Better living through chemistry
May. 7th, 2008 10:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ocelotI don't like coffee without some sort of lightener. I can do coffee with milk but no sugar, but not vice versa (though "milk" includes non-dairy creamer, coconut milk, and probably others - it doesn't have to be the cow stuff). It's the sour taste that coffee has (to a greater or lesser extent depending on the blend, but I've yet to find one I like black) that I can't stand.
The exception to the milk thing is if I add cocoa powder. If I do that, it tastes fine without milk. I realized yesterday that this is probably because the alkaline cocoa powder neutralizes the acidity. Seems a reasonable theory, anyways.
So I decided to test this by mixing some baking soda into black coffee, after testing to be sure that this particular type tasted yucky without additives. It worked. About 1/8 teaspoon in 6 oz of coffee was pallatable, if not delicious.
Useful to know.
Now I need to find the minimal amount needed to do the trick.
The exception to the milk thing is if I add cocoa powder. If I do that, it tastes fine without milk. I realized yesterday that this is probably because the alkaline cocoa powder neutralizes the acidity. Seems a reasonable theory, anyways.
So I decided to test this by mixing some baking soda into black coffee, after testing to be sure that this particular type tasted yucky without additives. It worked. About 1/8 teaspoon in 6 oz of coffee was pallatable, if not delicious.
Useful to know.
Now I need to find the minimal amount needed to do the trick.
