/ck/ - Food & Cooking

you don't need to settle for just dumping it in, you can mix them and the way you mix them will affect how they taste.

on some brands they have a guide to the flavour profile, some brands use 4 or 5 bars listing its various qualities and flavour notes, others use a single bar for 'intensity'
comparing between brands its of limited use, but for the same brand its a bit more reliable.
you might notice 4 of the coffee bags are made by 'lavazza'


generally a dark roast will be more bitter and more 'intense' by some scales like this one, but this is is the same rating as their dark roast.
completely different taste, as they're completely different beans, arabica vs classico
classico is generally a blend of arabico and robusta
I find arabica has great flavour as long as it's not dark roasted, turkish aside, as they usually use a higher quality arabica for turkish that holds up well to the roast, or they're just more careful i'm not sure.
the gold bagged arabica on the far right is a 5/10 intensity rating, it's smooth and fantastic, while the white bags a different brand and lists itself as a 7, i'd say the two are very similar

>>12771150
a good coffee is a real treat and even improperly stored coffee can last a very long time

if you have a selection, it helps you from getting bored of your coffee, as what you consider 'a treat' will change the more you drink certain things, sometimes you want something a little bitter, sometimes a little mellower, sometimes your stomach just won't take the abuse of using more acidic stuff that tastes the same as the expensive stuff

also you might notice something I don't keep, I don't like those gimmicky coffees like 'hazelnut coffee' and stuff they're just bad, you can add flavourings after or gradually just they're gross when they've been treated with extracts that all just pour right into your coffee in barely controlled amounts.