chat

8158 readers

482 users here now

Chat is a text only community for casual conversation, please keep shitposting to the absolute minimum. This is intended to be a separate space from c/chapotraphouse or the daily megathread. Chat does this by being a long-form community where topics will remain from day to day unlike the megathread, and it is distinct from c/chapotraphouse in that we ask you to engage in this community in a genuine way. Please keep shitposting, bits, and irony to a minimum.

As with all communities posts need to abide by the code of conduct, additionally moderators will remove any posts or comments deemed to be inappropriate.

Thank you and happy chatting!

founded 3 years ago

MODERATORS

[email protected]

Coffee with no cream/milk but a good deal of sugar is actually pretty based??? (hexbear.net)

submitted 1 month ago by [email protected] to c/[email protected]

27 comments fedilink hide all child comments

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.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 6 points 1 month ago (14 children)

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.

[–] [email protected] 6 points 1 month ago (13 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.

[–] [email protected] 3 points 1 month ago (11 children)

But it's not really environmentally friendly, is it? I'd imagine there isn't much way to do the same thing in a reusable form

[–] [email protected] 4 points 1 month 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.)

load more comments (10 replies)

load more comments (11 replies)