Not everyone can get coffee beans within a few days of roasting. You need to cut the butter taste that builds up with something to get the same effect.
Because… somewhat ironically, if you’ve indeed made that spelling error, I’ve also found that a tiny bit of butter (actual butter, not margarine), a teaspoon, stirred until totally melted into the coffee, can give a much more rich and varied taste to what would otherwise be too bitter and… ‘sharp’, I guess.
Probably wouldn’t work so well with instant coffee… but I’ve always just gone with a darker roast of some kind, either grounds or beans that I grind with a cheap grinder, and then just use an old fashioned french press.
I guess I just prefer significantly more bitter and less sweet coffee than about 1/3rd of the people who’ve read this…
Not everyone can get coffee beans within a few days of roasting. You need to cut the butter taste that builds up with something to get the same effect.
… Do… you mean cut the ‘bitter’ taste?
Because… somewhat ironically, if you’ve indeed made that spelling error, I’ve also found that a tiny bit of butter (actual butter, not margarine), a teaspoon, stirred until totally melted into the coffee, can give a much more rich and varied taste to what would otherwise be too bitter and… ‘sharp’, I guess.
Probably wouldn’t work so well with instant coffee… but I’ve always just gone with a darker roast of some kind, either grounds or beans that I grind with a cheap grinder, and then just use an old fashioned french press.
I guess I just prefer significantly more bitter and less sweet coffee than about 1/3rd of the people who’ve read this…
Oh well, works for me.
Yeah, autocorrect is not kind to me.