I really enjoy trying new things, be it beer, wine, or coffee. I previously enjoyed Folgers Dark Roast coffee, so this time I tried Folgers Medium Roast. Unlike the dark roast, the medium roast was surprisingly very mild, tasting similarly to a mild tea, as it lacked the toasty and pungency characteristics of darker roast coffees. Sipped black, I think you can actually taste the water, making it too easy to tell if the coffee was brewed with filtered or tap water.
The medium dark from Great Value is an interesting specimen. You would think that its roast level being close to the dark roasted Folgers should make it quite similar in taste, but it does not. It has a sweet, pungent in both smell and taste. It somehow resembles a strong tea, in that it has a rich taste profile that is fruity and vibrant (as claimed on the container) and acidic. It is probably my least favorite to drink black. I should cold brew and see how that goes (cold brews tend to leave coffee less bitter and acidic than a hot brew).
Seeing that both of these coffees are very affordable, I seriously do wonder what a higher end brand would be like. Unfortunately, I have very little familiarity with coffee brands that are not mainstream. Thankfully, a little bit of reading here and there has pointed me to a medium dark roast from Cafe Don Pablo. I’ll eventually see for myself if artisan, organic and fair trade coffee is worth it! Meanwhile, I really should try the Walmart and Folgers coffee brewed cold (which is supposed to be less acidic and bitter than hot brewed coffee.)
I thought it would be interesting to point out that coffee, specifically the caffeine in it, is actually a pesticide; caffeine is a neurotoxin to insects and small critters (such as snails). This property of coffee protects it against almost any tiny lifeform attempting to munch on it. However, caffeine addict Coffee Berry Borer (and friends) are immune to the deadly effects of caffeine.
They will inevitably inhabit a great deal of crops and if not dealt with, cause further ruination on the shelf (the roasting process of coffee beans effectively kills insects, preventing further damage and at least ensures the consumer isn’t greeted by live bugs). As disgusting as that sounds, no food (that is real) is ever completely free of questionable critter matter. With this in mind, don’t freak out, and never take for granted good (and visibly bug free) coffee.
Just for the sake of simplicity and variety, I simply walked store aisles for different variants of coffee. As I am no snob, I really don’t mind purchasing lower end, conventionally grown coffee, especially for the purpose of comparing it to higher end variants or brands (I can’t let snobbery get in the way of my tasting adventure, and what is an adventure without wandering off the path?). Anyways, today I have settled with Folgers Black Silk Coffee. Some may call it the Bud Light of coffee, but honestly, it’s not that bad, and it is at least better than flavored coffee beans/grounds and instant coffee.
As a dark coffee, it is roasted till it’s black, making for a robust, smoky and toasty cup of coffee, making it similar to the Starbucks Winter Blend, but with less oomph. Sipped black, this coffee pairs very well with anything sweet such as Oreo cookies, chocolate cake, or doughnuts. And for those with ‘sophisticated’ tastes, black silk coffee paired with very dark chocolate (70%-92% cocoa) emboldens their already strong and unique flavor (though I have yet to try that myself). Because the coffee is already very much roasted and strong, a cold brew or a French press is most ideal.