I drink a lot of coffee. But at some point, maybe around six years ago when I moved to New York, I stopped being tolerant of light coffee. And I consider a dark Italian Roast “light.” I can really only drink French Roast or something else fairly extreme like Starbuck’s Gold Coast Blend (which, frankly, is a little light for me). That’s when I make it at home, at least. I usually use Starbucks or Peet’s Coffee brand beans and a normal grinder and machine, nothing fancy. A touch of cream to cut the harshness.

Oddly, when I’m on the go, I am a little more tolerant. But it has to be equally extreme. In New York, I would drink 50-cent coffee from the coffee carts in Greenwich Village, extra cream and sugar. This was light, cheap stuff. Now, especially at airports and train stations, I try to grab some Dunkin Donuts coffee. I always take it “regular” which is old-school for “cream and sugar” (where did that come from by the way?). I’ve tried replicating Dunkin coffee at home to no avail. They just do it – everywhere – in such a way that I can’t like. I suppose it’s like trying to replicate Burger King at home or something.

Any theories on why I have to go to extremes with my coffee tastes?

- Mark Drapeau