The earliest memory I have of coffee is my mother saying, “Don’t bother me until I’ve had my coffee and cigarette.” The dark brown sludge of instant coffee mixed with powdered milk was bitter, thick, and beyond disgusting.
We all have memories associated with our favourite food. I read an emotional article The Case for Bad Coffee; it’s a good and emotional read. I can’t criticize anything in it; it’s an emotional piece about the writer’s relationship with coffee. Two of my favorite things! I sometimes use a personal statement writing service for my writing but this one is all on me. I would object to associating Starbucks with good coffee, or all diners with bad coffee. The two aren’t that far apart (source: Corporate Coffee Systems).
My Coffee Story
Something happened when I was eight: my mom got a job. She started working full time at a women’s shelter. A lot changed because of that job. We moved into a house, she became more confident, we started buying bagged milk, she bought a drip coffee machine, she quit smoking, and she started buying flavoured coffee.
That’s when I started taking notice. The smells of Amaretto, French Vanilla, Caramel, Irish Cream, and Chocolate floated in the house instead of the burnt rubber smell of her old instant coffee.
I can’t tell you when I started drinking coffee. I know it was sometime in high school but the exact date or year is lost to my terrible memory. I do know that the flavoured coffee was mostly for holidays and special occasions and she bought Timmies for everyday drinking.
The smell of flavoured coffee transports me back to our little house and Christmas in Northern Ontario, sipping Irish Cream coffee with the smell of holiday cooking and the howls of winter outside. There was a figurative, as well as a literal, warmth to discussing everything and anything at the breakfast table over a cinnamon coffee. I still have the cheesy Santa head mugs we drank from. I haven’t had the heart to unpack them since she died.
When I moved out on my own the first thing I bought was a coffee maker. It was tiny and made one large cup. I used it for ramen almost as often as I did for coffee. I used that machine until my third year university when I needed to pull all-nighters. I fondly remember making a large pot of coffee and working from 10pm to 8am on a 2000 word essay.
Caffeine fueled my university. My video editing job was Caramelo from Second Cup, my convenient store job was Vanilla Hazelnut Van Houtte’s, tour guiding was German Chocolate cake from Timothies, and late night classes were an extra-large triple-triple from Timmies.
They were never as good as the weekends when I went to visit my Mom and we had her coffee and watched a movie, chatted, or just argued.
When I graduated, I tried to get into Starbucks or exotic coffees. They were always bitter and over-roasted (I didn’t know that at the time, I just knew it wasn’t right). I tried to be “grown-up” and drink espresso or cappuccinos but my heart always yearned for the warmth of flavoured coffee.
Heart VS Stomach
My heart yearned for the warmth of flavoured coffee, but my stomach took that way too literally. Acid reflux was the result.
Most (some exceptions like Second Cup) flavoured coffees are made from low quality beans. Low quality beans are exceptionally bitter and acidic compared to other beans. The flavour masks the taste of both of these properties.
Unfortunately due to my stomach problems, I can no longer drink flavoured coffee without multiple uncomfortable issues. (I’ll spare you the details.)
I couldn’t find any place that made flavoured coffee with high, or even medium, quality beans. I was reduced to drinking unflavoured coffee.
Although my stomach was happy I missed the days of yummy flavours.
That’s when I got the crazy idea of making my own coffee. With the help of the internet, I started roasting in a hot air popper and loving the coffee.
I looked online for coffee flavouring. I found a lot of syrups (mostly made with corn syrup and tasting of red dye #5) and a few coffee flavourings that cost over $100 a bottle.
I wondered whether coffee flavouring and candy flavouring might be interchangeable. I found a random message board comment saying something like, “I don’t see why not?” and proceeded to run several days’ worth of experiments. (There’s a secret to when you need to flavour the beans.)
That’s when I decided to sell gourmet flavoured coffee.
I now have delicious coffee I can drink and that reminds me of my mom. I think she’d have particularly liked the Mint Chocolate Chip and the Butter Rum.
Coffee is a food that is associated with a lot of social activities and a lot of interpersonal interchanges. It’s natural that a person would associate the coffee they drink with the people who are around or the events. It’s one of the things that makes coffee special and it’s one of the reasons I love it.
Enjoy what you love!