Before I gave up coffee ( ) I would get locally roasted (light roast, and air roasted) beans in small batches. I would freshly ground them every morning and brew in small batches because anything in the pot after an hour got dumped because it wasn’t fresh anymore. So if I had coffee that actually sat around long enough to go cold, there was no way in hell it was getting microwaved.
I was the very definition of coffee snob
(On the flipside, I have a friend who will leave her coffee in the pot overnight if any is left, then just reheat it in the morning.
I shall join you in being a coffee snob. Ever since we found the nespresso machine all other coffee is just not up to par.
And for the vote my coffee normally doesn’t have a chance to get cold
She’s not interested in ever having an intimate partner, so that’s not an issue. Though she does have a platonic lifemate (who is a tea drinker and not a coffee drinker) that thinks it’s just as disgusting as I do. We have great fun joking about it all as my coffee friend thinks I’m pretentious and wasteful if I dump any coffee at all.
I used to be in the commercial coffee/beverage services business. Been trained by the best roasters out there. Little boutique and big international roasters. I am as passionate about coffee today, as I was about wine in my drinking days.
With all that said: Don’t reheat coffee. If it’s gone cold and you don’t want to waste it, chill it and drink it iced.
Reheated coffee is just plain nasty, in my humble (and qualified) opinion.
Me too! I got tired of paying the high-dollar prices at the local coffee shops and bought my own espresso machine. I buy local beans and make at least one cup a day. (used to be 3, but now I’m more on about cold caffeine before the gym). Good beans and the correct water temp makes so much difference.
My kids still bring up about the time our power was out from a hurricane and i used the generator to run the espresso machine before anything else.
) I would get locally roasted (light roast, and air roasted) beans in small batches. I would freshly ground them every morning and brew in small batches because anything in the pot after an hour got dumped because it wasn’t fresh anymore. So if I had coffee that actually sat around long enough to go cold, there was no way in hell it was getting microwaved.
)
so if mine ever gets cold I throw it in the microwave 
