Coffee for people who don't like coffee

Post by xunil2ycom » Thu, May 15, 2025, 4:58 PM UTC

hansvm wrote: post #206

phs318u wrote: post #69

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> It seems that if you force yourself to taste any food or drink for 40 days, you'll eventually enjoy it. Except for okra :-) When evolution makes a vegetable both prickly AND slimy, it's nature's way of saying "you really don't want to eat this".

Fun fact, the mucilage that makes okra slimy is very similar to the mucilage in the "marsh mallow" plant, originally used to make marshmallows. Even people who "don't like okra" usually like it pickled, if you ever get the chance. It doesn't feel even the slightest bit slimy. You might also like it in gumbo, where the mucilage is intentionally used to thicken the dish but is diffuse enough that the texture isn't slim…

Post by [deleted] » Thu, May 15, 2025, 5:01 PM UTC

dcrazy wrote: post #59

alabastervlog wrote: post #36

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All I can figure is that with a place like, say, Starbucks, it's a consistency thing. Even their "light" roasts are pretty dark, and their medium is "burnt to a crisp", but if you want to put 25,000,000 12oz bags of coffee on shelves and for it all to be "the same" (all "Pike Place", say) then I guess burning all the character out of whatever beans you got ahold of is one way to do it, versus sourcing all the beans f…

The espresso-loving nation of Italy universally roasts their coffee way too dark. I think it’s just a holdover from when coffee was first introduced to Europe.

Post by rectang » Thu, May 15, 2025, 6:37 PM UTC

browningstreet wrote: post #258

rectang wrote: post #139

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Your IPA analogy is apt. (I love IPAs!) As an experiment, try Starbucks Kenya. It’s one of the most aggressively citrus-y among the coffees they serve — that sharp flavor even survives the darkish Starbucks “medium” roast.

Thanks for the recommendation. Starbucks and Peet’s and Red Bay and Equator are all good for me. When I was in Europe I didn’t have a single bad espresso. Here I dislike many of them and stick to espressos from classic roast establishments. I wish it was easier to feed my occasional espresso kick.

Post by crossroadsguy » Fri, May 16, 2025, 11:55 AM UTC

blarg1 wrote: post #230

crossroadsguy wrote: post #171

I finally realised that black coffee isn't for me (i.e just coffee and water; not even if it has chicory). I just can't have coffee without milk. So for it's the filter coffee (kaapi), or the instant coffee with milk, and cappuccino et al. I prefer well made instant milk coffee. Second comes the filter coffee and then everything else. Usually more coffee and really heated and stirred milk otherwise the typical fresh…

Depends on the beans, if you can find some that don't have all those weird "flavour notes" nor tastes too concentrated (dark?), also have the amount of water so it isn't strong but also not diluted, then black can be really nice. Coffee shops don't make them like that though, I used a vietnamese coffee maker and had to experiment on how much grinds to use and how much water to put through.

Post by nkrisc » Fri, May 16, 2025, 2:16 PM UTC

pton_xd wrote: post #10

nkrisc wrote: post #7

1. Good beans. Something not roasted to a charred crisp (looking at you, Starbucks). Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. 1.5 Buy your beans whole and grind them. It really makes a difference. 2. Clean water. If your water tastes bad, so will the coffee. I just use filtered water from the fridge. 3. No…

> Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. This just doesn't make sense to me. There are a great number of beans and vegetables that taste bitter or unpleasant "raw" but are very delicious with a bit of heat and time.