage retrieval go-rounds, and is easily one of the best coffees I have ever had at an airport.
• MacDonald's - not on my shelf either. But believe it or not, I don't recall ever getting a bad cup of coffee from a MacDonald's drive-through, on either coast or in the middle of America. It is always fresh - it is always hot - and I have never, before nor since their relabeling with stronger warnings, had the urge to pour a cup in my lap and sue Ronald. I have, on the other hand, nearly spilled it due to a case of the giggles at reading the Contents May Be HOT warning. Well.. DUH. It's coffee. It's supposed to be hot.

Coffees that Don't Get to Be on My Shelf

Personal preferences... your mileage may vary

• Peet's - even their mildest is too strong for me
• Starbucks as served in the ubiquitous Starbucks store on the corner of every city in America (almost).
• Tasters Choice - regular or decaf - the best thing I can say about TC is that it makes great coffee-flavored cake frosting. I have no idea why.