HeghwIj pagh vISov! "You've got to die of something." (it loses a bit in the translation due to sentence structure and Klingon lack of a concept for the uncertainty of death)
No matter where it comes from the flavoring is added after it is ground; so unless I want to follow down your particular rabbit-hole and roast it, grind it, select the perfect hazelnut extract and infuse it myself with all the specialized equipment required therefore, I'll have to trust others to make my dessert brew for me. I will never resort to hazelnut creamer or syrups again; I've never REALLY liked the flavor (overwhelming chemical taste and sticky, like artificial strawberry or watermelon flavoring) and now my body will not tolerate it.
I like this particular hazelnut coffee. The flavor is much like my once-preferred Chock Full O' Nuts with a good stiff belt of Frangelico in it, and it DOES taste like coffee, unlike the Gevalia my mother sometimes drank as a dessert. I like Horton's coffee in general; no matter how plebeian you may feel it is, and I have no good reason to believe it isn't the same coffee as their unflavored beans, which I've tried ground in-store so I could get a proper coarse perk grind. I'm trying a bag of 8 O' Clock 100% Columbian similarly ground right now, which does honestly beat Horton's Pre-ground Coffee all hollow, plus a lot less to strain through your teeth as everything ready-made is now ground fine to medium-fine because of fucking drip-brew and the gawddamn coffee-pod-people invasion.
mnem
"If every pork chop were perfect, we'd never have bratwurst."
And in a self-fulfilling prophecy, I'm going to move onto something inconsequential...
The solution to all your problems, and the way to a much better cup of Joe, is to keep an eye out for a decent coffee grinder on your next few trips out around the goodwill/thrift shops/whatever they call them in the Great White North*. Grinding the stuff from freshly roasted beans just makes an indescribable degree of improvement in your cup of hot wet brown caffeine solution. If you are so minded to want it hazelnut tinged then with a grinder you can achieve that by adding some actual roast hazelnuts to the mix.
*In the modern day I always double take when I see that phrase. It sounds like something a racist SOB would use to describe their idea of Utopia.
You and bean seem to think it's just a matter of "educating" me in the finer points of coffee.
I KNOW fresh-roasted & fresh-ground is better, I've done it; spent small fortunes on boutique equipment and supposedly special beans to make "the perfect cup".
But the whole "thing" is just too fucking much... too much smoke that never really clears out of the house, too much hassle when you just woke up and are in that
"I need a cup of coffee to be able to make the coffee" state, too much coffee grounds, dust, and husks EVERY FUCKING PLACE that you just CANNOT avoid unless you do everything but brew the pot outside. Even THEN, you track the shit into the house on your feet; it's unavoidable.
The closest I'm willing to ever get to that again is to grind my beans AT THE STORE. Even THAT has come grudgingly over the last couple years, as a decent cup of coffee from a coffee shop has become as rare as fucking a unicorn.
mnem