to be a coffee bean

This morning I was making coffee at the office and I had two bags from which to choose. One of the bags of ground goodness was described as “balanced, nutty.” The other, an organically farmed selection, was “smooth and mellow.”

I smiled at the idea that the two-word description on a bag of roasted beans could be a good characterization of a person. I wouldn’t mind being described like a bag of Columbian coffee, balanced and nutty. Others are perhaps a french roast I looked up, smoky and intense. There are bold, dark Italian roasts. Or an earthy, aromatic Sumatra. (I’m not sure if that’s good or bad.) Perhaps a lively Kenyan bean with “big, juicy notes” — the kind of person you’d recruit to play saxophone in a dark club on a Friday night. And out there we all deal with the compensating flavored coffees, the weak decaffeinated roasts, or the rushed-to-conclusion instant coffees.

I work and live with people who are good blends of bold, lively, mellow, smooth. But we all also have to experience brews that are watery or bitter, acidic or tepid. It would be interesting to see how people would label themselves if they were a coffee, and compare this to how they really are once poured in a cup. No doubt, some would require a spoonful of sugar (or two) and a touch of cream.


2 thoughts on “to be a coffee bean

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