Gevalia isn't the first foreign coffee brand to appear on this list (that honor goes to the Swiss made Nescafé), but it is the first to draw distinction from its origin. Unlike others, the flavor of Gevalia isn't bad so much as it is different, darker, and all around tougher to drink for the average American coffee consumer. That is owed to Gevalia's Swedish roots, and maybe even the overall lack of light in the Nordic country. Dark coffee must be pretty warming during the excessive nighttime hours.

Espresso, for example, is best paired with desserts that are equally bold and intense in flavor, according to Food & Wine. Ingredients like dark chocolate and fruit ensure that the flavor of the espresso doesn't overpower your palate to the point that you can't taste anything...See more

Coffee may be a breakfast staple, but there's no denying it pairs well with desserts too. Espresso powder intensifies the richness of chocolate cake, coffee somehow always tastes better with a doughnut, and, of course, there's tiramisu, the coffee-layered Italian cake. Though the bitterness in coffee naturally balances out the sweetness of a sugary dessert, the reason you crave both together has more to do with caffeine than the complementary flavors.