Thoughts Post your little thoughts.

Also - I stopped using the sugary flavored creamers because of all shit in that stuff. I’m using monk fruit sweetener and half and half. But now I can’t get my coffee to not taste bitter. Too much coffee? Need more or less sweetener? Cream? I can’t find the balance. Someone help 😫
 
Lilith2_0 said:
Also - I stopped using the sugary flavored creamers because of all shit in that stuff. I’m using monk fruit sweetener and half and half. But now I can’t get my coffee to not taste bitter. Too much coffee? Need more or less sweetener? Cream? I can’t find the balance. Someone help 😫
Click to expand...
Which monk fruit sweetener are you using?
What level coffee roast?
How coarse?
Brewing method?

All of that adds up.
 
Sometimes, I treat myself with a nice glass of whisky. Neat, no ice. I can appreciate the smell, taste and finish on my own. I know it's good. But then reading an external review from someone who is able to describe the specific notes, the details, the nuances I didn't necessarily notice on my own allows me to enjoy it... differently.

Sometimes, a woman looks at herself in a mirror or in general. And just like I know my whisky is good, she knows she is a fine woman. But sometimes hearing a man describe the notes, the details, the nuances that he sees may help her see them too... Or differently.

Gents, don't lose your chance, tell the woman you love why you do so.
 
Stanthropical said:
Which monk fruit sweetener are you using?
What level coffee roast?
How coarse?
Brewing method?

All of that adds up.
Click to expand...
This one. I use a medium roast, same coffee I used before so I don’t think it’s that. I tried Splenda and that was even more acidic/bitter. So I think the sweetener is probably ok, I’m just struggling to get the right balance! IMG_4728.jpeg
 
Splenda, Equal, Sweet n Low, Stevia in green packets / at the grocery store are all cut with maltodextrin or dextrose. A lot of cheap monk fruit extract is also cut with all sorts of carriers.

You also want to know the mogroside concentration. 5-10% is typical. 20% is premium stuff.
 
Lilith2_0 said:
Also - I stopped using the sugary flavored creamers because of all shit in that stuff. I’m using monk fruit sweetener and half and half. But now I can’t get my coffee to not taste bitter. Too much coffee? Need more or less sweetener? Cream? I can’t find the balance. Someone help 😫
Click to expand...

You can add ¼tsp to the grounds before brewing or a pinch to your mug to counteract the bitterness. Works surprisingly well. I cant drink bitter cofffee either, gives me heartburn
 
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