Coffee Talk
This post is not about coffee. But we’re going to start there.I was in my thirties before I thought coffee wasn’t flavored with burnt wet hay. I kept trying it, with plenty of sweetener and dairy. Then less and less add-ins, more and more just coffee.
italian roast has entered the chat
Over the decades my palate has decided that Italian Roast is sublime, peak coffee. The Sophia Loren and Stanley Tucci of coffee.
It’s different from other roasting choices because, while it reaches the same final temperature, it does it much more slowly. Deep, dark flavor with a bitter edge that doesn’t taste like char and burnt wet hay. It holds up to being iced, which is my favorite way to drink it.
There are lots of fancy ways to make coffee, but my go-to is a good ol’ Mr. Coffee. Measure the grounds into the paper filter (all of which is compostable). Bang in the potful of water. Remember to push the button. Watch dark brown goodness drip into pot. Because “Good coffee doesn’t have to be complicated.”
decaf has entered the chat
As a woman in my sixties, I need to reduce caffeine intake a bit. My solution is to blend my ground coffee beans with half decaf, half regular. Peet’s Italian Roast transports me to Europe with every sip, but they don’t do a decaf.
