I switched yesterday. It's been tough, but I'm going to make it through to the other side.
Anyone have any success stories switching to black coffee?
I switched yesterday. It's been tough, but I'm going to make it through to the other side.
Anyone have any success stories switching to black coffee?
Give it six months.
Eventually you won't be able to drink it the other way.
i switched about 3 months ago, woke up one day and just stopped putting in cream and sugar. i agree with the other poster i'm used to it now and it taste fine.
I never succeeded. I was in the "I like my sugar with coffee and cream" camp for a long time.
Eventually, I got rid of the cream - which was fairly easy - and have REALLY cut back on the sugar. But, I have not totally gotten rid of the sugar. I can't do it. I GOTSTA HAVE IT! Good luck to you, though, sir.
Drink good coffee and you'll be fine. As far as I can see, the only point of using cream and sugar is to cover up the taste of really bad coffee. Drink the good stuff and you won't want to screw with the flavor.
Like another poster said, you need to drink quality coffee. And make it strong too. I'd suggest using a French press. Drip makers just taste watered down to me. I enjoy the taste of strong espresso. You'll get used to it if you can make it right.
SCsummer wrote:
Like another poster said, you need to drink quality coffee. And make it strong too. I'd suggest using a French press. Drip makers just taste watered down to me. I enjoy the taste of strong espresso. You'll get used to it if you can make it right.
+1
If you are drinking foldgers or maxwell house you
will probably never get used to it w/o cream or sugar.
Give it about a month and you will enjoy it. I also
second using a french press.
We got a Kcup thing the other day and I've been using the thingy that lets you use your own coffee. I'm not an aficionado so I'm not sure what "good coffee" even is. I know I like Cafe Bustelo, but am currently using generic french roast.
Did anyone notice any "improvements" in any areas of life or running after the switch? Part of my switch is I'm wondering if I have a milk allergy that's leading to so respiratory issues. I get a lot of dairy when I drink coffee and I'm also cutting out the fake sweetener. I need the coffee so with those issues I guess I'll never be able to go back.
coffeeee wrote:
SCsummer wrote:Like another poster said, you need to drink quality coffee. And make it strong too. I'd suggest using a French press. Drip makers just taste watered down to me. I enjoy the taste of strong espresso. You'll get used to it if you can make it right.
+1
If you are drinking foldgers or maxwell house you
will probably never get used to it w/o cream or sugar.
Give it about a month and you will enjoy it. I also
second using a french press.
I actually really like the Black Silk by Folgers. I can't even remember drinking coffee with creme, think it was in early college and my roommate who was a HUGE coffee drinking just told me to try it black and...I never went back.
Agree with other posters, just give it a few weeks. I've been drinking black coffee for 6 years and can't drink it with anything now. You definitely need to drink a quality cup though from a respectable brand.
Go slow and easy at first. Maybe add 10% black coffee consumed per week. Once you get a good base down, you can probably do some espresso work.
dartmoth graduate wrote:
Go slow and easy at first. Maybe add 10% black coffee consumed per week. Once you get a good base down, you can probably do some espresso work.
Well done.
I agree about good quality coffee made strong. I usually drink coffees from Peet's. good stuff. Even with that, I cannot go without SOME sugar. I got the sweet tooth bad, man.
By the way, I don't want to hijack the thread, but Dunkin Donuts coffee is atrocious. I'd rather have Maxwell House. That shit is just AWFUL!
I've been drinking black coffee for years now. I generally won't drink it any other way.
Everyone here is right. You need to make sure you are drinking decent coffee or else it will be awful. The cream acts as a neutralizer. So it makes "bad coffee", which is often more acidic and generally harsh, taste better. You shouldn't need cream with good coffee. Up here in Canada Tim Hortons is an example of bad coffee. I couldn't drink it without cream.
I've weened myself to once in a while drinking just plain green tea. Sometimes I put honey in it. I drank coffee once in a while with milk in it, but then I thought that was unnecessary calories, so I stopped. I drank just the coffee. Then I felt like it was rotting my teeth it was so strong, so that made me stop doing it altogether.
I started off on black coffee. This was back in 1980 something when coffee was just coffee...ie. no special shops or anything, not at least where I lived. I don't know that you have to necessarily "switch". I drink black coffee most times, but I will drink it with cream/sugar too.
Folgers, Maxwell, gas station coffee etc I can handle black.
Coffee from the shops (Alterra, Starbucks, Stumptown, Seattle's Best) I can't drink without a little cream.
I don't see how people can drink coffee any other way than black and robust. Do that for a while, then go back to putting stuff in it or ordering some sort of flavored latte, and you'll really notice the sugar. Better yet, drink alkaline black water. The fulvic acid is a heavy metal chelator and better if you get the concentrate in the glass bottle and add to spring water. Coffee won't taste bad black either if you just use it for enemas, which are also highly recommended for health.
http://buy.blackwaterdrink.com/concentrate.html?virtuemart_product_id=17&virtuemart_category_id=6
fresh ground wrote:
Drink good coffee and you'll be fine. As far as I can see, the only point of using cream and sugar is to cover up the taste of really bad coffee. Drink the good stuff and you won't want to screw with the flavor.
I disagree with this as a general statement regarding cream, although it does make a good point. Bad coffee can be 'improved' by the addition of cream. But even some excellent coffees are meant to be taken with cream.
I drink most of my coffee black (in fact, I have a nice cup of french-pressed black coffee with me now), but it is not the case that the ONLY point of using cream is to cover up bad coffee.
As for sugar, I agree with the statement, although I'm not sure if sugar can really improve any kind of coffee.
I'm a home roaster, and usually take mine with a bit of cream. It's fine black, but the cream makes it a touch sweeter and improves the body. I also drink a lot of straight espresso, but it has to be good espresso made properly (i.e. made by me at home). Most shops (more than 90%) can't make a good shot because they start with crap coffee and the employees don't know what they're doing.
I can only agree with the other posters here on that you really need to drink some decent quality coffee if you're going to start enjoying it black.
I follow a these rules most of the time:
1. If the coffee is good I will drink it black. I LOVE good coffee.
2. If the coffee is not that great I tend to add in cream to hide the taste a bit.
3. If the coffee is really bad I add both milk AND sugar to not tast the coffee at all.
Tough I do get the urge to add some cream to my nice coffee now and then, and I don't don't feel like I'm cheating when I do.