Are You Using Coffee Blends and Flavorings?

True coffee aficionados always drink their coffee straight, right? Wrong! There are, if anything, more blends and flavorings of coffee than there are of wine. Cast off your confines and let loose with the 101 different ways to enjoy the Creator’s gift.

The creativity of blenders is inexhaustible. One Indonesian blend is a combination of Sumatran and Papua New Guinea beans that makes for a delicious, full-bodied brew. Who even knew that Papua New Guineans grew coffee?

But Sumatra goes with more than just other Indonesian beans. A 50/50 mixture of Colombian Patron with Sumatran results in a smoky, tasty, dark roast that brews to perfection.

Flavorings, too, can make for a treat. Almond, vanilla, even cherry added to a Brazilian can soften the acid and sweeten the brew. Even a banana hazelnut can bring an ordinary robusta up to the level of a decent cup. But the highlight would have to be a Tahitian vanilla latte, a truly international breakthrough.

When it comes to making a mocha, the variety of chocolates matches the different options of bean. A Yemeni with a touch of dark chocolate, melted and stirred well, will enhance an already wonderful foreign blend. Or, for those days when lighter is better, try an American roast with a bit of Ghiradelli milk chocolate. Yum.

The variations possible with coffee are as boundless as they are delightful.

Cocoa and coffee is a traditional favorite for those who like their coffee cut. Even here the choices are not limited. Cold or hot, Mexican coffee and cocoa bean partners can pair up to make for a taste treat in summer or winter.

And the innovators of coffee confection don’t stop there. The more audacious have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.