Try speciality coffee. The average cup of coffee is not particularly good, but freshly ground speciality coffee brewed with care is great and does not warrant cream and sugar.
Beware that it’s easy to go down a rabbit hole and find yourself having spent a whole lot of time and money on it after a while. It’s all part of the fun, though.
Except even the best specialty coffee I had (and trust me I had some good ones because a friend of mine went down that same rabbit hole you probably went down and wanted me to try) still had way too many acids in it which meant it tasted great until it again turned my entire mouth to ash and grey bitterness…
So in other words the “primary” taste/body of coffee can get really great, but it’s still not worth the bitterness after.
Try speciality coffee. The average cup of coffee is not particularly good, but freshly ground speciality coffee brewed with care is great and does not warrant cream and sugar.
Beware that it’s easy to go down a rabbit hole and find yourself having spent a whole lot of time and money on it after a while. It’s all part of the fun, though.
Except even the best specialty coffee I had (and trust me I had some good ones because a friend of mine went down that same rabbit hole you probably went down and wanted me to try) still had way too many acids in it which meant it tasted great until it again turned my entire mouth to ash and grey bitterness…
So in other words the “primary” taste/body of coffee can get really great, but it’s still not worth the bitterness after.
Acids are sour, which isn’t bitter.
That’s really not all there is. E.g. a monsooned malabar will be mild and non-acidic.