I have been so disappointed by the brew in many specialty coffee shops. And it may be my fault, because of my history with coffee.

I had an adult piano student in the early 1970s who was co-owner of one of the nascent coffee roasters in San Francisco. He recommended a light French roast as the ideal. So I embraced that and really liked it.

I still like it, but tastes have changed. Now it's hard to find a roast like that; we're told that medium roast is what you want. Fancy shops carry light to medium. It's supposed to bring out all the best nuances in coffee: fruit, spice, etc. But what I taste, usually, is: sour and weird.

So, do I need to re-educate my palate?

This is for coffee you brew at home, right? Do you want to drink it hot? I ask because you might like a medium roast cold-brewed. It could be heated up afterwards of course. But cold brew is IMO the best way to experience coffee at its best without any acidity, and without adding cream, sugar etc.

If you’ve never had cold brew, first you should just find a coffee shop that has some and see if you like it. There are also a couple different brands sold in supermarkets, in the refrigerated section, so that’s another place to start.

Then if you like it, you could get a pitcher specially made for making cold brew:

https://www.amazon.com/Takeya-...e%2Caps%2C158&sr=8-3

I was introduced to what I consider the best of cold brew by a little shop in Holland Michigan... Deep, rich without any of the bitterness. I ordered a cup of iced coffee in the summer and asked if they had cream and the guy said "try it first". He was right!

Unfortunately, there are lots of places cold brewing without the same result! I find many have that bitterness that I wanted to avoid. Maybe it is just a preference, like all of those super-hoppy IPA beers that are popular now?

I do make my own - you might have to experiment with grind, length of brew and even temperature - I prefer mine set out, rather than in the fridge.

For drip coffee makers, there are a few tricks to try to get rid of the sour and weird -

1. sprinkle a little salt over the grounds before brewing (yes, really!)

2. Pre-wet the grounds with a little boiling water. More like the pour-over approach that some coffee shops offer. The technique is to pour the boiling water over the grounds to get a "bloom", then let them rest for a minute before turning on the coffeemaker.

3. Filter the water

4. Choose a slightly coarser grind

5. Grind just before brewing


Good luck!

I feel like the drunk listening to people talk about wine, the whole time thinking ‘just give me a bottle of thunderbird in a paper bag’.

Just to be clear...I don't object to bitterness or acidity in coffee; I like them. I think cold brew is supposed to diminish them. But I'm talking about sourness, distinctly different. Maybe I'm interpreting those desirable "fruity" flavors as sour?

I've had cold brew once or twice but meh...maybe I didn't like those particular beans, or maybe it's not for me.

quote:

Originally posted by jon-nyc:
I feel like the drunk listening to people talk about wine, the whole time thinking ‘just give me a bottle of thunderbird in a paper bag’.

I actually swing both ways (har) -- IOW, I love a really good, high quality coffee, but I will also drink just about any coffee and love it. My philosophy of coffee is like the philosophy of pizza: even when it's bad, it's still pretty darn good.

RP, I missed (or mentally edited out) the part about "sourness" ... not sure what to tell you in that case. Although, whenever I have a really good cold brew, I always think it has a sweetness to it. I put cream (or actually usually whole milk) and sugar in regular coffee, but with a good cold brew I either have it black or else with just cream, no sugar.

Sorry, I suspect this isn't very helpful!

quote:

Originally posted by jon-nyc:
I feel like the drunk listening to people talk about wine, the whole time thinking ‘just give me a bottle of thunderbird in a paper bag’.

Now that I allow myself one half-caffeine a day I am more picky.
I mix Daz Bog whole bean coffees, grind them, stir the grounds and keep it in a special coffee canister.

quote:

Originally posted by RealPlayer:
I have been so disappointed by the brew in many specialty coffee shops

So, do I need to re-educate my palate?

Have you tried maple syrup in your coffee?

Offered at Pollys Pancakes and I got hooked.

I buy fresh maple syrup by the gallon. And most of it goes in my morning coffee!

quote:

Originally posted by LL:
Have you tried maple syrup in your coffee?

Offered at Pollys Pancakes and I got hooked.

Another vote for Polly's Pancakes! We went there while on a bicycle tour of New England back in the 1970s. Thought it was our secret find of the year. Great place!

I LOVE maple syrup but on other things...I think I prefer coffee black with nothing in it. Unless I get a fancy espresso drink somewhere, like a cappuccino or cortado.