Fake and real coffee


6 August 2018
Yesterday I wrote about my favourite TV shows.
I have always been fascinated about characters in TV shows and even movies who drinks coffee.
Have you ever noticed that a character with a mug of coffee almost never take a real sip of coffee? Something else I never see, is steam coming from a mug of coffee, even if the person pours coffee from a fresh pot of coffee. Many characters from TV shows and movies drink coffee from take-away cups, usually with a lid on. Have you noticed how people carry these cups. Sometimes they carry it so careless, that you have to know that there is nothing inside; the coffee has to pour out the way it is carried by some characters.
Anyway, all this thinking and writing about coffee made me think about the coffee I drink.
I have three main coffees at my home. All three are instant coffee: Jacobs Krönung, Douwe Egberts Espresso Style and Douwe Egberts Mocha Kenya Style. These are the closest to “real” coffee in the instant coffee market, in my opinion.
What is “real” coffee? Coffee that needs some machine to bring out the real and true taste and smell of coffee. Bean coffee and ground coffee.
In my current collection of “real” coffee, I have strong roast espresso coffee beans, English Toffee flavour ground coffee, Estrela blend 100% Arabica coffee beans, Rwanda single origin ground coffee (which smells rather mild), Importers (a South African company) Mocha Java dark medium roast coffee beans, Importers Italian dark coffee beans, Baruch’s (another South African company) coffee beans that smells mild as well, Baruch’s Mocca Java coffee beans, BeanThere Fair trade coffee (also a South African company) creamy caramel flavour Tanzania beans, three more single original blends from a company that I can’t see on the packets (from Ethiopia, Brazil and Columbia), and a Starbucks medium roast ground coffee packet.
I have this smallish machine, that makes about 4 mugs of coffee in one blend. I usually use 2 table spoons of ground coffee to make my coffee, and then it will last the whole day, if I do not work at home that day.
I also like coffee at some restaurants. The big issue with coffee at restaurants is this: it is usually too strong, almost as though it was burnt. That is why, at restaurants, I sometimes have to drink sugar in my coffee. The only other coffee to which I add sugar, is those cheap types of coffee that you get in the large tins. Coffee is really to make the coffee bearable to drink. And Espresso, Mocca Java, and all the other sub-flavours I mentioned above, are good enough not to need sugar as well.
Of all the coffee I have drunk in restaurants, the two best place to get coffee, is Starbucks and Seattle Coffee Co. in South Africa. One day, when I travel the world, I would love to visit at least a Starbucks somewhere in the world.
What coffee do you drink? Where do you prefer to buy your coffee-on-the-go or sitdown-coffee? How much coffee do you drink?
Enjoy your coffee!!

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Mugg & Bean Rustenburg


Blog-a-day-June… Tuesday, 12 June
I was back at Mugg & Bean today. The one in Rustenburg.
And I was extremely happy! I was able to use their wi-fi. Without issues. I hope this is a trend that will continue!

Writing about coffee


As you might guess from my blog’s name, I enjoy coffee.

I like to drink alone, or with friends.

I like “normal” coffee, “average” coffee, and all kinds of new and strange coffees.

When I visit friends, and they ask me my choice between coffee or anything else, I ask “what type of coffee do you have?”. Sometimes I will say no to coffee, depending on the quality.

I prefer to take only milk with my coffee – again, that depends on the quality.

 

I want to start a new project. A project where I write about coffee.

The problem is this: I drink coffee and I know when I like coffee or not; I want to translate my coffee tasting experiences into words. I don’t know how to do this. I am not big with words. I want to learn how to describe my coffee experiences. I guess I could say I want to become a “coffee critic”.

And here is what I need from you, my loyal (or brand new) reader: Is there someone out there you can refer me to that could guide me in some way yo become a coffee critic? Maybe a blog or website that is dedicated to critiqueing (sorry about that spelling!) coffee?

Any help will be appreciated.