Confessions of a java junkie

I've got a thing for coffee. Those who know me well would say that's putting it mildly. Coffee is my religion. I have been known to pack lots of coffee when traveling to make sure I can get a good cup (try explaining that to airport security). I've got more coffee stored in my wine cellar than actual bottles of wine (the storage conditions are perfect). I'm the only person I know of who spent her vacation touring a coffee plantation, picking and processing coffee–and I've got the pictures to prove it.

So when we test coffee here at Consumer Reports, you would think that I'd be ecstatic (a friend has told me numerous times that having me in the coffee test is like handing an addict the keys to the drugstore). Far from it. Testing coffee, or "cupping," is a meticulous affair. Every sample is made in a controlled manner: Water is measured to fluid ounces, beans are ground for specific times, then the grounds are weighed out to the gram. Everything is controlled—from the standardized way we preheat the cups to the specific temperature at which each sample is tasted to the exact way to take a sip. Each slurp and sniff is analyzed, picked apart, and scrutinized. It's kind of like holding a magnifying glass up to your beloved so that you can see every imperfection and gray hair.

Just like fine wines, fine coffees are known for their complex blend of subtle aromas and flavors. Do you think "citrus" when you're sipping your morning cup of joe? You might if you're drinking the excellent Kenyan coffee from our most recent test (available to subscribers). Known for clear, distinct flavors, the higher-rated Kenyan coffees from our test sported complex mixes of fruit flavors with enough "brightness" (think good acidity) to make them lively. They made me wonder if I'd ever be able to drink another cup of dull diner coffee.

If the thought of anything "lively" first thing in the morning leaves you cold, maybe you'd like to try one of the Sumatran coffees we tested. Although the flavors were not as complex or clear as the Kenyans, those were good, solid cups of coffee, especially if you're a fan of milk or sugar.

—Erin Gudeux, sensory senior project leader

What's your favorite brew—Kenyan, Sumatran, or something else?