When I was apprenticing roasting I brought some coffee home to taste. It was my first time roasting Kona and I was super nervous. I pulled out the ole french press and brewed a pot. I took my first sip and it was horrible! I couldn't figure out what I had done wrong...I figured I did something wrong while roasting. So I went back to work and hid the coffee fearing I would get in trouble(kona is expensive...even 20 years ago) The next day I come home and see my wife(ex now) with my press. I asked why she was making coffee when she didn't like it. She corrected me and said it was tea. Kona is the lowest acidic coffee and when I drank it in my press it was sour. The tannic acid from the tea made my Kona taste sour....sigh. This is one of the reasons she is my ex. I can't imagine mixing tea with coffee...just my opinion though..my daughter likes mustard on her chocolate chip muffins..who am I to judge
The problem was, since it was unexpectly being used for making tea (from tea leaves) he didn't know that there was a tea film on the tiny mesh parts of the French Press. It takes a bit of effort to get that tea taste out of the French Press parts.
It's right up there with the time when my "ex" made Hazelnut flavored coffee in my coffee maker. I couldn't get that taste out for a long time.
Definitely smells good but yeah... tastes bad...hazelnut is actually the one that I can tolerate if there is nothing else in the office. If its vanilla or any other flavor i'd rather drive over to a coffee shop and pick something up
I don't drink decaf coffee. I've tried it (all sorts of brands and whole bean, etc.) and I don't like the "chemical" taste. Maybe sprucing it up with some green tea will help, but I'm not that adventurous. Please let us know if you try it and how it tastes.
Rose: There are a few methods of decaffeinating coffee beans. The swiss water as well as mountain water process do not use chemicals. I wonder if you have only experienced beans rinsed with either dichloromethane or ethyl acetate?
It's very possible that I've only encountered decaf that was chemically processed.
I'm not sure how the beans at work are decaffenated. Now I'm curious, and I'm planning to ask the coffee guy the next time he delivers the coffee order.