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This is serious. I am a Coffee addict it has the opposite effect on me as most people . it relaxes me and calms my nerves I can drink a quart of it and go sound to sleep. Question what is the best tasting coffee avaible? I drink mostly colombian coffee.as it has the best taste to me that I can find.. but would like to find something with a more roasted flavor. The flavored coffees. Hazelnut , cinnamon.etc turn me off. I only like natural coffee taste. I use a filtered Mr coffe maker now and am thinking of going to a perculator as I seem to remember that coffee made in them was much better tasting.. I need help on this... thanks... <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

antigua azotea from guatemala and kenya AAA are my two favorites.
the volcano-grown central american coffees are rich but somehow light. the flavor clings to the front/upper of my palate. the best africans cling more to the lower/back part of my palate. the kenyan AAA is earthier, darker.

Hubert, I have traveled the world and really like a Dutch coffee called Douwe Egberts. It is super market type coffee in Europe but does not have the bitter aftertaste that so many American coffees have. A company called Dereuze in I think New Jersey imports it. You should be able to Google them and come up with the web site. If not, let me know and I will look it up for you. Seems like it is 7 to 8 bucks a pack so not terribly expensive. Give it a try. I am pretty sure you will like it. JMHO TM

oh yeah, buy beans only and grind 'em yourself.
percolator vs. drip? wouldn't know if there is a difference.

Yeah, me too. If I want sody pop I'll buy sody pop if I want coffee I'll buy coffee.

Along with the Kenya that fish menioned give Mexican Altura a try. Get the medium roast.


BCR

I really like the Hawaiian coffee. Low acidity from the volcanic soil and full rich flavor. Kenyan AA can have a real bite but I like that as well. Costa Rican can rival the Hawaiian beans especially if you get estate grown, organic or peaberry.

GOOD GRIEF! I never realized what a rube I was when it comes to coffee. I always break into song when Dorothy brings home a fresh bag of Eight O'Clock she just ground at the sto'. Talk about a sheltered existence! <img src="/ubbthreads/images/graemlins/blush.gif" alt="" />

I never realized the roof of my mouth had 'coffee sections' in it. A whole new world has opened up for me. Now y'all know why I've never been invited back for wine tasting. I wondered why everybody frowned when I chug-a-lugged that bottle.......

MColeman - Guess I'm in your group. My favorite is Folger's Classic Roast. Has that same roasted, woody flavor I favor - cup after cup, after cup, after cup, after cup, after cup, ..................think you get the idea.

That first cup in the morning almost qualifys as an EMERGENCY here!

Tell you whut Mick, I was the same as you almost save mine was Folgers. Grew up on it, thought it was the nectar of the gods. Until, years back, somebody turned me on to varietial, whole bean coffee. There is a whole 'nother world out there.

If coffee is more to you than just something to wash the biscuits and gravy down with it will pay you to get a grinder and experiment with some different varieties.

I am by no means a coffee snob but after years of drinking different kinds and varities of coffee fresh ground I can hardly choke down a cup of resturant coffee.

BCR

I am making up a coffee list from the advice I received here thanks. also Some people just don't have a well educated palate. youall need to work on that.. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I love 100% pure Kona Coffee. Not a blend.

Mrs. Folgers

You know, that's the worst part of the journey. I grew up on Douwe Egberts (Alliant Food service started carrying it, btw). Now, I sit at home with some fine Mexican Antigua, and then go out and order water, because I can't stand the coffee. Of course, living in Mormon country out here doesn't increase the coffee I.Q. one bit, either.

All in all, though, the level of "counter coffee" has been increasing in this country for the last fifteen years or so. Used to be, I wondered if I got coffee or tea...... At least now the coffee is usually black. FWIW, Dutch.

I haven't tasted all the world's coffee. I can get by on my Maxwell House and drip Braun Coffee Maker....BUT I do like a good cup at times so....

May I recommend: http://www.communitycoffee.com/ccc/

Also consider using a french press to make your coffee.

I use the first one picutred here: http://www.1stincoffee.com/bodum.asp

And you'll need a tea kettle and an insulated caraf (sp?)

Use corse grind, and make goooooooooood coffee.

Sumatra when you can get it is tops to me. Grind it as you use it, and by all means get a French press, pour on the water @190 degrees and enjoy. Pretty sure the origin of the press is not F$@%#!, but probably stolen from the N.Africans.

Good thread... Defintely buy beans and grind moments before you percolate or drip. Personally, I really like Perk coffee too, but admit I often use drip cause it is more readily available. There is an organic/health food/cool store locally called GreenStar... To reward myself I sometimes go there and buy about a 1/4 pound of beans of 2 or 3 different organically grown coffees from around the globe and then go home and spoil myself.... I can't say there is only ONE coffee to love the taste of, I like the adventure and the exploring.

Hubert:

You are indeed a blessed man, to live in an age where all the coffees of the world are available to you through the Web.

What follows is my personal opinion.

Supermarket coffee is crap. Folgers, Maxwell House, it's all garbage made with mostly robusta beans. Remember that word, robusta. Do a Google search on it. It's a "bad" word.

Whatever you do, don't percolate coffee. You're boiling it for too long, extracting all the bitterness and ruining the flavor. Drip coffee is fine, so long as you're using good coffee, you keep the machine clean, and you don't let it sit for more than an hour. (It's no longer fresh.)

You want to buy coffee made with "arabica" beans. Do a Google search on "arabica". It is a "good" word.

You not only want to buy good coffee, made with arabica beans, you want to find a good roaster.

Roasting is to coffee, as heat treating is to knife steel. You can have the best alloy in the world and then ruin it with bad heat treating. As an example, Starbucks buys good arabica beans and then roasts everything so long that every variety tastes alike. Too dark. If you like to make drip coffee with espresso roast, then the skill of the roaster doesn't matter so much.

Cruise the Net. Learn, grasshopper. There's a huge amount of information out there. There are many specialty roasters that will sell by the pound or the 5lb bag at prices that are competitive with your local Starbucks even when you factor in the shipping.

If you think you want a coffee with more "body" to it than your drip coffee maker gives you, do a Google search on "French Press." But for God's sake, don't percolate.

Good luck.

BTW, a friend of mine, like you, experiences a sedative effect with caffeine. Strange. Never could figure it out.

- TJM

Try some Brit brand coffee from Costa Rica before you make your final cut, called Cafe Brit (Or possibly Britt). My oops. I'd only heard it pronounced poorly and thought he said Brick.

tjm,

I provided a good French Press link above.

Also...please understand coffee which it sounds like you do, but many don't. So many people say people that make "bad coffee" because they make it "bitter and too strong". There is some acidity to all coffee...people that say that don't like strong coffee because its "bitter"... well they don't like coffee at all. They like the light brown water they've been served at the local greasy spoon all their lives...and that aint coffee. REAL coffee has aroma, flavor, some bite or bitterness, and something to counter/mingle with and compliment that bite. Coffee flavor comes in stages.

Think of making coffee sort of like making whiskey. You run hot water over the grounds. The water extracts solids and oils in levels. Using too little coffee actually makes for bitter coffee because you start extracting the bad solids and oils with too high a water to grounds ratio...same thing with percolating. Just like the "bad alcohol" that comes at the front end and the back end of the distilling process. Well in coffee the early tastes are good and what you want from the coffee. The late tastes are bad. And along with good coffee selection, the proper grind (depends on what method you're using to make it) and water to coffee ratio is crucial combined with the proper heat of the water (190-200 degrees F, NOT boiling) in how you extract the finest coffee flavor from the beans/grounds. Coffee, even the lighter roasts...IF they are made right are extremely robust compared to the average american's morning cup. You have to like coffee to drink coffee. If you like tasteless brown water...well you can find that anywhere.

If it says coffe - I will drink it. But we grind our beans and use purified water and that is really hard to beat. My favorite might be Jamaican Blue Mountain.