Showing posts with label Milo Manara. Show all posts
Showing posts with label Milo Manara. Show all posts

Sunday, June 5, 2022

Coffee Beanery's Michigan Cherry

After a year of mostly reviewing the wondrous flavored offerings from the Bones Coffee Company, I am close to having covered all of them. With that in mind, I am going to be turning to a different source for stuff to write about while feeding my caffeine addiction: The Coffee Beanery.

Coffee Beanery logo, 2022

 
The Coffee Beanery is a roastery and coffeeshop chain based in Michigan. Founded in 1976, the company presently offers 50+ varieties of flavored and regular coffee that can ordered through the mail or enjoyed at one of their 80 or so retail outlets. You can read a brief history of the company at Wikipedia.

As their logo signals, they're a little more staid in their approach to marketing their products than other roasteries from whom I've been sampling wares. Where I was first attracted to Bones Coffee by their creative packaging and amusingly named blends, Coffee Beanery came to my attention through a lawyer I know who recommended I check out some of their blends. Like their logo, those blends are mostly named in ways that describe exactly what they are, with equally straightforward graphic designs on the packaging. All the blends I've looked at so far have been labeled "100% Arabica Beans".

Much like with the majority of my Bones Coffee reviews, the Coffee Beanery pieces will be based on sample packs. I will state up from that these reviews might be a little more barebones, as the Coffee Beanery's samplers are half the size of those sold by Bones. As a result, I only get one pot of coffee out of each. Maybe I'll exert some self-control and drink the coffee in smaller mugs, or maybe I'll think of some other way to keep things in line with the Bones Coffee and Signature Select reviews. Time will tell!

Right now, at this moment, the review that will launch the quest through the Beanery Realm is of a flavor that I was one-hundred percent certain I was going to love. (It could also lend itself to some off-color references, but I'm far classier than to engage in that sort of thing. Yup. That's my story, and I'm sticking to it!)

Milo Manara art

 

COFFEE BEANERY: MICHIGAN CHERRY
I love the taste of cherries. One of the do-it-myself flavored coffees I enjoy is mixing either a light- or medium-roast with sour cherry juice, a dash of Unsweetened Almond Milk, and some Stevia. It works best iced, but it's also pretty good hot or room temperature. 

When I opened the Michigan Cherry sample pack, I felt certain I was going to love the coffee that would be brewed from it; the grounds within gave off a fabulously delicious aroma of cherries. That wonderful smell hovered around the coffeemaker as it brewed, although it was not so strong so as to fill the kitchen nor be detectable down the hall in my office.

The cherry aroma remained strong as I poured to coffee into the cup, and it blended tastily with the medium-roast coffee flavor as I took the first couple sips of the coffee, black. By chance, I got distracted and did not get back to the coffee until it had cooled to room temperature. I tried it like this, and I found that it tasted almost like it had hot. Unlike some other flavored coffees, the Michigan Cherry blend did not shift significantly in flavor between hot and cool... the cherry flavor grew a bit stronger but that was it. 

When consumed with Unsweetened Almond Milk, the cherry flavor was enhanced while the coffee flavor retreated. This was even more true when I drank it with the sugar-free Italian Sweet Cream creamer. Again, the flavors remained stable as the drink cooled, and it was a mellow and pleasurable drink throughout.

If you are drinking Coffee Beanery's Michigan Cherry for the cherry flavor, though, the best way to have it is cold and over ice. The cherry flavor is front and center whether you drink it black or with milk or creamer added.

The one thing that I LOVED about this blend, even more than drinking it, was the aroma. The smell of cherries rose from every cup--whether hot, room temperature, or iced--and it lingered even after the cup was empty. I can't explain how a drink with such a mellow flavor could have such a strong aroma, but I loved it.

When it comes time to replenish my coffee supply, I'll be getting a bag of Coffee Beanery's Michigan Cherry. I want to try this blend with Unsweetened Almond Milk or Unsweetened Chocolate Milk, or a mix of those;, I want to try it iced and with vodka; I want to try this blend mixed with a whole host of other flavors mixed in, and I think they'll all be great!






SHADES OF GRAY COFFEE FACTS #1:
Jackie Kennedy hated bad coffee with an almost psychotic intensity. Every time she drank a cup, her husband, President John F. Kennedy, prayed to God he wouldn't be called upon to nuke Brazil.


Sunday, January 16, 2022

Going Nuts with Bones Coffee

Today we're covering not one, not two, but three flavored blends from Bones Coffee!


The coffees reviewed in his post were all "taste-tested" under the same circumstances: They were made in a drip coffeemaker and tried without hot straight from the pot, at room temperature, and cold and over ice. Each blend was also tried with Unsweetened Almond Milk and sugar free Italian Sweet Cream creamer., hot, room temperature, and iced.

All the blends reviewed in this post are medium roasts, and they came to me via Bones' 4-oz. sample packs which each yield between 12-16 cups of coffee (depending on how carefully I measure when I pour the grounds in the basket).


BONES COFFEE COMPANY: MACAMANIAC
The very first impression I had of Macamaniac is that the package features another one of those fun cartoons of the company mascot. Here, our favorite living skeleton is in Hawaii, driving away from an erupting volcano with a carload of macadamia nuts while sipping a drink from a tiny umbrella-festooned coconut half-shell. Once again, the sense of fun in the package art made me feel contented to have given Bones my money even before I got a taste of coffee it was selling.

When I opened the package and as the coffee brewed, I thought I could smell macadamia nuts. That same aroma was strong from the pot and rose from the cup as the coffee is poured. However, as I drank the beverage, all I tasted was coffee with a slight hint of something sweet. That flavor could have been coconut or it could have been macadamia nut (the two flavors that Bones claims are in this blend), but it really was too faint to tell. I am leaning in the direction of the flavor being more like coconut than anything else, but I might just be tasting that because I was expecting something along that line. Basically, this coffee tastes like coffee that's had a bit of sugar or creamer added--but otherwise, it just tastes like a solid, high quality medium roast.

Whether I drank Macamaniac hot, cooled to room temperature, or iced, it had a solid, well-rounded coffee flavor--Bones Coffee knows how to make those Brazilian Arabica beans dance in your mouth!--with a slight saltiness appearing along side the sweet when the coffee was iced. But, the overwhelming flavor remained that of straight coffee.

Sometimes, if I add almond milk or creamer to a Bones blend, it brings out the flavors. In the case, it didn't. It just made the blend taste like coffee to which I'd added almond milk or creamer. That's generally not a bad thing, but I feel like a flavored coffee should have a bit more flavor than Macamaniac has.

If you like your coffee black with perhaps a little sweetener added, this is a blend that you will enjoy. If you're looking for something that will dazzle you with the taste of macadamia nuts mixed with coffee, you need to look elsewhere. 


BONES COFFEE COMPANY: MUSTACHIO
This blend was presented as tasting like pistachios, as its punny title might make obvious to you readers out there.  But does it? The answer is yes, but it morphs depending on how you consume it, with the pistachio flavor coming and going.

When I opened the package, I could indeed smell pistachios, which was promising; the aroma was faint, but it was there. The aroma was a bit stronger when it brewed--not to the point where I could smell it down the hall in my office as is the case with some Bones blends, but it was there when I stood next to the coffee-maker and as I poured the coffee into a cup.

Curiously, when I drank the coffee hot and without any added almond milk or creamer, the pistachio flavor was so subtle that is was almost undetectable. While some the flavor in some of the Bones blends get stronger in your mouth the more of the coffee you drink, that did not happen with Mustachio. Adding sugar-free Italian Sweet Cream didn't make the pistachio flavor any stronger--it just became mixed with the milky flavor. (That said, the pistachio flavor didn't get any weaker, so I suppose that could be read as it becoming stronger; it seemed to remain constant.)

When I drank this blend iced, the pistachio flavor was similarly present, but only as an undertone and not really recognizable as pistachio; it seemed even fainter, whether I drank the coffee straight or with almond milk or creamer added. It wasn't bad--it was like drinking a very nice medium roast coffee with a something slightly sweet added.

One thing that was absolutely fascinating about this blend is what happened when it cooled to room temperature. As I've said in previous coffee-centric posts, it takes me a while to finish a cup of coffee because my life a series of interruptions or distractions. Generally speaking, by the time I finish a cup or mug of coffee, it had gradually cooled to room temperature. In the case of the Mustachio blend, however, this revealed that as this blend cools, the pistachio flavor grows stronger. At room temperature, without anything added, the pistachio flavor was strong and very tasty. Adding a dash of Unsweetened Almond Milk blunted the coffee taste a bit, but the pistachio was still there.

Woman drinking coffee by Milo Manara

I don't know how many of you out there like your coffee room temperature, but if you do, and also like pistachios, then that's how you should drink Bones' Mustachio. It might also serve as a nice foundation for a coffee liqueur. I will have to get another sample pack and do some experimenting. Stay tuned!


BONES COFFEE COMPANY: PEANUT BUTTER AND JELLY
Have you ever looked at a peanut butter and jelly sammich and wondered "what would that taste like if I dipped it in coffee?" No? Well, neither have I, but Bones Coffee is out there asking flavor questions that we never thought to ask and providing answers that sometimes defy imagination.

From the moment you open the package, the aroma of grape jelly is noticeable. It is also strong as the coffee brews, so strong that it wafted from the kitchen, down the hall into my office. The sweet smell of grape jelly also rose noticeably from the pot and cup as I poured the coffee and went to drink it.

Initially, as I drank this blend without any Unsweetened Almond Milk or sugar-free Italian Sweet Cream added, the sweet taste of grape jelly came through strongly. It was so strong and so sweet a flavor that even someone who orders their coffee strictly from the fru-fru menu can drink it straight. 

One thing I'm discovering is that Bones Coffee does fruit flavors really, really well; sometimes too well--as the overwhelming fruitiness of their Strawberry Cheesecake and Peaches and Scream blends show--and they nailed the grape jelly flavor perfectly. So perfectly, in fact, that it balanced nicely with the coffee.

One thing I am also noticing is that Bones Coffee doesn't do nut flavors all that well. Like Macamaniac, the nut flavor here is almost undetectable; this blend does not taste like a peanut butter and jelly sandwich dipped in coffee, but merely grape flavored coffee. I drank about half a mug's worth before adding some Unsweetened Almond Milk, and I think I started to detect an aftertaste of peanut butter, but the grapey sweetness remained front and center. It could also be that I was expecting a peanut butter taste, so my imagination may have made it materialize because other Bones blends have grown more flavorful as I consumed them (like, for example, their Dusk Till Donuts blend where the grape flavor grew more intense as I drained the cup).

None of my usual approaches were able to tease any solid peanut butter flavor out of this blend, nor could I detect any bread flavor (although the latter is probably for the best). Further, when I drank this blend over ice, there wasn't even the ghost of peanut butter to be found.

In the end, I consider this a tasty blend that might go well with dessert, or maybe a pancake breakfast if you're a fan of grape jelly. It's not a peanut butter-and-jelly sandwich in a cup, though. 


Wednesday, September 29, 2021

Starbucks Coffee's Pike Place Roast

It's National Coffee Day, so here's a bonus coffee review! (You can see other ones I've done recently by clicking here.)




STARBUCKS CORPORATION: PIKE PLACE ROAST
I have never considered myself a coffee snob, nor anyone who cared all that much about what was in my cup. Recently, I have discovered that is not true. At least not anymore.

I think my transition away from "so long as it has caffeine, I'll drink it with as much milk or creamer added as needed" began when a friend brought me Costa Rican coffee that had been roasted in Costa Rica; it was literally the best coffee I'd ever had.

Lately, I've been drinking a lot of coffee from the Bones Coffee Company, including their Costa Rica blend. While it wasn't quite as good as what my friend brought me, it reminded me of the coffee that was literally Costa Rican in every way.

I have known for years that my preferred coffee is a medium roast. My favorite used to be a couple varieties from Seattle's Best--one with vanilla flavoring and one that was straight. When they got absorbed by Starbucks and those were no longer easily available, I have regularly gotten Starbucks' Pike Place Roast and was quite happy with it... so long as I loaded it up with creamers and/or almond milk of various stripes.

Today, September 29, it's National Coffee Day, and Starbucks was giving away free cups of Pike Place Roast if you brought your own reusable mug into the store. So I did, they filled it, and I walked away happy. I hadn't really intended to do a review of the Pike Place Roast... until I tried it, for the first time since my experience with the Costa Rican medium roasts from some mountain-top roaster from Costa Rica and the Bones Coffee Company (not to mention the various flavored varieties which are mostly based on medium roasts).

Caffeinated Mermaid by Milo Manara
Visiting the Starbucks Mascot at home (with Milo Manara)

I took my travel mug full of hot Pike Place Roast and added some sugar-free Italian Sweet Cream creamer--roughly the same amount I added to the Costa Rican blends mentioned above, and what I've been putting in the flavored coffees I've been posting about. I would like to say that I enjoyed my free beverage, but I can't say that I did. At least not as much as I've been enjoying the Bones Coffee Costa Rica blend... or the Sumatra blend for that matter, which was a dark roast.

Until today, I've often been insulted on behalf of Starbucks' roasters when coffee snobs complained about their coffee tasting bitter or burnt. To me, their coffee tasted great... or at least better than some of the stuff I'd get at 7-Eleven and gas stations. The bags I would get of Pike Place Roast for home brewing purposes generally also turned out tasting better than whatever random grocery store roast I picked up to try (barring that lovely Seattle's Best Vanilla whenever I'd spot it on the shelves). But, since I've been brewing and drinking Bones Coffee blends at home pretty much exclusively since mid-May, maybe my tastes have... changed? Become more refined? I now know EXACTLY what the coffee snobs meant when they said that Starbucks coffee tastes burnt.

The Pike Place Roast I drank today was the very definition of burnt. Unlike some of the subtly flavored Bones Coffee blends, and VERY unlike their Costa Rican blend, this coffee tasted bitter and burnt. For the first time ever, after being shocked at how bad I thought this tasted, I looked up what Starbucks says the Pike Place Roast should taste. They say it's supposed to be a smooth, well-balanced medium roast that carries flavors of chocolate and nuts. I've never really noticed any such thing, and I certainly did not notice it in the cut I drank today.

Bottom-line, I find that I am unable to recommend the coffee that used to be one I described as my favorite. Maybe I just got a bad batch--I went in around 2pm, so maybe it had been sitting there simmering all day?--but given that I now can identify with the coffee snobs out there who always dumped on Starbucks, maybe I've just outgrown my one-time favorite?

I will still occasionally end up at Starbucks, but I'll probably stick to the Chai Lattes. Maybe, in the not too distant future, I will get myself a bag of Pike Place Roast and brew up a pot for old time's sake... and to see if it's the coffee that's terrible or just the way they make it at my local Starbucks store. 


Wednesday, May 26, 2021

Closing Out Mermay

Mermaid by Whitley Sandel

The annual MerMay festival/challenge (where artists create a mermaid piece that incorporates a pre-determined theme assigned to each day in the month of May) is coming to a close. We're marking the occasion with a random selection of mermaid portraits for your enjoyment, including one by Mermay-originator Tom Bancroft. (We wouldn't have known this was a Thing if not for a random comment from Frank Cho.)



Mermaid by Paul Abrams


Mermaid by Milo Manara

Mermaid by Tom Bancroft

Monday, February 22, 2021

On this day, 100 years ago...

... Italian actress Giulietta Masina was born.


She is perhaps best remembered outside of Italy for her roles in "La Strada" (1956) and "Juliet of the Spirits" (1965), but back home she was tremendously popular and widely known as a star of screen and radio. She was also married to writer/director Frederico Fellini for more than 50 years. They were reportedly in love for all those years, and she has been described his main source of inspiration from the time they first began working together on radio.

Masina passed away in 1994, just a months after her husband's death. Here's an artistic tribute by "Keneru" and Milo Manara.


Giulietta Masina by Milo Manara

"La Strada" by Milo Manara

Saturday, September 12, 2020

Happy Birthday. Milo Manara!


Milo Manara is an Italian comic book artist who is perhaps best known for writing and drawing "mature" comics that are equal parts sexy, surreal, and silly. Among his most famous works are "The Ape", the "Adventures of Giuseppe Bergman" series, and the "Click" trilogy (which formed the basis of a movie starring Jacqueline Lovell). He has also illustrated a number of historically based comics, such as "El Gaucho" and "Indian Summer" (written by Hugo Pratt), dabbled in sci-fi and fantasy... and sent a host of people running for the fainting couch over a "Spider-Woman" cover and other art for Marvel Comics a couple years back.

Manara turns 75 years old today. Shades of Gray hopes he has a happy birthday, and that he enjoys many more. We also thank him for the decades of beautiful art and interesting reading material.

In celebration and honor of Manara and his creative works over the past several decades, here's a small gallery of his drawings.








Wednesday, May 6, 2020

Wonder Woman Wednesday

As we continue to look forward to the release of "Wonder Woman '84", we bring you these portraits of everyone's favorite Amazon and her wondrous hair!

By Aaron Lopresti
By Josh Howard

By Milo Manara
By Joe Jusko
By Asisi Suharianto