HomeRoast Digest


Topic: Re[2]: +Am I kidding myself? Coffeemate and sugar (4 msgs / 105 lines)
1) From: 2D Softhome
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Do you enjoy the taste of your coffee using these? If so, then use it!
It's  that  simple. Personally I use half-n-half, w/sweet-n-low, and I
can taste the difference in every variety of bean I have roasted.
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2) From: OligoNuk
Truely it must depend on what ever your baseline is- if you always drink 
coffee with an additive then your palette will be sensitive enought o perhaps 
detect the changes in roast style or varietal of bean.  I only drink coffee 
with no additive, I cannot imagine being able to sense any difference if I 
were to also add cream.  Outside of acid base chemistry- the fat theory of 
like disolves like would lead me to believe that there would be no difference.
-Todd L
Mpls, MN
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3) From: Ed Needham
There is nothing wrong with additives in coffee, and I'm sure some can tell
the difference between one coffee laced with cream and sugar verses another.
Some coffees go better with milk or creamer than others.  Coffee is a great
flavoring for a number of food items, and milk happens to be one of them.
Starbucks is really not a coffee company, it is a flavored milk company.
They sell far more milk than they do coffee.  One of the reasons they roast
their coffee so dark (burnt) is that it cuts through milk and sweet
flavorings better than light or typically roasted beans.
As far as additives are concerned, I say each to their own, but when sampling
exquisite coffees, it is kind of painful to watch someone 'doctor it up'
before even tasting it.  A truly fine coffee needs to be enjoyed for the most
delicate tastes it imparts, and any adulteration will kill any chance of
those 'high notes' being discovered.  It might still be a really good drink,
but there is really no way to truly experience those delicate tastes with
stuff added.
I like coffee a number of ways.  I think coffee would be pretty boring if it
could only be enjoyed one way.  One of my favorite drinks is a 'Cafe Borgia'
made with espresso, steamed milk, chocolate, whipped cream and a small amount
of some kind of orange that I've never been able to duplicate.  I used to
order it in a coffeehouse in Nashville, Indiana and the owners have moved on.
One of them, I think, is still in the Bloomington area, but I'm not sure.  If
I find him, that will definitely be one of my first questions.
I think it's a finely ground 'candied' orange zest.  I know it's not a syrup,
and grated orange peel doesn't do it at all, even though most of the recipes
I see call for it as a garnish.  The Torani orange syrup can almost duplicate
the taste I remember, but I watched them make the drink numerous times, and
it was finely ground and orange.
I can't tell much about the espresso in that kind of drink, but it sure
tastes good.
Ed Needhamhttp://www.homeroaster.comed
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4) From: Garrik
From: "Ed Needham" 
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sampling
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most
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drink,
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I would agree.  I enjoy coffee with cream and sugar.  It just doesn't say
"coffee" to me without it.  However, I generally try a small cup without
cream and sugar before I drink my big mug.  I like to experience the black
coffee before I go for volume.  I find that it helps me tune me roasts
better, and preps my mouth for what to look for while I drink the doctored
drink.
-Garrik
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