Every morning Mick reboots his computer, lets the dog out, feeds the cat, makes a pot of coffee, and does the dishes usually before 6 o'clock in the morning. By the time the dishes are done, the coffee is ready and he is able to play boxerjam on the Internet. The games of choice: Strike a Match (regular and beta), Know It All (regular and beta), and Wasabi.
Now, coffee is very important in our house. For quite a while we used a Restaurant Blend which we found at a neighboring Gas Station. Don't knock the the location. We have used Maxwell House and Folgers - all different blends - French Roast, Colombian, and Regular. The Restaurant Blend consisted of an amazing aroma and rich taste.
About a year ago, we started searching for a new blend. Every time we visited a coffee shop in Mackinaw City, Michigan, we would get a coffee called "Fog Chaser". I would probably characterize it as more of an afternoon coffee than a morning coffee. It was quite bitter at first. Then it grew into this robust, ethnic style taste maybe found in Central and South America. So our search continued.
Recently, we have fallen in love with a Hawaiian Kona. There is a shop in Jackson, Michigan which first introduced us to it and we then found a similar Kona at a BIG chain store (which I really don't care to say out loud, but I will say starts with an "M").
Currently, we are sure we found the perfect Kona from a local shop in Nunica, Michigan called
Magnum Coffee Roastery. But, I have to say, buy the prepackaged coffee, not the bulk coffee. We have tried both and the prepackaged coffee is much closer to the real thing. The bulk coffee is very weak. We still have some of the bulk coffee left and are blending two small scoops of the Kona and two large scoops of the Restaurant Blend for each 12-cup pot of coffee.
Something else that is essential to making an awesome cup of coffee is
grind you own. Every time you make a pot of coffee, grind ONLY the amount you need for THAT pot of coffee.
We really don't get into the flavored coffees like cherry or chocolate or mocha or cappuccino or nutmeg or anything else. We prefer the ethnic blends, but there is nothing wrong with any coffee as long as you grind your own. I am a true believer of grinding your own coffee.
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