+1 Yup!Coffee strong & black and beer stout & black!
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+1 Yup!Coffee strong & black and beer stout & black!
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There's also a study I remember seeing that drinking black coffee was a sign of a more developed palate.
omg anise and black licorice = amazing
The coffee house near me had a latte called the black cat. It's an abuse latte! It's a fave.Love me black coffee, and black licorice!!
The jury is still out on whether or not I'm a psychopath.
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Saying that someone who drinks black coffee has a "more developed palate" is like my mother once telling me that her preference for ultra modern (aka stark and cold) architecture reflects a more "sophisticated" taste, is offensive to me. We are simply talking about taste and personal preference here. To suggest that one's palate is more developed infers that they are superior to those who don't drink their coffee black. This should be a "to each his/her own" discussion. I have eaten in many of the top restaurants in NYC, Los Angeles, San Francisco, Paris and London. I also enjoy making gourmet meals on a regular basis and have been praised for my efforts. And we have raised our son to have a well developed palate at the age of 14. He loves sushi, has eaten Antilope, and pretty much every style of cooking there is. So I think I and my family have pretty developed palates and am justified in saying the above. And I like my french press coffee with frothed skim milk most of the time and I prefer my espresso black with a bit of sugar. I guess that also suggests I don't have a developed palate. I'm not trying to get combative here so I apologize if that is how I am coming across.
I agree with your point and I am not going to dispute it. Except to say that when I hear "a more developed palate" when it comes to food, I often interpret that as shorthand for appreciating something that otherwise tasted bad the first time or that someone has increased their palette of flavors which can they can appreciate. When it comes to coffee that usually means the drinker can now tolerate bitter flavors or have started to favor it in some small measure rather than mask it with other more powerful flavors. Though philosophically if one adds more things to a cup of coffee wouldn't that provide more flavors for a truly developed palate to discern??Saying that someone who drinks black coffee has a "more developed palate" is like my mother once telling me that her preference for ultra modern (aka stark and cold) architecture reflects a more "sophisticated" taste, is offensive to me. We are simply talking about taste and personal preference here. To suggest that one's palate is more developed infers that they are superior to those who don't drink their coffee black. This should be a "to each his/her own" discussion. I have eaten in many of the top restaurants in NYC, Los Angeles, San Francisco, Paris and London. I also enjoy making gourmet meals on a regular basis and have been praised for my efforts. And we have raised our son to have a well developed palate at the age of 14. He loves sushi, has eaten Antilope, and pretty much every style of cooking there is. So I think I and my family have pretty developed palates and am justified in saying the above. And I like my french press coffee with frothed skim milk most of the time and I prefer my espresso black with a bit of sugar. I guess that also suggests I don't have a developed palate. I'm not trying to get combative here so I apologize if that is how I am coming across.
All the oils in a French Press will cover up more acidic light roasts that I like so I like to use more dark roasted coffees in the press and make Cafe Au Laits with them. I haven't done that in a while, though, simply because I don't have a frothed and heating up the milk takes more time. So 99% of the time I just brew some black coffee in my Kalita.
A neighbor of mine who has a nice espresso machine suggested that I get an electric frother. Instead, I bought an inexpensive Bodum manual frother. It looks just like a french press only the plunger isn't as tight against the walls of the glass container. I only use skim milk, stick it in the microwave for 45 to 60 seconds and then plunge away. In less than two minutes I have a nice thick helping of froth for Cafe au Lait. And I guarantee my neighbor will still be waiting for his electric frother while I'm enjoying my coffee. This is the one I got. I had bought a different Bodum, more narrow and it didn't work at all. This one works like a charm. I'll never get an electric frother for $100 when I can have two of these for less than $20 each.
I need thisA neighbor of mine who has a nice espresso machine suggested that I get an electric frother. Instead, I bought an inexpensive Bodum manual frother. It looks just like a french press only the plunger isn't as tight against the walls of the glass container. I only use skim milk, stick it in the microwave for 45 to 60 seconds and then plunge away. In less than two minutes I have a nice thick helping of froth for Cafe au Lait. And I guarantee my neighbor will still be waiting for his electric frother while I'm enjoying my coffee. This is the one I got. I had bought a different Bodum, more narrow and it didn't work at all. This one works like a charm. I'll never get an electric frother for $100 when I can have two of these for less than $20 each.
Espresso with honey, no dairy in my espresso. Mine is made in a Moka pot.I like a teaspoon of bee-squeezins in mine...