What Kind of Coffee Are You Drinking?
May 26, 2007 11:38 AM EDT
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comments: 66
When I grew up down in Franklin, La., my family drank Luzianne coffee. It was a bit strong for my Yankee father so he and my Venezuelan mother drank theirs as Cafe au lait - lots of milk. The rest of us didn't touch the stuff. As years went by, I drank all the various Louisiana coffees. I'd actually bring it along to wherever I was living at the time. My all-time favorite is Mello Joy. I'm sure many of you have your favorite coffee. So, while I sit here and wait on my New Mexico Pinon Coffee to be ready, I thought I'd give you something to comment on! Thank you. Salud.
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Comments: 66
hi True American - thanks for commenting. I do love Starbucks - and I do grind my own pinon coffee beans! Salud.
Here is the link to get one:
http://www.cafepress.com/gatherinc
Now I drink Arabica. It's the writer's dream coffee as if opens up all the lines to the things inside you.
Usually all the local coffee bars have special mixes like 'CIRO' and who knows what's in them.
Go well
Oh really Fred - that's very interesting - I love that fact - ok I need some of that now...hope you're doing well my sweet friend. Salud.
Zel H. well, you're missing out on one of the best parts of life...Salud.
So glad to see you again. Well, I grew up a few blocks from the Community Coffee Plant in BRLA and would often smell the wonderful aroma of the roastings. Additionally, we were raised on what was called "Coffee Milk"...Mostly milk, a dash of coffee, and large dose of sugar. With age, the amounts of each in the mixture change. Between my family and everyone else I knew, there was only one brand of coffee that was considered worthy of drinking and only one roast of the brand was considered "real coffee"..........Community Coffee, Dark Roast. While working at the F.D. we drank gallons of the day and I began to drink it straight up.......simply hot and black. From there, a decade ago I graduated to Community Dark Roast with Chicory, again, only hot and black unless I drink it as a sweet treat. Either I will add a bit of sugar or if I want it really sweet I will ask someone like you to stick there finger in it!
You don't want to be my waitress!
Speaking of coffee...I think its ready!
Sugarbugger...
On camping trips, it's super-strong French roast, with the grounds in it, and 1:4 parts Myers rum to coffee.
Strictly Columbian kopi in this house!!!!
;-)
I have never tried Luzianne....you say it's strong? It's not the coffee with chicory, is it? Tell me bout that kind of coffee, too...always been curious. Blessings.
Need a cup now!
Miz Wilma - really? oh dear - good for you - I guess but you're surely denying yourself ! sorry - actually, it's known as a stimulant but I'm sure that it is good for some folks! Salud.
Hi Miz Cecile...I thought it couldn't get better than Trader Joes' New Mexico Pinon coffee - try it! Salud.
Oh yes lots of comments on this but none on my cat naming article - lol... Salud.
I grind the whole bean, and drink it totally black; I go for flavor and aroma. My preferences are Tanzanian Peaberry, Kenyan, Somalian, and Nicaraguan -or whatever I can get. I submerged into coffee consumption after retirement and started with Maxweel House's French Roast. THEN, one of my sons became a coffee roaster, and now, well ....I'm spoiled.
My husband used to say "Coffee is coffee" before we lived together. After a year of brewing MY coffee, he talked me into trying Folgers again, because he swore there was no difference. It only took one cup for him to admit he was wrong. We both kept trying, so as not to waste what we had purchased, but half of that can is still in the freezer waiting for a rainy day. Or for me to use when making chili.
Not long ago, I got the idea of adding coffee grounds to chili from Shannon (Aunt Shanny) and found it intriguing. I used it and found it to add fantastic depth of flavor (which does not taste like coffee, and does not taste gritty, BTW) and will definitely continue to make it that way.