Finally got my hands around a couple bags of sublime coffee beans, just the way P and I like it . . . aromatic, suave, and sexy or as the packaging calls it: “Medium to Dark Roast, Sweet, Mild and Flavorful. Full Aroma and Well-Rounded Body.”

Ay caramba!

Who would have thought that I’d be into coffee? I used to pride myself as being the ultimate tea drinker, as fussy as your next pretentious tea snob—I didn’t want adulterations (blends are for sissies!). I wanted my teas to have balls, so I didn’t appreciate those pa-chichi Green Tea Passion Fruit and Whathaveyou blends.

With tea I particularly like the oolong and green varieties and altho. I don’t like the fancy blends, I’m open to infusions (of flower or herb). For infusions, I  love to use  jasmine or tarragon. For example,  I simply let steep fresh tarragon leaves in a cup of hot water for that perfect after-dinner libation.

Well, back to coffee. Now, I’m addicted to freshly brewed ones (again, I’m a purist by nature so no Hazelnut Macchiatos for me). The first thing I look for in coffee beans is the characteristic of having a nice, clean aroma (that’s how you can tell a well-roasted coffee from an over-roasted one). Next, after brewing, I like to see a little glossy sheen on top. Some coffee fans do not like oil in their cups at all, but a nice, even sheen for me is the difference between the perfect cup and a so-so cup. If my coffee does not have the froth on top, I can tell that it’s going to be just “regular.”

Next, I like for the taste to be of one, full-bodied note. Some coffees (like those from shops like Starbucks) have an acidic aftertaste. It’s a puzzle to me why people spend so much for a Starbucks coffee. It’s rather . . . substandard?