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If OP can conceptualize drip coffee in the same category as tea, it could work. Growing up, I wasn't big into sodas or other sugary drinks, but coffee with cream and sugar was my jam.


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It wasn't until I got into teas that I started trying coffee black. It depends on if you like coffee flavored stuff already. The first time I had straight, black coffee, it tasted like burnt dirt. The first time I had a "specialty" drink was a cappuccino I had blended coffee and stuff after and finally started liking it.

If you are JUST starting, go fresh brewed with hazelnut or caramel creamer. If you are going to a coffee shop, order a mocha with flavor like white chocolate, caramel, or hazelnut It will probably turn you off the least. I'm sure all the aeropress, Guatemalan bean, home roasters purists in this sub will down-vote me I got used to coffee and love it and now mainly stick to espresso.

Way cheap and tasty IMO. I am a home roaster and lover of specialty coffee. My first cup was on the third day of my first job ten years ago. I dumped a swiss miss packet into a cup from the instant machine. Mild coffee taste and the starbucks ones are good in my experience. I Dont recommend you get black coffe from there though, its not my favorite. If you're someone who had never had warm milk before, I'd say definitely go check out starbucks, they do a great job heating milk up and putting stuff in it.

If you want good coffee, I'd try to find a good independant coffee shop in the area, and go ask them what they recommend :. There's a lot of bad coffee out there and a bit of good coffee.

1. Start With a Flavored Latte

If you go to Starbucks try their Blonde Roasts straight without additives. If you don't like it, next time around get a misto. It's regular coffee with steamed milk, and if you must you can add sugar. Local places are usually better, spots where they take around 5 minutes to make your cup by hand is better than places where the coffee is just sitting there. Edit: This is me trying to start you off with the equivalent of tasting apples before trying apple pies. If you don't care about that, then a latte would do.

I'd skip Starbucks for now. If one of your coworkers is into coffee, maybe they can take you to or point you in the direction of a good local coffeeshop. Lattes are probably a good starter drink because they're milk forward with a hint of espresso. From there, you can try other espresso drinks or drip coffee.

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I'm not a straight coffee drinker, but I love cafe au lait Starbucks will call it a misto -- half coffee, half steamed milk. You can sweeten it if you need to. It's a good intro, imo. If you can, avoid Starbucks for your inaugural drink. Find a local place.

When I started high school, though, it was clear that I needed to start drinking coffee to survive my increasingly stressful schedule. Here's how I'd recommend going from a coffee noob to a regular coffee-drinker, based on my experience. It might feel silly to order something so seemingly frivolous, especially if you're behind someone who orders a red-eye or straight black coffee , but this is a situation where you just have to trust the process. If you jump in the deep end, the odds that you'll enjoy drinking strong coffee and espresso are slim to none. To acclimatize yourself to the taste of coffee, start with a coffee drink that has plenty of milk and other flavors.

For me, I love a good vanilla latte or peppermint mocha. These are almost guaranteed to taste good, and will provide you with a solid amount of caffeine—just make sure you're getting two shots of espresso. If you're vegan or staying away from dairy, there are lots of non-dairy milk options. At Starbucks, they offer both Soy or Almond Milk—choose whichever you prefer on its own. A friend and fellow coffee enthusiast strongly recommends using oat milk as a substitute, which you can use at home or find at some hipster coffee shops.

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Sure, these aren't the healthiest or cost-efficient options, but they will soon become an infrequent treat once you're more used to the taste of coffee on its own. Also, you can make your own to save money and control what goes into your drink. At some point, you'll feel confident enough to ditch the added flavor and graduate to a regular latte.

If you're missing the sweetness of flavored drinks, you can always add sugar to your latte or sprinkle in some cinnamon or cocoa. This way, you can control the amount you're adding, and gradually reduce the amount you add as time goes on. Some people stop here and become lifelong latte drinkers. That said, if you're in this to become a black coffee drinker, the way to do it is to continue reducing the milk to coffee ratio in your latte. Although, dark roasting is not to be confused with the Decaffeination process.

Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near- infrared spectrum.

This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development. The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor.

Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. A small amount of chaff is produced during roasting from the skin left on the seed after processing. Decaffeination of coffee seeds is done while the seeds are still green.

Many methods can remove caffeine from coffee, but all involve either soaking the green seeds in hot water often called the "Swiss water process" [] or steaming them, then using a solvent to dissolve caffeine-containing oils.


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    6. Coffee is best stored in an airtight container made of ceramic, glass or non-reactive metal. In , a method of packing coffee in a sealed vacuum in cans was introduced.

    Here's How To Start Drinking Coffee From Scratch

    Today this method is in mass use for coffee in a large part of the world. Coffee beans must be ground and brewed to create a beverage. The criteria for choosing a method include flavor and economy. Almost all methods of preparing coffee require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds.

    The liquid can be consumed after the spent grounds are removed. Brewing considerations include the fineness of grind, the way in which the water is used to extract the flavor, the ratio of coffee grounds to water the brew ratio , additional flavorings such as sugar , milk, and spices, and the technique to be used to separate spent grounds. The roasted coffee beans may be ground at a roastery, in a grocery store, or in the home.

    Most coffee is roasted and ground at a roastery and sold in packaged form, though roasted coffee beans can be ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home. Coffee beans may be ground in various ways. A burr grinder uses revolving elements to shear the seed; a blade grinder cuts the seeds with blades moving at high speed; and a mortar and pestle crushes the seeds.

    For most brewing methods a burr grinder is deemed superior because the grind is more even and the grind size can be adjusted. The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grinds. The most common grinds are between these two extremes: a medium grind is used in most home coffee-brewing machines.

    Coffee may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. This produces a strong coffee with a layer of foam on the surface and sediment which is not meant for drinking settling at the bottom of the cup. Coffee percolators and automatic coffeemakers brew coffee using gravity. In an automatic coffeemaker, hot water drips onto coffee grounds that are held in a paper, plastic, or perforated metal coffee filter , allowing the water to seep through the ground coffee while extracting its oils and essences.

    The liquid drips through the coffee and the filter into a carafe or pot, and the spent grounds are retained in the filter. In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, [] or by a thermostat that turns off the heater when the entire pot reaches a certain temperature.

    A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as the coffee is poured from the container.