Subscribe to Cigar Aficionado and receive the digital edition of our Premier issue FREE!

Email this page Print this page
Share this page

The ABCs of Coffee

The Search for a Great Cup of Coffee Must Consider the Type of Bean, The Country of Origin and the Roast
Sam Gugino
From the Print Edition:
Jack Nicholson, Summer 95

(continued from page 7)

FLAVORING

For purists who think that flavorings are only for those who drink coffee in paper cups with Greek designs, history shows that seasonings--from cardamom to black pepper to ground nuts--have been put into coffee since the earliest days.

Today, flavorings are put in just after the beans have been roasted and cooled. David Dallis is fairly blasé about flavorings, explaining, "we don't want people to think we're grinding up vanilla beans with the coffee beans. It's just chemicals."

Since many flavored coffees are made with less-than-top-quality beans, a better alternative is to buy a first-rate coffee, then flavor it yourself with vanilla beans or cinnamon sticks. After all, it's not like sticking a lemon peel in a glass of Château Pétrus.

Sam Gugino writes about food and wine from New York.


< 1 2 3 4 5 6 7 8

Share |

You must be logged in to post a comment.

Log In If You're Already Registered At Cigar Aficionado Online

Forgot your password?

Not Registered Yet? Sign up–It's FREE.

FIND A RETAILER NEAR YOU

Search By:

JOIN THE CONVERSATION

    

Cigar Insider

Cigar Aficionado News Watch
A Free E-Mail Newsletter

Introducing a FREE newsletter from the editors of Cigar Aficionado!
Sign Up Today