THE QUEST
Throughout my college years and my days as a freelance entertainment writer, 7-Eleven coffee with Amaretto creamer was my go-to caffeinated beverage. I recently became nostalgic for that drink--which I haven't had in many, many years--and I went to 7-Eleven for the first time since before the Covid shutdowns.
To my disappointment, I did not see those lovely little pink cuplettes filled with Amaretto goodness. So I drove up the hill to another 7-Eleven; they didn't have Amaretto creamers either. They had French Vanilla creamers (in the little blue containers) and they had Irish Cream creamers (in the little green containers) and they had Chocolate Caramel creamer (in the little brown containers) but no Amaretto. There wasn't even Amaretto in the syrup bottles. I went back down into the valley to a THIRD 7-Eleven (no Amaretto) and I stopped in at a Chevron station as I completed the loop to head back home... there was no Amaretto anywhere.
Why Amaretto creamer appears to have vanished from the self-serve coffee counters in convenience stores, I can't say. I still had a craving for Amaretto-flavored coffee, so I hopped on Amazon and ordered a couple different varieties of it for home-brewing. I'm reviewing the first of those today!
 |
| Will the coffee quest end with a cup of joy or tears? |
CHRISTOPHER BEAN COFFEE: AMARETTO
Christopher Bean Coffee is a Florida-based (there seem to be a lot of those!) roaster that offers a wide selection of flavored and straight coffees. Like many other firms, they roast in small batches so as to offer customers the freshest possible bags of whole beans or pre-ground. This is my first encounter with them and their offerings.
The wonderful amaretto smell rose strongly from the bag as I opened it. It was similarly strong as I brewed the coffee--not Bones Coffee strong where it filled the house and I could smell it all the way into my office, but enough where it filled the kitchen.
Curiously, once I poured myself a mugful, the amaretto aroma decreased... and when I drank some of it black, it was almost undetectable. It was there, very faintly, but not what I expected based on what had wafted from the coffee maker during the brewing process.
When I tried this coffee with Unsweetened Almond Milk, the result was unpleasant. The drink turned sour and bitter with all traces of amaretto flavor gone. Or maybe all that came out was the bitter side of the amaretto, with none of the good parts. I tried adding some Stevia, but that didn't help. I also checked to make sure it wasn't the almond milk that had somehow gone bad, and it wasn't; they are apparently just two liquids that don't mix well.
When I tried the Christopher Bean Amaretto coffee with the Unsweetened Vanilla Almond Milk. The sour flavor retreated a bit, and something that faintly resembled the flavor of amaretto emerged... or maybe it was just the vanilla tones that were strengthened by the vanilla in the almond milk. Whichever the case, the drink improved slightly, but it still left a lot to be desired.
Whether it was mixed with Unsweetened Almond Milk or Unsweetened Vanilla Almond Milk, the sour flavor did not improve as the blend cooled to room temperature. It mellowed a bit, but it was still the dominant taste. It was drinkable, but only barely, and it sure didn't taste like the amaretto-flavored coffee
When I tried this blend with sugar-free Italian Sweet Cream creamer, the result was much better. It was great, in fact. This blend lived up to its name, in spades! The amaretto flavor popped right to the front and was very delicious. Apparently, this blend requires something a little more creamy than most of the mixers I tend to use to bring out the flavors. As the coffee cooled to room temperature, the amaretto flavor grew stronger--and I was even put in mind of the old days when I would be dumping little cups of creamer into 7-Eleven coffee,
Christopher Bean's Amaretto is not a blend that works well iced. No matter what it's mixed with, a saltiness emerges in the blend when it's iced that is almost worse than the bitterness discussed above. I've noted this trend to turn salty with a number other flavored coffees, so there must be some common additive being used that brings this about.
So long as you're using a creamer (or just cream, or maybe even milk), I recommend this coffee. I think the Amaretto flavor is far too subdued when it is consumed black... although that could just be because I don't take my coffee black. For almond milk aficionados such as myself, I can't stress enough that you don't want to use it with this blend.
(If you're a fan of Amaretto-flavored coffee, please let me know of other brands I should try... or if you have an answer to the mystery as why it's not at convenience stores anymore. Also, keep an eye out for the upcoming review of Coffee Beanery's Amaretto. Here's hoping it's not as persnickety in nature as the one from Christopher Bean!)
.jpg)
