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Discussion in 'Bad Dog Cafe' started by TheGoodTexan, Sep 15, 2020 at 1:32 PM.
I drank 2 16oz cups of it before I knew what it was. Its good but nothing exceptional imo
Alfred Peet is the reason why we drink decent coffee today. He's an unsung hero IMO.
Might be damn good, but it ain't coffee.(IMHO). Yes I know it contains coffee.
I was reading through this thread and waiting to drop the Lavazza Gold but you beat me to it. Best bang for your buck that I've found. I like variety but this is my base coffee - 80% of what I've drank for 5 years now is this coffee.
The pre ground stuff is very fine which is good for espresso or in my case an Aeropress.
Um, an espresso machine IS fancypants.
That Lavazza is good stuff and what they serve on cruise ships...or on Celebrity Cruises anyway.
Actually, it contains a LOT of very dark roast coffee. I use two of those Keurig K-Cups each time I make it. But, again, because of all the fat, the caffeine doesn't hit all at once.
I never really drank coffee until I moved to Baton Rouge way back for about a year and Community Coffee Dark Roast and New Orleans Blend pretty much are it for me and the family now, I do try other things but always come back to Community.
I got a bag of the Death Wish Coffee at Kroger a while back, we liked it, it was on sale cheap, no way I'd pay $18 for a bag of it though.
And for Community and the Death Wish, I don't make per the instructions on the package, which says 1 heaping tablespoon for each 6 oz of water! No way, more like a heaping teaspoon per cup.
Glad to hear someone else feels that way (re: Starbucks). It always seemed over-roasted to me.
I do like the Starbucks dark roast. But Costco has a dark roast Kenyan coffee that’s really good. I like that espresso flavor but like drinking full cups instead of those tiny little espresso cups.
“One guy said the Eight O'Clock made him "talk funny".”
Now that made me laugh out loud!
I like the HEB Ethiopian Yirgacheffe coffee in the black bag (the one with the lions on it). Archer Farms (Target) also makes an Ethiopian Yirgacheffe style that’s good.
I prefer to grind my own beans, but I don’t have to...anyway, both of those are good for the money and make me happy.
I generally make mine in a French Press.
I forgot to mention the rest of the story...
Back ~1998 my daughter was dating an
kid who had a connection to Community
Coffee. I'm a little fuzzy on the details,
but his dad was some kind of big dog at
Community. He would bring us huge boxes of various
coffees and, well, now it's Community for me.
I really liked the kid and boy could he play guitar.
Sadly they broke up and daughter took up with
'the hammer,' as in 'dumb as a box of hammers.'
I mentioned Community being affordable.
I looked up the price I am paying - $5.40/lb.
added: I realize that there's plenty of better coffee
out there, but Community is good, solid coffee
and it suits me.
Just seeing already ground raises caution flag.
/me feels like he's being trolled and just decides to let it be. Folger's silk?
Eight O’Clock Coffee is my preferred these days.
I drank Cafe Bustelo for years too.
As long as it’s a robusto - it’s cool.
The Dunkin’ Donuts is GONE.
The building is for lease.
I think they got blown out by Cumberland Farms .99 cent
any size in three strengths plus a Custom Brew that’s a monthly thing.
I confess my sin.
I drink decaf.
Brewed with an espresso machine.
I know the local grocery store manager and he swears by Death Wish Coffee, but it doesn't stand out for me either. Since cutting out most sugar about six years ago, I am enjoying the intense soil flavors in coffee and exploring South American coffees once again. My fall back has always been Peet's and accept gifts of Peet's for any occasion especially their Holiday Blend as a stocking stuffer.
I too bow with great respect to my coffee hero Alfred Peet.
I have to make coffee half decaf any more. I like having a few cups and a little boost in the morning, but regular strength will make me loopy and light headed which I don't particularly like if I'm trying to...do anything...
Have you seen how they grind it? I can't ever get up too close, but it always looks to me like they pulverize it into a finer powder than we would normally use at home. My theory is they do it to make the coffee stretch as far as possible, to "maximize profits." The finer the grind the less coffee you use to make the same cup. The trade off that starbucks fans don't seem to notice is the finer the grind the more bitter the taste, especially if it's a dark roast to begin with. Yeah I think they may make it a little stronger, but part of that strong flavor is just extra bitter from being ground too fine.