In Defense of Friendly Coffee

friendly coffee

I am a YUGE fan of mind-blowing, amazing coffees with flavors that sparkle and dance and explode like pop-rocks on your tongue. I really like unbalanced, extreme flavors in coffee, beer and food. What I LOVE in coffee though is complexity of flavor, perfect balance, nuance, depth and refinement. I lose my mind over coffees that display the rarest of all attributes: a complete circle of flavor that has pleasant attributes from several section of the flavor wheel. Coffees balanced with both extremes in flavor and nuanced in refinement. Those coffees that are deeply sweet, well-balanced, display structured acidity and well-developed mouthfeel. Coffees where no single attribute or flavor dominates the flavor party. Coffees that are open and inviting and extraordinary but remarkably easy to receive. Friendly Coffees I typically despise the phrase “approachable coffees” not because of what they are, instead because of how the phrase too often justifies disingenuous actions. I am talking about coffees that are not approachable because they are dumbed down by an overly dark roast, bought because they have no flavor and are super cheap or brewed intentionally weak to remove flavor. I am talking about the opposite. To me Friendly Coffees are coffees that are Continue reading In Defense of Friendly Coffee