Addict shares his secrets for a great cuppa coffee
Print Edition
MR X is a coffee addict. He admits to once drinking 19 cups in a day — just don’t ask how many trips to the washroom he needed to make.
He doesn’t set an alarm clock as he wakes on his own in order to make java for the whole family every morning. Apart from the coffee, bread, fried dough sticks or pancakes and a glass of fresh fruit juice constitute breakfast in Mr X’s house.
“The flavor of coffee can be determined by the quality of the beans, milk and water,” says Mr X. “Purified and mineral water are the best as they prevent the flavor from being affected by impurities in tap water.
“I choose coffee beans according to the preferences of my family members. In the morning, I usually choose beans with lower acidity, such as Starbucks’ Breakfast beans. At noon, high flavor beans work better and I like Illy Dark Roast and Starbucks Espresso very much. The pleasant coffee flavor fills the room when you grind the beans,” says the coffee addict.
“When it comes to milk, the fat content is important. Milk with a higher fat content makes coffee taste better. I often choose milk with a fat content of 3.2 percent or more. I have tried UBEST, MUH, Devondale, and Le Lait. Devondale milk has the highest fat content, however, I prefer all natural milk, which is why Le Lait is the better choice for me.”
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