As a novice coffee taster, my attention has been drawn to the attribute scale (three bars) on the packages used by Thomas Hammer Coffee. The three attributes of coffee measured by these bars are: roast, body, and acidity. Professional coffee tasters know the intensity of these three attributes and their effects on the way coffee is experienced in consumption. As a novice, I do not. I have made it my duty to try a couple of Hammer’s coffees with different attribute scales and learn what it is professional coffee tasters are experiencing. Before I begin, other novices like me may want to know how these attributes are determined. I have briefly researched these attributes and will go over my discoveries here. The first attribute is “roast.” There are many ways to roast coffee. A large drum roaster using heated air is commonly used in commercial coffee roasting. The three most common levels of coffee roasting discussed are light, medium, and dark. When coffee is roasted, the beans wi...

There is a lot going on with Kauai Coffee’s coconut caramel crunch. Looking at the package, a drinker may notice that it is only ten percent Hawaiian coffee. On the side of the package, under ingredients, it says Arabica coffee is used but does not indicate a specific source for the remaining ninety percent. The package is also clear about the coffee being artificially flavored. The origin and flavor of this coffee become nearly moot when drinkers read the suggested serving advice. The suggested 6 ounces of water and cream to taste was something I avoided when I made my 8-ounce cup black. Another oddity on the side package is “Distributed by Massimo Zanetti Beverage USA Suffolk, VA USA.” What geographical rounds did this coffee make to get to my pour-over basket? I am not a fan of artificial coconut flavor, but I wanted to try something exotic this time. On the plus side: this coffee has a creamy smoothness that seems catalyzed by its caramel flavor. The caramel scent and flavor of thi...

I tried this unique beer from Bombastic Brewing; it’s called Shiver Coffee Stout. The supposed coffee flavor isn’t the only thing about it that caught my interest; its 10.5% alcohol content made it a must try. After perusing the shelf of commercial micro-brews, the Shiver won the buzz giver award. It came in a four pack, and justifiably so for us light weights. And I will say its 10.5% did not disappoint. It is stout beer. My first impression, after a big drink, was that this is definitely dark beer. I’m not sure if my taste is consistent, black coffee and dark beer, but I’ll take it over tea and IPA. Its dark flavor made an impression. According to the can, “look for waves of dark chocolate, vanilla, and hints of molasses.” As an afterthought, they tell you, “Add Thomas Hamer cold brew coffee.” With my first taste, I was quickly aware of the beer’s dark flavor. My tongue was enriched with a thick alcoholic aftertaste broadened by intense smokey tartness, which I am accustomed to. I en...