Coffee

[EWright]

Originally Posted by Monomer

I would drink coffee if I could find one that didn't have that bitter after-taste. Can any coffee lovers and experts out there recommend something I might enjoy?

Try adding a couple dashes of ground cinnamon (sp?) to the grounds before brewing. Then add enough International Delight's French Vanilla creamer to cover the bottom of your coffee mug before pouring the freshly brewed coffee. If you're using a taller travel-type mug, add double the amount necessary to cover the bottom of it. Also, start out with a breakfast blend as opposed to a stronger blend of coffee. If it still tastes a little bitter, add a bit more creamer. You can't go wrong with this stuff! As you grow more accustom to it, you'll notice any bitterness less and less and can reduce the amount of creamer and/or try bolder blends of coffee.

[Monomer]

Thanks for the tips Celeste and EWright! That's some interesting information.

[Michaelangelica]

Quote:
Originally Posted by Monomer

I would drink coffee if I could find one that didn't have that bitter after-taste. Can any coffee lovers and experts out there recommend something I might enjoy?

If you are buying espresso coffee and it has a too bitter or burnt flavour The establishment you have purchased your coffee is at fault. They have not cleaned their machine correctly and bits of coffee get caught in the mechanism resulting in a burnt flavour. Get you money back and go somewhere else where they care for their machine
You can buy many varieties of coffees some bitter, some not so bitter. Again bitterness can be caused also by poor macine maitence.Shop around until you find something you like. Personally I like it strong with a slight bitterness.

As for adding flavours to coffee this is blasphemy and sacrilege and the coffee god will be avenged upon you. You have been warned (Sound like a moderator don't I?)

The diabetes that coffee helps you not-get is Type II ( see previous post)

[Turtle]

Let's not forget how important the roasting is. Even the best beans, grind, coffee-maker, yada yada yada, can't compensate for under or over roasting.

Old saying: It's not the sugar that makes the coffee sweet, it's the stirring.

[Michaelangelica]

Originally Posted by Turtle

Let's not forget how important the roasting is.

Yes
Roasting increases the number of aromatic chemicals enormously.
The reason flavour chemists have not yet been able to make an authentic, artificial coffee flavour.

[Turtle]

Originally Posted by Michaelangelica

Yes
Roasting increases the number of aromatic chemicals enormously.
The reason flavour chemists have not yet been able to make an authentic, artificial coffee flavour.

Also the reason that large scale industrial roasting leaves a lot to be desired. I had a friend who was a roastmaster in a coffee house and I used to go back & watch him at work. You didn't dare get in his space because when he determined by smell and sight it was perfect he had to empty the beans quickly. The oven held about 30 pounds or so and looked a lot like the revolving drum on a cement truck. Mmmmmmm....fresh roasting coffee.....

[Monomer]

It sounds like it's a real art, or science, to make a really good coffee.

When I started drinking green tea I found it far too bitter. But I tried other brands, and also discovered that if I left it drawing too long the bitterness increased, so now I can enjoy a pleasant cup of green tea. I guess it will just be a similar experience before I enjoy a pleasant cup of coffee - hunting around for good beans, getting the brewing time just right, knowing what I can and can't add. Not that I would add flavours to coffee, Michaelangelica...

[Michaelangelica]

Originally Posted by Monomer

It sounds like it's a real art, or science, to make a really good coffee.

It is an art.
I have seen two people make a cup of coffee from the same machine. One makes a beautiful cup one terrible (I used to run a cafe). They both appeared to be doing the same thing!
The best coffee around is in France and especially Italy. Turkish and Greek coffee is good if you like eating it.
Fortunately we have lots of Italians in Australia.
The worst coffee in the world is in the USA (Did you see the long suffering French Secret Service in Godzilla? -packed me up, very funny, underrated movie LOL)

Originally Posted by Monomer

When I started drinking green tea I found it far too bitter.

Usually people let it steep to long or make it too strong. If you are not going to add milk or sugar to something it can be stronger.
Earl Grey Tea is best week without M&S.
Lemon Verbena Tea is wonderful (my favourite herb tea) but only when picked fresh from the plant.
Some teas need to be made week some strong. A camomile tea bag will make a huge pot of tea and many use it for just one cup and it is chunderous.
The best and most interesting teas I have tasted-including lovely, various iced teas, was in the USA.
( The Brits only occasionally make a decent cup of anything -just enough to confuse you and lull you into ordering something undrinkable again- we even had to go back (they sent us here for the sun and beaches) and teach them how to make beer!)

Originally Posted by Monomer

Not that I would add flavours to coffee, Michaelangelica...

I WOULD HOPE NOT (please imagine big, booming, Wagnerian, goddess like voice)

[InfiniteNow]

So are Jameson Irish Whiskey and Bailey's Irish Cream considered flavor additives?

[EWright]

Originally Posted by InfiniteNow

So are Jameson Irish Whiskey and Bailey's Irish Cream considered flavor additives?

Bailey's RULES in coffee! And don't listen to the voice behind the curtain... add International Delight's French Vanilla creamer... it's heaven, no goddess needed!