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Topic: Naturally sweet coffee (28 lines)
1) From: Mike McGinness
I've been following the recent discussions on sugar, fructose, bitter,
acidity etc. While I don't add sugar to coffee I do gravitate towards
naturally sweet coffees. This evenings after dinner Americanos I made of JBM
Mavis Banks reminded me. One of it's characteristics is smooth (spelled
SMOOOOOOTH) and sweet. Along with great mouth feel and extremely long
lingering finish. Good Konas are similarly naturally sweet. Not in the sense
of sugar water, but properly roasted properly brewed you couldn't find
bitter elements if you wanted to! Many others coffees also sweet to various
degrees. I believe even grind is critical in bringing the naturally
sweetness of coffees regardless the brewing method, else the over extracted
bitter portion from uneven grinding masks it.
Oh, my 'Road Warrior' chilled white chocolate Kona mocha doesn't count! It's
not sugared coffee, it's 'Road Warrior' fuel. Though I do use 4 times the
recommended amount of espresso (Kona shots), 2/3 the recommended white
chocolate and 1/4 the recommended milk. (with an absolutely great taste, I
guarantee the Kona is not over shadowed by the white chocolate or milk:-)
Just rambling before bed...
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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