As a "coffee snob" myself, I cannot STAND Starbucks coffee, it tastes burned to me. I cold brew my own (less acid, brings out the natural sweetness) and now detest any inferior coffee when I'm out in public.
Plus there is the ever-present wokeness at Starbucks that I started noticing a few years ago, before I started my cold brew process. Back then Starbucks had cultivated a sort of hip reputation, but all I really wanted back then was a simple cup of coffee, black, and a quiet place to read or use my laptop on their WiFi. Instead it was latte this, frappachino that, grande, etc, and I refused to learn their language.
Give you an Amen in on the cold brew. Itβs def worth a try. We discovered a roaster named Seth in Bisbee AZ (imagine a living ghost town in the desert mountains). Every month he sends 2 lbs of freshly roasted coffee. The origin of the coffee varies from month to month and includes a little back story on the originating coffee plantation. You can usually find Seth in his shop and he is quite the conversationalist. Iβm not shilling, but I would give them a try if you want a superior cup. https://oldbisbeeroasters.com/.
βA gentlemen is ready is to serve coffee on a momentβs notice.β
Nice. So I get coffee from Trader Joe's (Sumatra or Bolivian, whole bean), or from a chain store we have in the east called Fresh Market (they have Ethiopian Yirgacheffe), and even from Costco when I can find a good dark roast whole bean coffee there. Then I take said coffee beans to their in-store grinder and set it to FINE or ESPRESSO and mill it to an almost salt-crystal size. I find that the finer grind gives me a stronger coffee. I like coffee that is strong enough to invade Poland, if it wanted to.
The concentrate this grind makes is thick and dark, and I let it cold brew in my fridge for 24 to 48 hours. I tried drinking the concentrate once and it nearly took my head off....WOW! NOPE!! About an inch in a cup, topped off with filtered water, microwaved about 2 minutes, and I get the best cuppa that I've ever had anywhere.
Since I like coffee strong, my rule is that I should not see the bottom or sides of the cup, just black coffee.
My wife tells me that I have now spoiled her on coffee and that she simply cannot stand the swill they serve in restaurants or the various meetings she goes to. Same with me.
As a "coffee snob" myself, I cannot STAND Starbucks coffee, it tastes burned to me. I cold brew my own (less acid, brings out the natural sweetness) and now detest any inferior coffee when I'm out in public.
Plus there is the ever-present wokeness at Starbucks that I started noticing a few years ago, before I started my cold brew process. Back then Starbucks had cultivated a sort of hip reputation, but all I really wanted back then was a simple cup of coffee, black, and a quiet place to read or use my laptop on their WiFi. Instead it was latte this, frappachino that, grande, etc, and I refused to learn their language.
Good riddance.
Give you an Amen in on the cold brew. Itβs def worth a try. We discovered a roaster named Seth in Bisbee AZ (imagine a living ghost town in the desert mountains). Every month he sends 2 lbs of freshly roasted coffee. The origin of the coffee varies from month to month and includes a little back story on the originating coffee plantation. You can usually find Seth in his shop and he is quite the conversationalist. Iβm not shilling, but I would give them a try if you want a superior cup. https://oldbisbeeroasters.com/. βA gentlemen is ready is to serve coffee on a momentβs notice.β
Nice. So I get coffee from Trader Joe's (Sumatra or Bolivian, whole bean), or from a chain store we have in the east called Fresh Market (they have Ethiopian Yirgacheffe), and even from Costco when I can find a good dark roast whole bean coffee there. Then I take said coffee beans to their in-store grinder and set it to FINE or ESPRESSO and mill it to an almost salt-crystal size. I find that the finer grind gives me a stronger coffee. I like coffee that is strong enough to invade Poland, if it wanted to.
The concentrate this grind makes is thick and dark, and I let it cold brew in my fridge for 24 to 48 hours. I tried drinking the concentrate once and it nearly took my head off....WOW! NOPE!! About an inch in a cup, topped off with filtered water, microwaved about 2 minutes, and I get the best cuppa that I've ever had anywhere.
Since I like coffee strong, my rule is that I should not see the bottom or sides of the cup, just black coffee.
My wife tells me that I have now spoiled her on coffee and that she simply cannot stand the swill they serve in restaurants or the various meetings she goes to. Same with me.
Instead of a microwave use an electric kettle to heat the water.
It heats way better.
Cool! I'll try that.