Coffee

[Carguy88]

I have heard of Blue Mountain, never had a chance to try it.
My folks did bring home some real Kona from.... well, Kona, when I was maybe 15 but the roast was very dark and I didn't have a great palate for it yet. Maybe I'll have to retry it!

[BigRooster]

and I don't mind a percolator when camping. It wouldn't be camping without grounds in your teeth and coffee strong enough to stand a spoon in!

Makes the best coffee and a must have for hurricane season. You just never know.

[BigRooster]

I've been hearing a lot about Black Rifle Coffee Company on some talk radio programs.

I just ordered some medium roast.

[Carguy88]

Let us know what you think! I've heard the name before, haven't tried it yet.

[Tara123]

I would never put milk, cream or sugar in my tea or coffee as it does knock the taste off.

[Carguy88]

I find cream a bit much, less than whole milk too watery.
I basically add about enough to go from black to dark brown. Just to knock the bitter edge off- much more and flavor notes start dropping out as Miss Tara noted.
I know this isn't a tea thread, but I tend to also add a touch of whole milk to breakfast teas, say Earl Grey for instance. For more flowery types (say chamomile or jasmine) or matè I tend to do no milk or other additives. The caveat being I may add local honey to my peppermint tea if trying to fight a gut ache.

Back to coffee, I make a Christmas exception- eggnog (clean) in my coffee is a win on Christmas Eve and Day. Also a win on the Eve is Kahlua and Baileys.

Also, I'll agree- a perc-pot (camping percolator) is a great asset to have in case of disaster.

[Tara123]

I do love drinking tia maria, bailey and kahlua.

I only drink triple mint tea... spearmint, peppermint and field mint. Its like hot mouthwash.

[Johnny D]

I basically add about enough to go from black to dark brown. Just to knock the bitter edge off

I'll submit that if you're finding quality coffee that's roasted well, there shouldn't be objectionable bitterness. Typically an overly bitter coffee has been roasted far too long - often to mask the poor quality beans, themselves. I see that you're in TX and there are good roasters there. Civil Goat, Houndstooth, and Tenfold come to mind.

[Carguy88]

It's not that I generally run into overwhelming bitterness- if I'm forced to drink that swill it will get sugar and the heaviest cream on hand haha... that and over-roasting tends to give me a headache and brain fog.
I just find there to be an "edge" of bitterness that I like calmed slightly, too much and other flavors start disappearing.

I haven't tried them, I may have to look into it!

[Johnny D]

Gotcha. I often end up having to do the same when we go out for brunch. We like to carry a small flask of Amarula or Bailey's with us, just in case