SMF Premier Member
- Joined Sep 7, 2013
Leave it to me to complicate (screw up!) simple instructions. Imagine someone wanting sugar in their coffee...would I have mixed it in with the grounds before the pour over?!?!?!...I've been putting it in the cup before the pour-over coffee drips in...
You boys want a powerful cup of coffee without breaking the bank or self esteem (you know your pinky’s raised when you drink it) by buying Starbucks every day? I buy a can of Cafe Bustelo Espresso each week for 3.99 and make a pot or two daily in my stove top percolator. I drink it black over ice, hot or occasionally with sugar if Im feeling like it. But boy, it’s a lightning bolt to the brain!Italian Moka result: When I drink a moka-brewed coffee in the afternoon, I generally add some sweetened condensed milk and match the brewed coffee with hot water. Let's call it an Americana moka.
The 1/4 tsp of black pepper clashed with the sweetness of the condensed milk and the intensity of the coffee. Scratch that one from my successes. I'll try it again without the condensed milk and use my 50/50 blend of whole milk and coconut milk.
My favorite so far is just my normal pour-over coffee with 1/4 tsp of black pepper.
My BIL drinks that brand and loves it.You boys want a powerful cup of coffee without breaking the bank or self esteem (you know your pinky’s raised when you drink it) by buying Starbucks every day? I buy a can of Cafe Bustelo Espresso each week for 3.99 and make a pot or two daily in my stove top percolator. I drink it black over ice, hot or occasionally with sugar if Im feeling like it. But boy, it’s a lightning bolt to the brain!
This morning I got it right. Hot water pouring over coffee which flows over fine-ground pepper. Definitely more of the pepper's subtlety (rather than just heat) came through. But even then the first sips were better than the last...implying these flavors are pretty short-lived...so a coarser grind tomorrow to get a bit of a time-release effect....thanks Ray for setting me straight.
Coffee grounds are very acidic and stop releasing flavors. Adding the soda stretches releasing the flavors. We got 2 pots of coffee from 1 pot amount of groundsBaking soda is a salt (sodium bicarbonate). I've never used it in coffee, but I have occasionally in tomato sauces to neutralize some of the acid. Lots of fizzy action until it is completely dissolved.
I hear ya, Warren. One of the reasons black pepper was close to last on my experiments was it just never crossed my mind as a suitable coffee addition. This morning I'm drinking my delicious home-roasted coffee without the black pepper, and for the first time ever I thought something is missing. Might have to Irish this mug.I'm a coffee and pepper holic but don't think I want it in my coffee. I still like Jameson Irish as a treat once in a while.
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