Chris Trottier on Nostr: Going to have to toss that big tub of Folgers that my wife bought me. She meant well. ...
Going to have to toss that big tub of Folgers that my wife bought me. She meant well. However, the only way to make Folgers tolerable is to bash it with milk and sugar.
Problem is, I've been spoiled. I've been buying whole bean coffee, grinding it myself, then putting it through an Aeropress. When you do it that way, you discover all the ways coffee is wonderful.
Last week, I was drinking Kicking Horse's Hola light roast blend. It was fruity, slightly sour, and had a wonderful lift. To go from that to Folgers is rough.
There is no nuance to Folgers. It's simply bitter. And not bitter in a complex way, just plain bitter -- and no milk and sugar can disguise that fact.
People blame it on Folgers using robusta beans. But no, robusta is not the problem. I've had great robusta coffee. Step into any Vietnamese cafe, and you'll be amazed by how good robusta can be.
I have no idea why Folgers tastes like this, and why some people seemingly swear by it. It can't simply be a matter of affordability because if you step into any grocery store, we're all spoiled for choice when it comes to good and affordable coffee. Yet, there Folgers is -- skulking on those shelves like a caffeinated vampire.
Even Folgers themselves know that they're terrible. Why else would they make the "premium" 1850 brand that, believe it or not, is actually tolerable?
I suspect that the reason Folgers exists is because, at one time, the only coffee available was bad coffee. Over time, people simply got used to it. Why don't they try something better? Because if there's anything people hate, it's change.
Folgers is around because it's always been around. It's terrible, but it's been consistently terrible for decades. It hates your tastebuds but hates them in such a way that it's dependable.
Your favourite organic, single origin, shade-grown coffee might taste better than Folgers. But will it outlast Folgers? Probably not. And that's why, despite being the liquid equivalent to a punch in the mouth, it exists.
Problem is, I've been spoiled. I've been buying whole bean coffee, grinding it myself, then putting it through an Aeropress. When you do it that way, you discover all the ways coffee is wonderful.
Last week, I was drinking Kicking Horse's Hola light roast blend. It was fruity, slightly sour, and had a wonderful lift. To go from that to Folgers is rough.
There is no nuance to Folgers. It's simply bitter. And not bitter in a complex way, just plain bitter -- and no milk and sugar can disguise that fact.
People blame it on Folgers using robusta beans. But no, robusta is not the problem. I've had great robusta coffee. Step into any Vietnamese cafe, and you'll be amazed by how good robusta can be.
I have no idea why Folgers tastes like this, and why some people seemingly swear by it. It can't simply be a matter of affordability because if you step into any grocery store, we're all spoiled for choice when it comes to good and affordable coffee. Yet, there Folgers is -- skulking on those shelves like a caffeinated vampire.
Even Folgers themselves know that they're terrible. Why else would they make the "premium" 1850 brand that, believe it or not, is actually tolerable?
I suspect that the reason Folgers exists is because, at one time, the only coffee available was bad coffee. Over time, people simply got used to it. Why don't they try something better? Because if there's anything people hate, it's change.
Folgers is around because it's always been around. It's terrible, but it's been consistently terrible for decades. It hates your tastebuds but hates them in such a way that it's dependable.
Your favourite organic, single origin, shade-grown coffee might taste better than Folgers. But will it outlast Folgers? Probably not. And that's why, despite being the liquid equivalent to a punch in the mouth, it exists.