Many decades ago, we ran out of sugar at work, but still drank coffee anyway. Back in the days when tea, coffee & biscuits were supplied.
A few weeks later the sugar finally turned up. Put half a spoon of sugar in the next cup of coffee as normal. Almost spat the coffee out all over the wall.
Never had sugar in coffee since. When sugar has been accidentally put in an ordered coffee. I can't drink it, it is horrible.
These days usually have black coffee.
__________________
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I dont drink coffee, it is a laxative to me most of the time.
In my driving days I would have a coffee but apart from making me go, it gave me a sore neck.
Recommended by a GP to cut out coffee and drank tea with no more problems.
Over the years the family has slowly weaned both down to an absolute minimum -
now when we go out and the host has used both but particularly salt,
everything seems hugely salty or sweet to us.
And fries at the fast food joints - UGH!
Back to the subject - refreshing to find an indulgence that is actually good
for you - most things I like have proved to be the opposite.
BTW - the only sweetener that I can tolerate is this new Monk Fruit.
Many decades ago, we ran out of sugar at work, but still drank coffee anyway. Back in the days when tea, coffee & biscuits were supplied.
A few weeks later the sugar finally turned up. Put half a spoon of sugar in the next cup of coffee as normal. Almost spat the coffee out all over the wall.
Never had sugar in coffee since. When sugar has been accidentally put in an ordered coffee. I can't drink it, it is horrible.
These days usually have black coffee.
Ground coffee is very susceptible to excess heat (boiling water ) and burns and becomes bitter - this is probably the main reason people need sugar in their coffee to make it palatable . Subject the ground coffee to over approx. 92 Degrees or for more than 30 seconds at that temp . while producing an espresso "shot" and it will start to taste bitter. KB
I finally found out how to make 'good' coffee from my Bialetti Moka Express stove top coffee maker. I use freshly ground beans using a hand grinder.
I always used to take it off the heat as soon as the coffee percolated to the top tank. The coffee always lacked flavour, we thought.
One day by accident I left the pot brewing away for several minutes before I remembered to take it off the heat.
The result was amazing.
We all agreed that the coffee was first rate, so now I leave it on for a bit and the coffee is always very good, much better than shop brought stuff. It's really great when someone says 'That's good coffee'; a common occurrence these days.
Many decades ago, we ran out of sugar at work, but still drank coffee anyway. Back in the days when tea, coffee & biscuits were supplied.
A few weeks later the sugar finally turned up. Put half a spoon of sugar in the next cup of coffee as normal. Almost spat the coffee out all over the wall.
Never had sugar in coffee since. When sugar has been accidentally put in an ordered coffee. I can't drink it, it is horrible.
These days usually have black coffee.
Ground coffee is very susceptible to excess heat (boiling water ) and burns and becomes bitter - this is probably the main reason people need sugar in their coffee to make it palatable . Subject the ground coffee to over approx. 92 Degrees or for more than 30 seconds at that temp . while producing an espresso "shot" and it will start to taste bitter. KB
As we make our ground cups of coffee in the outback without machines. The finger test briefly in the water confirms temperature.
If we have to lower ourselves to depths of instant coffee. We still check water temperature.
If you like a hotter cup of coffee, preheat the cup.
__________________
Procrastination, mankind's greatest labour saving device!
50L custom fuel rack 6x20W 100/20mppt 4x26Ah gel 28L super insulated fridge TPMS 3 ARB compressors heatsink fan cooled 4L tank aftercooler Air/water OCD cleaning 4 stage car acoustic insulation.
Many decades ago, we ran out of sugar at work, but still drank coffee anyway. Back in the days when tea, coffee & biscuits were supplied.
A few weeks later the sugar finally turned up. Put half a spoon of sugar in the next cup of coffee as normal. Almost spat the coffee out all over the wall.
Never had sugar in coffee since. When sugar has been accidentally put in an ordered coffee. I can't drink it, it is horrible.
These days usually have black coffee.
Ground coffee is very susceptible to excess heat (boiling water ) and burns and becomes bitter - this is probably the main reason people need sugar in their coffee to make it palatable . Subject the ground coffee to over approx. 92 Degrees or for more than 30 seconds at that temp . while producing an espresso "shot" and it will start to taste bitter. KB
As we make our ground cups of coffee in the outback without machines. The finger test briefly in the water confirms temperature.
If we have to lower ourselves to depths of instant coffee. We still check water temperature.
If you like a hotter cup of coffee, preheat the cup.
I can't reconcile this oft quoted statement about water temperature and bitterness to the basic principle of coffee percolators like mine. It relies on the boiling water/steam top rise up through the coffee grounds.
It was because of this that i used to take it off the heat as soon as the top section filled.
Leaving it on for a few more minutes certainly has not resulted in bitter coffee, but rather, it has resulted in a full flavour brew.
Perhaps some expert can enlighten me.
ps. I might pose the question to the people who I purchased the equipment from.
We are using $60kg beans. When pointed out by other half that "today's" coffee is a bit bitter. I had also noticed, & the water was in hindsight a touch hot.
__________________
Procrastination, mankind's greatest labour saving device!
50L custom fuel rack 6x20W 100/20mppt 4x26Ah gel 28L super insulated fridge TPMS 3 ARB compressors heatsink fan cooled 4L tank aftercooler Air/water OCD cleaning 4 stage car acoustic insulation.
