Humour goes well with almost everything. So why not try humour while sipping a hot or cold coffee? The idea of mixing coffee and cartoon is an imperially proven philosophy from a 11th century proverb - "Amberoski mocha toon".
If you have tried to search that that proverb means, then either you are pissed because of "a what a waste of time" movement or you would have giggled. Either ways, I am OK.
Sipping coffee while giggling is the best thing to happen to mankind.
One such moment for me was when I drew this cartoon.
Staying to coffee, what makes a good coffee apart from humour is the kind of beans I use. We all have tastes and they are different. Instead of me being cryptic with the mumbo jumbo around it, I am breaking it down in the list below:
Arabica - Originally from Ethiopia and smuggled into India from Arabia, found itself good land in Chikmagalur. It accounts for 60% of worlds coffee. Within spectrum of Arabica beans, there are a few more varieties like:
Mysore nuggets - Immensely sweet, clean, and soft, the cup is tipped with classic coffee flavors with delicate acidity and a lingering sweetness.
Plantation - Plantation A is second best grade of pure Arabica coffee
Peaberry - Offers you a bright and rich flavoured cup of coffee. Best for black coffee.
Robusta - Originally from Saharan Africa, as it names suggest the beans are robust and can grown even if one does not take best of care. Strong and instant and relatively cheaper.
Liberica - Originally from North America and then found its way in Malaysia and Philippines. It is smoky and woody tastes and needs good care.
A lot of folks like to have Chicory powder mixed with the coffee. It is not coffee but an additive used to mix in ground coffee. It is used to thicken the coffee. 80% Peaberry and 20% Chicory is a nice mix.
The other important aspect that goes hand in hand with the coffee beans is, the extent of roasting. More you roast, darker and smoky it becomes.
And finally, how you would brew the coffee will determine how it will taste. One can:
Drip - The most popular way to produce traditional black coffee (generally using an automatic machine)
Pour over - Boiling water is poured slowly over fine grounds set in the filter basket, which drops into a cup below.
Espresso - Pressurised (15 bar to 25 bar) hot water passes through the filter containing fine ground (roasted) beans. Because of the heat and pressure, the decox is concentrated and rich.
Cold brew - French press is one of the most common method for cold brew.
PS: Information shared above will evolve if I evolve. Stay tuned.