Posted Feb 23, 2012, 4:36 PM
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Registered User
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Join Date: Apr 2010
Location: Calgary
Posts: 474
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My opinion of what constitutes good coffee has changed dramatically since I stopped taking sugar in it. I used to swear by Starbucks' darker, damn near burned roasts. It tasted great when I took three sugars and cream with my coffee. But, once I dialled that back to no sugars and regular milk, the stuff just tasted like bitter sludge to me. Upon trying Tim Hortons, McDonalds, or Good Earth's light roast, I realized I liked that stuff way more. It wasn't excessively bitter, acidic, and didn't leave my stomach grumbling all day long. I learned that light roast doesn't mean "watered down", "bland", or "weak" (light roasts actually contain more caffeine)... it just means less bitter. Instead of being overwhelmed by bitterness, I can actually taste a whole suite of flavours that are completely absent (or covered up) in darker roasts.
Now that Starbucks has introduced their light roast in stores, however, I don't have any problems finding a cup of coffee I'll like. I can get one from Starbucks, McDonalds, Tim Hortons, Good Earth, Cafe Artigiano...
The absolute best coffee I've ever had, however, comes from Voets Coffee in Vernon BC. Perfectly balanced!
As for rims, and the rolling up thereof... nothing yet.
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