Transition from cream/sugar to black coffee - Page 4

Coffee preparation techniques besides espresso like pourover.
bobR (original poster)
Posts: 99
Joined: 6 years ago

#31: Post by bobR (original poster) »

TigerStripes wrote:Maybe try out some more adventurous flavor profile coffees.

Once I started drinking coffees like dry processed Ethiopian beans, I had zero interest in adding cream or sugar to them. So much aroma and flavor you don't want to cover it up.
Yes, the coffee I'm using to experiment with black coffee is Ethiopia Guji Haro Welabu Anaerobic Natural roasted by Klatch. Some preliminary results:
My optimized procedure with cream and sugar was a 13.5 water:coffee ratio while with black it is around 15-16. If I add small amounts of cream and sugar to the optimized black coffee recipe, it does not seem to improve flavor characteristics and maybe even detracts (covers up flavors). At the more robust 13.5 ratio, the cream and sugar improves flavor. It seems I can get more of the flavors I want but knock off the harsh edges. It's still too early to draw good conclusions but I think I will have two separate recipes depending on whether I'm using additives or not. I'm interested in which one will be my go to in the end.

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