Then dry an energy drink or caffeine pills.
Yeah, I drink coffee in part for the caffeine, but what’s the point of brewing fresh coffee if not to enjoy a tastier way to ingest caffeine?
What you get: coffee that walks into your colon, flips a table over, and says, “Get up. We have responsibilities.”
I need my coffee to bend me over the counter and ram it in dry.
Is it so bad to have both?
I mean plenty of caffeine AND a good flavor without .25 lbs of sugar and 50% half and half is pretty nice…
I’ll take that cocoa and cherry one then, if you’re not having it.
Caffeine content probably the same. I’ll take the one that doesn’t taste like chalky dirt.
Exactly, if op ain’t having it, we’ll kindly take it 😄
thats called meth
Caffeine is very slightly negatively correlated with darkness of the roast. Dark roasts tend to have less caffeine than light roasts.
Also, drip/pourover/percolator/press coffee tends to have more caffeine per serving than espresso-based drinks. The longer steep time extracts more of the caffeine, and serving sizes tend to just be so much larger to overcome the higher caffeine per unit volume of espresso.
So in reality, the lighter pourover coffee where you have the roaster or barista talking about tasting notes tends to be higher caffeine than the dark, densely brewed bitter stuff.
Basically this, although from what I remember the caffeine difference between light and dark roast is only about 2%.
It is also worth noting that for most people (due to the standard western diet), their daily coffee is one of the few appreciable sources of polyphenols they’re likely to get, and lighter roasts are a better source of that as well.
Aaaand if that weren’t enough, dairy cancels out the health benefits of coffee by reducing bioavailability.
My understanding is that dark roast is just as strong or even stronger by weight, but the longer roast makes it lighter for the same volume. Since people tend to use scoops to measure out their coffee the lighter blends end up stronger.
But if you measure by weight instead, that’s no longer the case.
you don’t get hints of cherry and grass until you have relinquished the mere desire for caffeine and ascended into true understanding of the bean
I don’t understand… can it not do that while also tasting good? Is that not exactly what good coffee is supposed to be?
Of course it can, but then we wouldn’t have a shitpost.
I want a coffee with a short skirt and a loooooooooooooooong jacket.
I do actually want a coffee that uses a machete to cut through red tape.
Whoa…imma go listen to some Cake
I got to see them at Austin City Limits one year. It turned me into a lifelong Cake fan.
Imma go eat sum
You’re looking for amphetamines, I think
I have ADHD and the closest way I’ve been able to describe it is this. human brains exist on a scale of 1-150, with 100 being optimal. “neurotypicals” are at roughly 80 and stims take them up to 100. ADHD brains are driven past the point of effectiveness so they sit at like 120 but the stimulants take them down to 100.
Intravenous methamphetamine for that good good.
Why iv when you can boof
Ever try a full shot up your urethra?
First have to sound a bit then i can try
I was struggling to end my doom-scrolling, and get up to have lunch, but this comment cured me!
Yeah but ain’t none of my usual contacts holdin’, ya know?
Coffee? I requested a car battery clipped to my nipples
Black as midnight, on a moonless night.
Excuse me. This is a damn good coffee.
I saw a giant three times.
Coffee should taste good. Why hate on coffee that tastes good? It’s not even hard to find.
this. it’s not that hard to make a coffee that is both strong and tastes good.
Right! And fairly cheaply (less so than a couple years ago, but still)
Why do you think this is about drinking coffee that tastes bad? I hate flavored coffee. I love coffee that has its own strong flavors (and I love a variety of those flavors from beans grown in different places and in different preparations). I also hate bitter poorly prepared coffees. Coffee should taste good, but it can also rock my mornings like only Grace Jones in a leather loincloth can.
Just seems self explanatory that when noticing the flavors of coffee beans is being mocked, the mocker doesn’t prioritize flavor.
Why do you think this is about drinking coffee that tastes bad? I hate flavored coffee.
This post isn’t about flavored coffee. It’s about the stuff you’re saying you love:
a variety of those flavors from beans grown in different places and in different preparations
Because that is the whole meme?
In my opinion, the best coffee isn’t some hipster “cherry” tasting coffee, but made by a skillful barista in Italy, using classic coffee.
If you like this “third wave” coffee, good for you! But the pure velvet enveloped sledgehammer that pure coffee might be has no equivalent for me.
In my opinion, the best coffee isn’t some hipster “cherry” tasting coffee, but made by a skillful barista in Italy, using classic coffee.
The “cherry” tasting coffee is also just “classic coffee”. It’s just different beans that have a different flavor profile. It’s not like actual cherry flavoring.
Usually the “notes of” doesn’t mean added flavorings, it’s just a taste profile similar to describing wines or perfumes.
Apparently a trained palette can distinguish different notes, but that requires trying each one in isolation which is difficult for the average person to do.
For me I can only really identify bitterness, acidity, body, and strength. That’s all a casual drinker really needs in order to describe what they like.
- The bitterness is self-explanatory, and depends on the beans, how they’re roasted, how they’re brewed, etc.
- The acidity is the brightness that you can taste in something like a light roast. Try it side-by-side with a dark roast to taste the difference.
- Body is the thickness of the mouthfeel. The best way to describe it is like drinking whole milk vs. skim milk. Light roasts usually have a lighter body, like water. Dark roasts have a heavier body, not quite like whole milk but maybe skim.
- And strength is self-explanatory. Light roasts are technically stronger because some of the caffeine breaks down when heated (green coffee, sometimes called golden coffee, is the strongest because it isn’t roasted), but I find the difference is negligible. The main factors for determining strength seems to be how it’s ground and how it’s brewed.
- The finer it’s ground, the more surface area so the stronger the infusion, that’s why espressos and turkish coffee are so strong (also because they might blend some robustica in with their arabica, which makes it more bitter but also has more caffeine)
- Also higher grounds::water ratios means there’s more caffeine, but too high and it gets undrinkably bitter with an extremely thick body (sometimes called “motor oil” for this reason)
That all being said, some roasters do add artificial flavor directly to their beans, but usually those are called “flavored,” not “notes of”/“hints of”.
And yeah, skip me with those flavored syrups. If I want something fancy I’ll add real cocoa or some herbs or something, but that’s a rare inkling for me and those syrups are just kinda gross.
They are discussing the flavors of the beans.
Some coffee beans with no additives whatsoever can be described like this post did. I don’t like additives or other weird coffee things. Beans, and grinder, and a french press is all you need
That’s sure is a very good start!
You are… confusing. First you claim I like too much crap in my coffee, next you imply it’s not enough? I like my coffee plain and simple. The closest you can get to just the flavor of a well roasted bean is what I want. I’ve always had great results with freshly ground beans and a french press. Granted, some coffee shops make better coffee than I do at home, but I couldn’t tell you the first thing about why.
Sorry if you took it as a criticism, I just wanted to share about coffee!
Have you ever had espresso in a third wave café ? because most of them have the same “feel”. The only difference is in the smell and the taste. The taste and the strength of the coffee are related but not mutually exclusive. You can make a coffee with 5g of coffee and you can make a coffee with 30g of coffee. Obviously the latter will hit like a sledgehammer no matter what kind of coffee you use. But both will taste more like coffee when there’s good beans with a proper roast instead of the “classic” burnt, bitter roast.
Also, 99% of italian baristas just push a button to get coffee from a grinder then they slot it into the espresso machine and press another button to make the machine push water through the puck. There’s no skill involved. There’s a guy that works for the espresso machine maker that comes and calibrates the machine and the grinder and that’s the only guy with any skill in the process. And even that job isn’t that hard. Only third wave coffee shops still bother to calibrate their own machines(and even then, many don’t, from what I’ve seen) or use any other process that actually requires skill or a recipe.
Yes I have been to these third wave “coffee shops” where all they do is make hipsters pay extra. Let’s do something wrong and praise the sour coffee for its “wine-like-flavours”.
Your comment on italian baristas just shows how little you understand about espresso, go there, you’d be surprised that it isn’t 5 or 30 grams (those numbers also show you don’t make your own coffee, fr), but the hand of the barista that tweaks the espresso that makes the magic.
First of all, in most places espresso costs 1.5-2€ euros regardless of “wave”. You can pay 2€ for an illy espresso from a “real italian” place or you can pay 2€ for an espresso from a place that roasts its own coffee or at least sources it from a decent place. Maybe where you are it’s different and I’m sorry that the coffee scene is that shitty, but over here we don’t pay extra for good coffee.
As for my experience …I’ve actually worked as a barista in France with Italian suppliers and have been to Italy plenty of times and talked to multiple baristas as it’s actually a passion of mine. So yeah, everything I’ve said is true. The 5-30 numbers were obviously just extremes to make a point. The fact that you couldn’t tell says more about you than anything else.
So you worked in france making 3/4s (french espresso), and went to italy and didn’t notice a difference in coffee served?
I mean that just can’t be true.
Like I said, i was working with Italian suppliers, because it was an Italian place. So I wasn’t making french espresso. And I never said there wasn’t any difference.
I said the difference is in taste and smell. Because that’s where the difference is. No matter where you are in the world, a good espresso will look and feel the same. Because the beans don’t change the texture, they change the smell and the taste.
What you’re probably referring to as this big difference between Italian espresso and other places comes from the fact that in many places in Italy, when you order a coffee, they give you a ristretto instead of an espresso.
Fair, but I have never had an espresso as good as in italy, damn even the highway truck stops make good coffee.
I don’t know, but with all the expensive machinery (it was all the rage in Sweden to have mysterious espresso machines a while ago), the cup isn’t better than the french which is made to accommodate old beans (invented in the 1890s IIRC when you couldn’t get fresh beans). The italian makes them all feel like fast-food coffee. For me.
But maybe it’s just that they dial the grounds finer and make that more ristretto like coffee I like.
Thanks for the idea, I’ll try it out!
