Since many natural poisons are bitter alkaloids, many humans have a natural strong disgust for things bitter. This is especially true for infants and children (and that’s why they gag when forced to eat brussel sprouts). Some people grow out of their disgust for things bitter, some retain their antibitterness to the end.
Anyway, aside from the few [del]freaks[/del] people outside the norm who absolutely love the taste of bitterness; most people need to tone down the taste of bitter for it to be palatable. That’s why sugar is usually added to coffee and chocolate. Milk and dairy-like products also dilute the bitterness (and also cool the burning hot coffee).
It’s not. My point was that bitterness and overall quality are not on the same, or even parallel scales. There are top-shelf beans that produce a notably bitter brew and the cheap, bland ones that produce weak Folger’s Crystals slop.
Tell that to my 2-year-old. I press my coffee w 2T/6oz of water and drink it black as I have for 25 years now. I have to keep my mug out of her reach or she will be all over it.
Wait, I don’t get this. A whoosh? Something interesting/weird re half-and-half? I ask because I’ve come up against some strange physical phenomena with soy and nut milk being added (and I think real cream) that looks curdled, but doesn’t taste spoiled, while still ruining any pleasure in the coffee.
Plus I hate being left out a rocket scientist joke.
It must be the DHMO that makes coffee so bitter? I take my caffeine straight, without adding all that DHMO to it. (It’s called No-Doz, or generic equivalents.)
Turns out, even this requires some compromise, as I must gulp down my DHMO-free lump of caffeine with . . .
Most coffee whiteners/creamers are powdered coconut oil, and a slight improvement over injecting a blood clot directly into a coronary artery, but frankly IMO not a whole lot better. Using heavy cream is actually likely to be more healthy for most people; half-and-half, whole, 2%, and 1% milk, in that ascending order pf preferemce, are very much better healthwise.
Just today I talked to a kid about food, who was as righteously horrified by the word “chemicals” as she is credulous about the word “organic” or “natural.”
Good word, credulous.
I never thought coffee tasted bitter until I sampled some restaurant coffee that sat on the warmer for hours. Freshly ground good quality beans make coffee which is not bitter ,and which tastes great.
ETA guess I’m a freak.
Good clip. I can see it is a god one to have handy for many posts…
…but, I still don’t get it, and I have to throw myself a the mercy of the court. I infer from your clip that the question/act of fresh half-and-half curdling is obvious to all.
Good clip. I can see it is a god one to have handy for many posts…
