Similar story here. Was never a huge drinker, but since getting on depression meds, the desire just isn’t there anymore, so I started exploring coffees and brew methods to keep up the taste adventures.
I take all mine black with sugar, as the sugar really brings out some of the flavors. This pineapple stuff has been great at all temps, but cooler temps make it bolder and more concentrated. It’s still very dominant hot though. I hope you enjoy it!
I’ve heard of people serious about coffee who use sugar. How much do you use? I’ve also seen people brew with sugar right in with the coffee grounds - do you do that or do you add it to your cup?
One of the hardest things to let go of when I gave up smoking pot was rolling joints. The ritual was so calming, and after several decades, a huge part of my life. But preparing a pour over coffee is so similar to that: wetting a paper, grinding, strong smells, heat. Not to mention the flavours of the different strains and the tinkering with the process to get the most out of your “stuff”. Only now I don’t bumble on like an idiot for 3 hours!
Lol I feel more guilty about saying how much sugar I use in my coffee than most other things I could tell you about myself. Everyone always acts like I use an obscene amount, but it’s far less than a soda.
I use 12-16g, which is 3 to 4 packets worth. If I go less than about 12, it gets in a funky place where I’d almost rather have none. The same size soda has 3 times as much. I swear it’s to being out the coffee flavor, since at a dinner I either won’t add any, or 1 pink packet if it’s rough. There it’s all roast and get gross if I add much sugar. With the good stuff though, it just makes all those great tastes shine so bright! All those judgey people ask drink coffee just for the caffeine, not to savor it and explore.
The routine is fun. I enjoyed the experimenting with grind size, steep time, and all that. There are far worse vices one could have than coffee, so I will continue to indulge myself a cup each day.
Similar story here. Was never a huge drinker, but since getting on depression meds, the desire just isn’t there anymore, so I started exploring coffees and brew methods to keep up the taste adventures.
I take all mine black with sugar, as the sugar really brings out some of the flavors. This pineapple stuff has been great at all temps, but cooler temps make it bolder and more concentrated. It’s still very dominant hot though. I hope you enjoy it!
I’ve heard of people serious about coffee who use sugar. How much do you use? I’ve also seen people brew with sugar right in with the coffee grounds - do you do that or do you add it to your cup?
One of the hardest things to let go of when I gave up smoking pot was rolling joints. The ritual was so calming, and after several decades, a huge part of my life. But preparing a pour over coffee is so similar to that: wetting a paper, grinding, strong smells, heat. Not to mention the flavours of the different strains and the tinkering with the process to get the most out of your “stuff”. Only now I don’t bumble on like an idiot for 3 hours!
Lol I feel more guilty about saying how much sugar I use in my coffee than most other things I could tell you about myself. Everyone always acts like I use an obscene amount, but it’s far less than a soda.
I use 12-16g, which is 3 to 4 packets worth. If I go less than about 12, it gets in a funky place where I’d almost rather have none. The same size soda has 3 times as much. I swear it’s to being out the coffee flavor, since at a dinner I either won’t add any, or 1 pink packet if it’s rough. There it’s all roast and get gross if I add much sugar. With the good stuff though, it just makes all those great tastes shine so bright! All those judgey people ask drink coffee just for the caffeine, not to savor it and explore.
The routine is fun. I enjoyed the experimenting with grind size, steep time, and all that. There are far worse vices one could have than coffee, so I will continue to indulge myself a cup each day.