For this Sunday morning, let me confess: though I take coffee seriously, with my burr grinder feeding my La Pavoni lever espresso, Frieling French press, and everyday drip brewer depending on the quantity and quality we want, when I wake up I like microwaved day-old coffee that's been sitting in the drip carafe for the last twenty hours, less the dregs at the very bottom.
If freshly brewed coffee has many of the attributes I like in a syrah, reused old coffee has those of a merlot, with softer flavor and a more gentle mouthfeel.

(Thanks to whoever moved this post to this topic, which I had no luck finding via the search engine.)












