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Coffee with no cream/milk but a good deal of sugar is actually pretty based??? (hexbear.net)
submitted 2 years ago by to c/chat@hexbear.net
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I enjoy coffee many ways. I often drink it black, but I also have been known to have it with unsweetened soy milk and usually agave/maple syrup in addition to that. However, I noticed that using both soy and a sweetener makes it taste kinda "overwhelming." This morning, I put some agave in my coffee but I put no soy, and it tastes much better. Bottom line is that I can enjoy coffee either black or with sweetener OR milk/creamer, but I can't do both sweetener and milk/creamer. Now, that I can't get with.

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[–] 6 points 2 years ago (1 child)

My parents drank coffee like that and it always gave me the yuck. I can't have any sugar in my coffee now. I'll drink it black but the texture sorta yucks me. I'll use a splash of whole milk to reduce the acidity and slightly alter the texture.

Are there any alt milks that don't have a grainy texture/dehomoginize the second it hits the coffee?

Oat milk is grainy. Soy milks are like skim milk which I already find gross. Pistachio/almond milk separate and don't evenly mix with the coffee without a ton of stirring, and only sometimes.

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  • [–] 6 points 2 years ago (2 children)

    I'll use a splash of whole milk to reduce the acidity and slightly alter the texture.

    A good way to reduce acidity without adding anything to the coffee is to prepare it Chemex-style. The types of disposable filters it uses soak up a lot of the unpleasant oil-caused factors in coffee without affecting the flavour, especially the acidity.

    The inventor of the Chemex was only a modest success as a chemist, but he was quite good at marketing. He gave away free Chemex sets to famous people. A sort of "bribe the influencer" strategy. For example, the reason the the fictional James Bond is a fan of Chemex-brewed coffee is because Ian Fleming was a fan, and Ian Fleming was a fan because he was gifted a set and enjoyed it.

    But despite the commercial shenanigans it really is a great way to enjoy black coffee for those with sensitivities to certain oils.

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  • [+] 3 points 2 years ago* (last edited 2 years ago) (4 children)
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  • [–] 4 points 2 years ago

    I use a chemex, with a re-usable cloth filter. It gives a slightly different brew, and can be a little more work to clean up, but it generates much less waste. (the cloth filters only need replacement once every 6 months or so, and are fully bio-degradable.)

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  • [–] 4 points 2 years ago (1 child)

    If you're using the filters afterwards as compost it's perfectly friendly. The entire thing is just unbleached paper and coffee grounds it'll make your garden shine

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  • [+] 2 points 2 years ago* (last edited 2 years ago) (4 children)
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  • [–] 5 points 2 years ago (1 child)

    I don't have one but from my understanding, it's basically that but instead of having super boiling water dripping wherever in a pile of grounds and seeping through at an arbitrary rate, it's you choosing a proper lower temperature, wetting the grounds completely in a controlled manner and the coffee seeping through at a studied rate guaranteed by the shape of the design

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  • [–] 4 points 2 years ago

    Its just paper cones/disks. Whatever metal or plastic mesh you might be using must have had an environmental impact being mined and manufactured. What the equivalent is in biodegradable paper disks might be hard to calculate, but if whatever you are using right now amounts to like 7 years of paper like it is for plastic bags well, the decision is yours. Some people also reuse paper filters a few times.

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  • [–] 3 points 2 years ago (1 child)

    Yeah, the paper filters are a must for the soaking-up of oils. There's nice reusable metal filters like the Able Kone but they just filter out the grounds like any other metal filter brewing method, they do nothing to change the taste. Chemex with a Kone is just french press with extra steps.

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  • [–] 1 point 2 years ago

    soak up a lot of the unpleasant oil-caused factors in coffee

    So I actually like oily coffee, I'm talking more the harshness. I cant really explain it because its so rare I drink it black.

    But also I'm not messin with fancy brew methods day-to-day. I have my moka pot and french press for treats but in the morning i take approx 30 seconds to set my drip machine up and do other things.

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