this post was submitted on 02 Apr 2024
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Coffee
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Hard disagree. What I can't stand is burnt coffee, and lighter roasts provide more acidity and IMHO more complexity than just "burnt."
I'm the reason all your coffee is acidic! Mwahahaha! It's all me!
Acidity might have its place in an Americano or dairy drink, where it's diluted down. But in an espresso shot, or worse yet, a ristretto? Hard pass. If I want to put something in my mouth that shrivels my intestines and makes my butthole pucker up, I might as well munch on a lemon. Fully on board with @[email protected] here.
I get more flavor from lighter roasts and higher acidity. It tastes like coffee. Darker roasts, all I taste is burnt, bitter coffee.
What do you think of Starbucks coffee?
There's an entire universe of coffee between currently fashionable pale roasts and typical Starbucks destroyed black beans. That is not the alternative.
Caffeinated milkshakes, you mean?
I'll use them as a last resort, but not worth the money. The cold Americano is just about the only thing that I can drink that tastes ok, all other drinks are indeed bitter. I guess they are intended to be drunk with sugar.
When it comes to fast food chains, honestly the McDonald's coffee is the best of the bunch. Their flat whites are not bad at all.
Worst is probably KFC.
I do not enjoy McDonald's iced at all. Pressed has a decent iced coffee.
Even their pour-over, which is all I get, is terrible.
I agree McDonalds coffee is great. Not complex, but well-executed and consistent. Basically a cup of Folger’s, which is what I grew up on.
My favourite mass market coffee is Lavazza Cafe Oro which is a medium dark roast. I drink it black in both espresso and french press and it has excellent flavour and no burnt flavours
I recommend you try some medium roasts before condemning everything darker than light.
Coffee that doesn't mention its roast is usually medium
I have. Medium roasts are fine; it's just that the darker the roast, the more bitterness and smoke ("roasty") dominate the flavors. It's like coconut milk: it's fine in piña coladas and coconut shrimp; everywhere else, it just makes whatever it's put into taste like coconut. While it's an exaggeration to say that it's all I taste, it's sort of true in that its all I notice because I find it unpleasant.
there's a difference between "light roast acidity" and "horribly under extracted lemon juice acidity"
Right? There's a reason that 'espresso romano' is a separate thing
How dare you! Seriously though I'm all for acidity it is needed for good coffee. But it should not hurt my mouth or throat lol. Espresso doesn't need to be burnt, I think it just tastes that way sometimes because people lean toward dark roasts as they are so much easier to brew.
I don't think I've ever tasted coffee that acidic, although once I roasted just barely past the first crack and it was a bit sour. I thought it wasn't bad, TBH; I got a lot more flavor variety out of it, but usually I go a bit farther and try to hit second crack during cooldown. I stopped the roast on my current batch at the second crack, and it's far darker than I prefer. At that point all I taste is bitter and smoke.
Maybe the difference is that I don't generally drink espresso; I use my Elektra to make cappuccinos, and then I'm not doing that, I drink cold brew. Bitterness overwhelms all other flavors for me, so I do everything I can to avoid it.