Coffee is a lot like going to the gym: it makes you feel better (in moderation), not everyone partakes (although they should), and everyone does it differently.
There are some of us who are perfectly happy with instant, mass-produced, freeze-dried coffee ashes. At the other end of the spectrum are the die-hards, the people who snort freshly ground Arabica beans and take their espresso intravenously. These are the types who declare that ‘you don’t really like coffee’ if you have half a sugar in it, or a splash of milk. Coffee should be black as the night and as bitter as the runner up in a resentment competition. These kind of people are no fun, for they are missing the point: coffee is so much more than a hot beverage to shake off fatigue, it is an ingredient.
We are all aware of tiramisu, coffee cake, coffee ice cream and other caffeine-laced desserts, but the coffee bean has moved beyond the consumable market. There are coffee facepacks, composts, even a coffee enema (not for the faint of heart!). People use coffee as an exfoliant, to hide marks in woodgrain, to scare away animals, or to deodorise their fridges — the point is that coffee is incredibly versatile.
So is anyone’s choice of bean or roast or blend correct? Of course not. Like anything, the choice of coffee is a personal one and is wholly dependent on what you use it for.
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