1. Jim

    I am a died-in-the-wool Maxwell House coffee drinker with an occasional foray into Hawaiian Kona Coffee and a few others.

    Once, I even had a chance to taste Kopi Luwak. Now, you can get it fairly cheap at Walmart but, it is not the same as the original, which comes directly from Indonesia…and is way too expensive for my wallet.

    Many years ago, I threw away my coffee maker for two reasons: 1) It didn’t make good coffee and 2) within a week or so after the warranty expired, the heating element stopped working…requiring me to purchase a new one.

    Now, all my coffee is brewed with a percolator only. I can control the brew both by temperature and time…and, it makes the cheapest coffees taste full bodied and fresh!

    I really liked your article…and, I appreciate the insight you presented into “cupping”…I never knew that coffee tasting process.


  2. Allie

    interesting article about a topic very dear to many people’s hearts…coffee is becoming very popular here in Hong Kong. There are so many new coffee shops popping up – lovely to see individuals who are passionate about coffee starting up their own thing.
    The only thing I would add to the list but it is a bit of a side note is the milk (ok not if you drink it black;) but if you have milk then the quality or type of milk will affect the taste significantly – what do you think?

    • Tej

      Hi Allie,

      You make a great point, the type of milk does impact the taste and texture of coffee. The greatest factor is the fat content. For example, with full-fat milk you get a creamy and sweet texture that gives less bitterness and less acidity to the drink.

      Thanks for dropping by and for commenting.



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