I like original Folgers black but I also tried this New England Hazel Nut Cream that is awesome. I normally don't do the flavored stuff so that's saying a lot.

fresh coffee, from freshly ground, freshly roasted beans is dream coffee. standard grocery store ground coffee is floor sweepings from commercial plantations. now, 8 o'clock beans freshly ground, make a good cup of joe ...

8 o'clock Columbian Peaks whole bean.

8'oclock whole bean ground fresh.

We always have a big can of Colombian dark roast, normally Kirkland's from Costco, Community or Maxwell house. Everyday coffee.

But I always have some imported special dark roast that is awesome for an evening cup or for company. Right now I'm drinking some farm grown and roasted whole bean coffee from peasant farmers in Columbia....straight from the roaster to the missionary who trains pastors to me at church every few months. There isn't any label, no brand, just a brown paper bag. Never had finer coffee.

Sams Club brand whole bean Columbian that I grind there in the store. I am a picky coffee drinker who likes strong but not bitter coffee and it is the best everyday coffee I have found

Starbucks espresso dark roast. I fill a pitcher up with warm/ hot water then stir in the coffee. Stick in fridge and enjoy for the next 3 days. It's pretty damn strong doing it that way so I add some vanilla creamer to knock off some of the bite.

Beans: East Africa Coffee Co. dark roast, Sam's Club dark roast
Keurig: Costco Columbian dark roast

I use a Keurig because I love the convenience. My favorites are Gevalia Dark Royal Roast and New England Coffee Co. Columbian Supremo. Starbucks Espresso Roast but I will not buy their coffee anymore due to their far left wing policies.

I wasn't crazy about the McCafe K cups.

Never touch that coffee stuff.

oh, man, straycat. you are blessed with that coffee ...

Jamaica Blue Mountain.... You can't hide money!!!

That has to be if not the best then the 2nd best coffee you can get..

How did I miss this thread? Ive been told I'm a coffee snob. Lol. But i drink everything.

At Work: Folgers med or med/dark classic roast thru a black and decker coffee maker.

At Home: We buy whole beans fresh that we place in a sealed jar and sometime freeze to prevent oxidation of the beans. We buy our bean fresh roasted each week typically. Brazillian blend and French Roast blend. We grind the beans thru a conical burr grinder and then pull the expresso shot immediately. Taste of each shot is altered by bean selection (country of origin, roast etc) and grind fineness, tamp pressure, and temp of espresso maker group head. Coffee beans oxidize with exposure to air. This is accelerated once the bean is ground. That's why you should always pull the expresso shot or start the drip coffee immediately after the bean is ground. The aromatic oils (where your flavor comes from) of the bean break down with exposure to oxygen and heat. A burr style grinder with low speed gearing works best. Once the shot is pulled, then you can drink it however, straight espresso, add hot water to get a traditional cup of coffee (americano), or steamed milk for the latte crowd. This quality of coffee with attention to detail with knock the pants off of most coffee's you get even in a coffee house!

In the Field or at the Beach: I usually make Cuban style colada's using Pilon or Bustello. I use a MSR pocket rocket canister stove, with a stovetop style espresso pot similar to this ( Cafe Cubano ). Pilon is more acidic and a little harder to slam without the required dosage of sugar. But you need the sugar anyway to whip up the Crema. Bustello is definately smoother. As they say, Pilon is poor mans coffee, Bustello is rich mans cafe.

If your drinking Starbuck's.... well that's just extravagance with poor taste!

Jamaica Blue Mountain from Costco = "Heck of a Deal" for some darn good beans.

x2

X2 on the black rifle, I like the C.A.F. caffeinated as f@$!