I have ADHD and the closest way I've been able to describe it is this. human brains exist on a scale of 1-150, with 100 being optimal. "neurotypicals" are at roughly 80 and stims take them up to 100. ADHD brains are driven past the point of effectiveness so they sit at like 120 but the stimulants take them down to 100.
Why do you think this is about drinking coffee that tastes bad? I hate flavored coffee. I love coffee that has its own strong flavors (and I love a variety of those flavors from beans grown in different places and in different preparations). I also hate bitter poorly prepared coffees. Coffee should taste good, but it can also rock my mornings like only Grace Jones in a leather loincloth can.
In my opinion, the best coffee isn’t some hipster “cherry” tasting coffee, but made by a skillful barista in Italy, using classic coffee.
The "cherry" tasting coffee is also just "classic coffee". It's just different beans that have a different flavor profile. It's not like actual cherry flavoring.
Usually the "notes of" doesn't mean added flavorings, it's just a taste profile similar to describing wines or perfumes.
Apparently a trained palette can distinguish different notes, but that requires trying each one in isolation which is difficult for the average person to do.
For me I can only really identify bitterness, acidity, body, and strength. That's all a casual drinker really needs in order to describe what they like.
The bitterness is self-explanatory, and depends on the beans, how they're roasted, how they're brewed, etc.
The acidity is the brightness that you can taste in something like a light roast. Try it side-by-side with a dark roast to taste the difference.
Body is the thickness of the mouthfeel. The best way to describe it is like drinking whole milk vs. skim milk. Light roasts usually have a lighter body, like water. Dark roasts have a heavier body, not quite like whole milk but maybe skim.
And strength is self-explanatory. Light roasts are technically stronger because some of the caffeine breaks down when heated (green coffee, sometimes called golden coffee, is the strongest because it isn't roasted), but I find the difference is negligible. The main factors for determining strength seems to be how it's ground and how it's brewed.
The finer it's ground, the more surface area so the stronger the infusion, that's why espressos and turkish coffee are so strong (also because they might blend some robustica in with their arabica, which makes it more bitter but also has more caffeine)
Also higher grounds::water ratios means there's more caffeine, but too high and it gets undrinkably bitter with an extremely thick body (sometimes called "motor oil" for this reason)
That all being said, some roasters do add artificial flavor directly to their beans, but usually those are called "flavored," not "notes of"/"hints of".
And yeah, skip me with those flavored syrups. If I want something fancy I'll add real cocoa or some herbs or something, but that's a rare inkling for me and those syrups are just kinda gross.
Some coffee beans with no additives whatsoever can be described like this post did. I don't like additives or other weird coffee things. Beans, and grinder, and a french press is all you need
You are... confusing. First you claim I like too much crap in my coffee, next you imply it's not enough? I like my coffee plain and simple. The closest you can get to just the flavor of a well roasted bean is what I want. I've always had great results with freshly ground beans and a french press. Granted, some coffee shops make better coffee than I do at home, but I couldn't tell you the first thing about why.
Have you ever had espresso in a third wave café ? because most of them have the same "feel". The only difference is in the smell and the taste. The taste and the strength of the coffee are related but not mutually exclusive. You can make a coffee with 5g of coffee and you can make a coffee with 30g of coffee. Obviously the latter will hit like a sledgehammer no matter what kind of coffee you use. But both will taste more like coffee when there's good beans with a proper roast instead of the "classic" burnt, bitter roast.
Also, 99% of italian baristas just push a button to get coffee from a grinder then they slot it into the espresso machine and press another button to make the machine push water through the puck. There's no skill involved. There's a guy that works for the espresso machine maker that comes and calibrates the machine and the grinder and that's the only guy with any skill in the process. And even that job isn't that hard. Only third wave coffee shops still bother to calibrate their own machines(and even then, many don't, from what I've seen) or use any other process that actually requires skill or a recipe.
Yes I have been to these third wave "coffee shops" where all they do is make hipsters pay extra. Let's do something wrong and praise the sour coffee for its "wine-like-flavours".
Your comment on italian baristas just shows how little you understand about espresso, go there, you'd be surprised that it isn't 5 or 30 grams (those numbers also show you don't make your own coffee, fr), but the hand of the barista that tweaks the espresso that makes the magic.
First of all, in most places espresso costs 1.5-2€ euros regardless of "wave". You can pay 2€ for an illy espresso from a "real italian" place or you can pay 2€ for an espresso from a place that roasts its own coffee or at least sources it from a decent place. Maybe where you are it's different and I'm sorry that the coffee scene is that shitty, but over here we don't pay extra for good coffee.
As for my experience ...I've actually worked as a barista in France with Italian suppliers and have been to Italy plenty of times and talked to multiple baristas as it's actually a passion of mine. So yeah, everything I've said is true. The 5-30 numbers were obviously just extremes to make a point. The fact that you couldn't tell says more about you than anything else.
Like I said, i was working with Italian suppliers, because it was an Italian place. So I wasn't making french espresso. And I never said there wasn't any difference.
I said the difference is in taste and smell. Because that's where the difference is. No matter where you are in the world, a good espresso will look and feel the same. Because the beans don't change the texture, they change the smell and the taste.
What you're probably referring to as this big difference between Italian espresso and other places comes from the fact that in many places in Italy, when you order a coffee, they give you a ristretto instead of an espresso.
Fair, but I have never had an espresso as good as in italy, damn even the highway truck stops make good coffee.
I don't know, but with all the expensive machinery (it was all the rage in Sweden to have mysterious espresso machines a while ago), the cup isn't better than the french which is made to accommodate old beans (invented in the 1890s IIRC when you couldn't get fresh beans). The italian makes them all feel like fast-food coffee. For me.
But maybe it's just that they dial the grounds finer and make that more ristretto like coffee I like.
I would argue you only like it that way due to exposure to other mis guided coffee drinkers and if you had a chance to reset your tastes you'd come to love a nice light to medium roast with hints of cherry and caramel.
I appreciate the sentiment of your comment. For real, this is worth asking.
That being said, I know what I like, and I'm, relatively speaking, also a bit of a coffee snob. Don't worry, I'm not some bumpkin drinking Nescafe.
I love a good low acid French Roast. Preferably African origin. Rich vanilla, deep roasty notes, chocolate, tobacco, leather, maybe cinnamon, slightly to moderately bitter. The same is true of whiskeys I like and beers I like or brew for myself. It's a flavor profile my partner and I both enjoy.
Right now, I have a 5lb bag of a co-op direct whole bean that's described as:
Roast: Dark
Acidity: Soft
Body: Smooth
Aroma: Toasted Walnut, Vanilla, Caramelized Sugar
Tasting Notes: Molasses, Smoky, Chocolate Brownie
Not a French roast, but my partner likes this one and we can agree on it. It's as light bodied as I like, but I like it a lot. Always drink our coffee black. 8/10 to me. We tested 3 different dark roasts to get to this one.
And to your specific suggestion, a month ago a friend that went to Ecuador and sent us 500gr of beans also direct from a co-op as a gift. Very nice of her. Light with cherry, slight caramel, and bright flavors. I fucking hate it. So much. Tastes like open sewers smell to me: sweet-sour ethyl esthers and funk. I understand that, objectively, it's good coffee. It's just not for me. I genuinely dread having it tomorrow morning just to get rid of it. I'll drown it in goat milk and choke it down. My partner thinks it's just ok.
We also both hate more than minimally peated scotch, and think people that claim to like scotch are victims of marketing and pressure from other douchebags, or have brain damage.
Right on, honestly that doesn't even sound like the mud I meant in my original post. I enjoy a dark roast too with those toasty notes. I used the light cherry caramel example to add effect since the person / coffee I'm talking about is the person who fills the basket to the brim of folgers dark roast, leaves it on the burner and drinks black burnt coffee all day.
Caffeine is very slightly negatively correlated with darkness of the roast. Dark roasts tend to have less caffeine than light roasts.
Also, drip/pourover/percolator/press coffee tends to have more caffeine per serving than espresso-based drinks. The longer steep time extracts more of the caffeine, and serving sizes tend to just be so much larger to overcome the higher caffeine per unit volume of espresso.
So in reality, the lighter pourover coffee where you have the roaster or barista talking about tasting notes tends to be higher caffeine than the dark, densely brewed bitter stuff.
Basically this, although from what I remember the caffeine difference between light and dark roast is only about 2%.
It is also worth noting that for most people (due to the standard western diet), their daily coffee is one of the few appreciable sources of polyphenols they're likely to get, and lighter roasts are a better source of that as well.
Aaaand if that weren't enough, dairy cancels out the health benefits of coffee by reducing bioavailability.
My understanding is that dark roast is just as strong or even stronger by weight, but the longer roast makes it lighter for the same volume. Since people tend to use scoops to measure out their coffee the lighter blends end up stronger.
But if you measure by weight instead, that's no longer the case.
[i don actually know if it's banned just that I haven't seen it in decades]
*Actually I think I have seen it, but I was always looking for the plastic bottle made to look like a NOS canister for a race car which was discontinued.
It's getting hard to find here, too. Lotta places just stopped carrying it and I do not know why because the business itself is still around and going strong, and they are constantly selling out more than Monster or Redbull which everyone carries an excessive amount of.
I'm torn, I'm super sensitive to bitter flavors so I can't stand the taste of most coffee. So like... I'd like it to taste good, but I've basically given up on that without a truly inadvisable amount of sweeteners. So if it's gonna taste horrible to me no matter what, then I'd like way more for it to be the latter. But then I've got ADHD and caffeine doesn't work on me like that lmao.
Supposedly cold-brewing coffee reduces the bitter compounds, so it may be worth trying that if you haven't already. But on the other hand, caffeine is bitter in and of itself.
I've been experimenting with sweeter herbal teas as a way to naturally sweeten beverages without needing to add sugar. Two of my favorites are chamomile and rooibos, so I wonder if that might be a good way to counteract coffee bitterness.
Yeah I've tried a few different things. Most of them only get it down to a kind of "tolerable" on par with knocking back a really rough dose of like cough syrup in how pleasant it is. I still end up needing an amount of sugar that makes me uncomfortable having.
Maybe you could try drinking Calea Z tea. It's an herb that's believed to enhance the dreams people have at night. But more importantly, it's a tea that is so offensively bitter that it makes the inside of your mouth feel like it's being attacked - and that's coming from someone with a high tolerance for bitterness.
I forced myself to drink that eldritch brew every night for some weeks. By the end of it, the tea tasted... almost tolerable. But everything has tasted noticeably less bitter ever since drinking that stuff.
Have you tried making espresso with different kinds of beans? There are plenty of options that aren't bitter. Add in some milk or better yet some oatmilk and it tastes great
You don't have to drink black drip coffee. It's actually fine to drink a latte.
I sometimes have low blood pressure until I eat a large meal so coffee on its own just brings me more towards "normal" blood pressure and I could almost just take a nap after having some.
Robusta beans are cheaper, stronger, and more bitter. Robusta is ok for literally everything except a shot of expresso (too bitter). Most coffee is usually a blend of Robusta and Arabica beans.
126 replies
I want a coffee with a short skirt and a loooooooooooooooong jacket.
Whoa...imma go listen to some Cake
I got to see them at Austin City Limits one year. It turned me into a lifelong Cake fan.
Imma go eat sum
I do actually want a coffee that uses a machete to cut through red tape.
You’re looking for amphetamines, I think
Intravenous methamphetamine for that good good.
Why iv when you can boof
Ever try a full shot up your urethra?
I was struggling to end my doom-scrolling, and get up to have lunch, but this comment cured me!
First have to sound a bit then i can try
Yeah but ain't none of my usual contacts holdin', ya know?
I have ADHD and the closest way I've been able to describe it is this. human brains exist on a scale of 1-150, with 100 being optimal. "neurotypicals" are at roughly 80 and stims take them up to 100. ADHD brains are driven past the point of effectiveness so they sit at like 120 but the stimulants take them down to 100.
Coffee should taste good. Why hate on coffee that tastes good? It's not even hard to find.
this. it's not that hard to make a coffee that is both strong and tastes good.
Right! And fairly cheaply (less so than a couple years ago, but still)
Why do you think this is about drinking coffee that tastes bad? I hate flavored coffee. I love coffee that has its own strong flavors (and I love a variety of those flavors from beans grown in different places and in different preparations). I also hate bitter poorly prepared coffees. Coffee should taste good, but it can also rock my mornings like only Grace Jones in a leather loincloth can.
Just seems self explanatory that when noticing the flavors of coffee beans is being mocked, the mocker doesn't prioritize flavor.
This post isn't about flavored coffee. It's about the stuff you're saying you love:
Because that is the whole meme?
In my opinion, the best coffee isn't some hipster "cherry" tasting coffee, but made by a skillful barista in Italy, using classic coffee.
If you like this "third wave" coffee, good for you! But the pure velvet enveloped sledgehammer that pure coffee might be has no equivalent for me.
The "cherry" tasting coffee is also just "classic coffee". It's just different beans that have a different flavor profile. It's not like actual cherry flavoring.
Usually the "notes of" doesn't mean added flavorings, it's just a taste profile similar to describing wines or perfumes.
Apparently a trained palette can distinguish different notes, but that requires trying each one in isolation which is difficult for the average person to do.
For me I can only really identify bitterness, acidity, body, and strength. That's all a casual drinker really needs in order to describe what they like.
That all being said, some roasters do add artificial flavor directly to their beans, but usually those are called "flavored," not "notes of"/"hints of".
And yeah, skip me with those flavored syrups. If I want something fancy I'll add real cocoa or some herbs or something, but that's a rare inkling for me and those syrups are just kinda gross.
Some coffee beans with no additives whatsoever can be described like this post did. I don't like additives or other weird coffee things. Beans, and grinder, and a french press is all you need
That's sure is a very good start!
You are... confusing. First you claim I like too much crap in my coffee, next you imply it's not enough? I like my coffee plain and simple. The closest you can get to just the flavor of a well roasted bean is what I want. I've always had great results with freshly ground beans and a french press. Granted, some coffee shops make better coffee than I do at home, but I couldn't tell you the first thing about why.
Sorry if you took it as a criticism, I just wanted to share about coffee!
They are discussing the flavors of the beans.
Have you ever had espresso in a third wave café ? because most of them have the same "feel". The only difference is in the smell and the taste. The taste and the strength of the coffee are related but not mutually exclusive. You can make a coffee with 5g of coffee and you can make a coffee with 30g of coffee. Obviously the latter will hit like a sledgehammer no matter what kind of coffee you use. But both will taste more like coffee when there's good beans with a proper roast instead of the "classic" burnt, bitter roast.
Also, 99% of italian baristas just push a button to get coffee from a grinder then they slot it into the espresso machine and press another button to make the machine push water through the puck. There's no skill involved. There's a guy that works for the espresso machine maker that comes and calibrates the machine and the grinder and that's the only guy with any skill in the process. And even that job isn't that hard. Only third wave coffee shops still bother to calibrate their own machines(and even then, many don't, from what I've seen) or use any other process that actually requires skill or a recipe.
Yes I have been to these third wave "coffee shops" where all they do is make hipsters pay extra. Let's do something wrong and praise the sour coffee for its "wine-like-flavours".
Your comment on italian baristas just shows how little you understand about espresso, go there, you'd be surprised that it isn't 5 or 30 grams (those numbers also show you don't make your own coffee, fr), but the hand of the barista that tweaks the espresso that makes the magic.
First of all, in most places espresso costs 1.5-2€ euros regardless of "wave". You can pay 2€ for an illy espresso from a "real italian" place or you can pay 2€ for an espresso from a place that roasts its own coffee or at least sources it from a decent place. Maybe where you are it's different and I'm sorry that the coffee scene is that shitty, but over here we don't pay extra for good coffee.
As for my experience ...I've actually worked as a barista in France with Italian suppliers and have been to Italy plenty of times and talked to multiple baristas as it's actually a passion of mine. So yeah, everything I've said is true. The 5-30 numbers were obviously just extremes to make a point. The fact that you couldn't tell says more about you than anything else.
So you worked in france making 3/4s (french espresso), and went to italy and didn't notice a difference in coffee served?
I mean that just can't be true.
Like I said, i was working with Italian suppliers, because it was an Italian place. So I wasn't making french espresso. And I never said there wasn't any difference.
I said the difference is in taste and smell. Because that's where the difference is. No matter where you are in the world, a good espresso will look and feel the same. Because the beans don't change the texture, they change the smell and the taste.
What you're probably referring to as this big difference between Italian espresso and other places comes from the fact that in many places in Italy, when you order a coffee, they give you a ristretto instead of an espresso.
Fair, but I have never had an espresso as good as in italy, damn even the highway truck stops make good coffee.
I don't know, but with all the expensive machinery (it was all the rage in Sweden to have mysterious espresso machines a while ago), the cup isn't better than the french which is made to accommodate old beans (invented in the 1890s IIRC when you couldn't get fresh beans). The italian makes them all feel like fast-food coffee. For me.
But maybe it's just that they dial the grounds finer and make that more ristretto like coffee I like.
Thanks for the idea, I'll try it out!
I'll take that cocoa and cherry one then, if you're not having it.
Caffeine content probably the same. I'll take the one that doesn't taste like chalky dirt.
Exactly, if op ain't having it, we'll kindly take it 😄
Black as midnight, on a moonless night.
Excuse me. This is a damn good coffee.
I saw a giant three times.
I don't understand... can it not do that while also tasting good? Is that not exactly what good coffee is supposed to be?
Of course it can, but then we wouldn’t have a shitpost.
People who drink mud for tough guy points are cringe.
What about the people that make it for themselves because they just like it that way?
I would argue you only like it that way due to exposure to other mis guided coffee drinkers and if you had a chance to reset your tastes you'd come to love a nice light to medium roast with hints of cherry and caramel.
I appreciate the sentiment of your comment. For real, this is worth asking.
That being said, I know what I like, and I'm, relatively speaking, also a bit of a coffee snob. Don't worry, I'm not some bumpkin drinking Nescafe.
I love a good low acid French Roast. Preferably African origin. Rich vanilla, deep roasty notes, chocolate, tobacco, leather, maybe cinnamon, slightly to moderately bitter. The same is true of whiskeys I like and beers I like or brew for myself. It's a flavor profile my partner and I both enjoy.
Right now, I have a 5lb bag of a co-op direct whole bean that's described as:
Roast: Dark
Acidity: Soft
Body: Smooth
Aroma: Toasted Walnut, Vanilla, Caramelized Sugar
Tasting Notes: Molasses, Smoky, Chocolate Brownie
Not a French roast, but my partner likes this one and we can agree on it. It's as light bodied as I like, but I like it a lot. Always drink our coffee black. 8/10 to me. We tested 3 different dark roasts to get to this one.
And to your specific suggestion, a month ago a friend that went to Ecuador and sent us 500gr of beans also direct from a co-op as a gift. Very nice of her. Light with cherry, slight caramel, and bright flavors. I fucking hate it. So much. Tastes like open sewers smell to me: sweet-sour ethyl esthers and funk. I understand that, objectively, it's good coffee. It's just not for me. I genuinely dread having it tomorrow morning just to get rid of it. I'll drown it in goat milk and choke it down. My partner thinks it's just ok.
We also both hate more than minimally peated scotch, and think people that claim to like scotch are victims of marketing and pressure from other douchebags, or have brain damage.
Right on, honestly that doesn't even sound like the mud I meant in my original post. I enjoy a dark roast too with those toasty notes. I used the light cherry caramel example to add effect since the person / coffee I'm talking about is the person who fills the basket to the brim of folgers dark roast, leaves it on the burner and drinks black burnt coffee all day.
Yeah, but, I would rather drink that for the rest of my life than drink Ecuadorian cherry whatever stuff we have right now for a year.
Hard disagree. I am a weak eepy little boy and I need a strong, girthy kick in the ass to start my day. Anything less won't do
ITT: Folks who don't know a light roast has more caffeine than dark, and muddier coffee does not equate to more caffeine.
Performative declarations that things people enjoy are cringe is also cringe.
Agreed.
That's how tough guy points work, yes.
Do stupid shit, get tough guy points.
Caffeine is very slightly negatively correlated with darkness of the roast. Dark roasts tend to have less caffeine than light roasts.
Also, drip/pourover/percolator/press coffee tends to have more caffeine per serving than espresso-based drinks. The longer steep time extracts more of the caffeine, and serving sizes tend to just be so much larger to overcome the higher caffeine per unit volume of espresso.
So in reality, the lighter pourover coffee where you have the roaster or barista talking about tasting notes tends to be higher caffeine than the dark, densely brewed bitter stuff.
Basically this, although from what I remember the caffeine difference between light and dark roast is only about 2%.
It is also worth noting that for most people (due to the standard western diet), their daily coffee is one of the few appreciable sources of polyphenols they're likely to get, and lighter roasts are a better source of that as well.
Aaaand if that weren't enough, dairy cancels out the health benefits of coffee by reducing bioavailability.
My understanding is that dark roast is just as strong or even stronger by weight, but the longer roast makes it lighter for the same volume. Since people tend to use scoops to measure out their coffee the lighter blends end up stronger.
But if you measure by weight instead, that's no longer the case.
The two are not mutually exclusive. Just drink stovetop espresso made from decent beans.
I'm looking forward to one of those in a bit. Moka pot is love.
https://returnofthelivingdead.com/products/return-of-the-living-dead-the-gourmet-coffee-wake-the-dead
Worthy of the shill
For context I'm the "at the fourth or fifth energy drink I can start to feel it" type, and their Trioxin coffee beans made me twitch after a pint
Both can be true
Cold brew does both well, for example.
Y'all need to sleep better.
yeah try that with small kids and job insecurity
So you want it to be whiskey?
Nah, just Irish.
thats called meth
What you get: coffee that walks into your colon, flips a table over, and says, "Get up. We have responsibilities."
“I think you should go. That was a large burrito.”
you can buy 200mg caffeine caps for that
AND has hints of cherry and cocoa. Why not both?
Is it so bad to have both?
I mean plenty of caffeine AND a good flavor without .25 lbs of sugar and 50% half and half is pretty nice...
I need my coffee to bend me over the counter and ram it in dry.
I like my coffee like I like my women. Cold and bitter.
I like my coffee like I like my women: completely devoid of STDs.
Necrophilia moment
I meant emotionally cold, but your line is funnier.
Yeah I felt that way when I was younger, now I want caffeine AND flavor.
I used to feal that way when I was younger, now I want caffeine, flavor, AND an extra kick from my little flask.
Sure, I felt that way when I was younger. Now I want caffeine, flavor, an extra kick from my little flask, AND a bump of cocaine.
I remember feeling that way when I was younger. Now I want caffeine, flavor, an extra kick from my little flask, a bump of cocaine, AND a blowjob.
Try NOS. That's one reason I like it (the other is it tastes good).
Banned in Canada! So it MUST be good!
[i don actually know if it's banned just that I haven't seen it in decades]
*Actually I think I have seen it, but I was always looking for the plastic bottle made to look like a NOS canister for a race car which was discontinued.
It's getting hard to find here, too. Lotta places just stopped carrying it and I do not know why because the business itself is still around and going strong, and they are constantly selling out more than Monster or Redbull which everyone carries an excessive amount of.
You can get cans at Dollaramas in ON for sure, but you're right, I haven't seen the canister-style bottles for a looong time.
Used to drink unhealthy amounts of that shit.
Brian O'Conner, is that you?
Gin, it’s not just for breakfast anymore.
you don't get hints of cherry and grass until you have relinquished the mere desire for caffeine and ascended into true understanding of the bean
Just take caffeine pills jfc
Or adderall, sounds like they have a medical condition
I'm torn, I'm super sensitive to bitter flavors so I can't stand the taste of most coffee. So like... I'd like it to taste good, but I've basically given up on that without a truly inadvisable amount of sweeteners. So if it's gonna taste horrible to me no matter what, then I'd like way more for it to be the latter. But then I've got ADHD and caffeine doesn't work on me like that lmao.
Supposedly cold-brewing coffee reduces the bitter compounds, so it may be worth trying that if you haven't already. But on the other hand, caffeine is bitter in and of itself.
I've been experimenting with sweeter herbal teas as a way to naturally sweeten beverages without needing to add sugar. Two of my favorites are chamomile and rooibos, so I wonder if that might be a good way to counteract coffee bitterness.
Yeah I've tried a few different things. Most of them only get it down to a kind of "tolerable" on par with knocking back a really rough dose of like cough syrup in how pleasant it is. I still end up needing an amount of sugar that makes me uncomfortable having.
Maybe you could try drinking Calea Z tea. It's an herb that's believed to enhance the dreams people have at night. But more importantly, it's a tea that is so offensively bitter that it makes the inside of your mouth feel like it's being attacked - and that's coming from someone with a high tolerance for bitterness.
I forced myself to drink that eldritch brew every night for some weeks. By the end of it, the tea tasted... almost tolerable. But everything has tasted noticeably less bitter ever since drinking that stuff.
Have you tried making espresso with different kinds of beans? There are plenty of options that aren't bitter. Add in some milk or better yet some oatmilk and it tastes great
You don't have to drink black drip coffee. It's actually fine to drink a latte.
I know you can, I just don't feel good personally about the amount of sugar and such I need to add before it stops kicking me in the face.
I once worked with a Brazilian woman that complained about all the weak office coffee, and said, "I want my coffee so dark and rich I can chew on it."
100% agreed with her on that.
Pervatin?
The older my stomach gets the more lite and mellow it wants its coffee.
You'll be awake, just spending hours of that time on the toilet 💩
Stomach can fuck off, we're doing whatever makes brain work today.
I sometimes have low blood pressure until I eat a large meal so coffee on its own just brings me more towards "normal" blood pressure and I could almost just take a nap after having some.
In other words, I add a lot of sugar.
Coffee? I requested a car battery clipped to my nipples
Robusta bean cold brew coffee.
It tastes like slighly sweet tea. It is served cold. However, it will give you AFib and allow you to feel the back of your eyes.
Robusta is making a comeback? I remember with the rise of Starbucks, there was a huge anti-robusta push for a while.
Robusta beans are cheaper, stronger, and more bitter. Robusta is ok for literally everything except a shot of expresso (too bitter). Most coffee is usually a blend of Robusta and Arabica beans.
Sounds like Arabica propaganda to me.
Then dry an energy drink or caffeine pills.
Yeah, I drink coffee in part for the caffeine, but what's the point of brewing fresh coffee if not to enjoy a tastier way to ingest caffeine?
I got used to the absolute crap, mass produced percolator coffee on board ship. Nothing else seems to get me awake and moving anymore.
TIL People still use percolators.
TBF these were ships designed in the 1970s.
A BDSM cafe does sound fun.
there used to be one in London - "Coffee Cake and Kink"
Okay boomer....
Can anyone tell me why can't I find this one in lens or tineye, is this original or slop? I don't know anymore.
On closer inspection itseems kinda sus but im not good at spotting it anymore :((
The covered hand appears a little sus to me because like it would have to be in an awkward position for the two fingers to be that close in length.
Yea exactly and the way the powder is placed around the cup it js feels like ai also the thumb is really weird and the steam plus lighting feels off
I literally grabbed the first coffee pic I found to make this. I honestly don’t look that close.
No worries happens to the best of us looks at PugJesus, I think
Looks like slop. The thumbnail is the entire tip of the thumb.
I have seen a person who has something similar on a finger just not to this degree.
Quad shot latte over ice