I am tea person but I do know a lot of coffee aficionados. One of them can have cold coffee almost anytime. Another won’t trade coffee for any other kind of beverage. They can go on and on about the kind of flavours that can go with coffee, or the places where great coffee is served, So while the people I know are mostly interested in the actual experience of having coffee (just like this food writer), the article says more about coffee than just that. It would, for example, tell you why a light or medium roast of coffee beans is stronger than a dark roast of the beans.