Because… somewhat ironically, if you’ve indeed made that spelling error, I’ve also found that a tiny bit of butter (actual butter, not margarine), a teaspoon, stirred until totally melted into the coffee, can give a much more rich and varied taste to what would otherwise be too bitter and… ‘sharp’, I guess.
Probably wouldn’t work so well with instant coffee… but I’ve always just gone with a darker roast of some kind, either grounds or beans that I grind with a cheap grinder, and then just use an old fashioned french press.
I guess I just prefer significantly more bitter and less sweet coffee than about 1/3rd of the people who’ve read this…
… Do… you mean cut the ‘bitter’ taste?
Because… somewhat ironically, if you’ve indeed made that spelling error, I’ve also found that a tiny bit of butter (actual butter, not margarine), a teaspoon, stirred until totally melted into the coffee, can give a much more rich and varied taste to what would otherwise be too bitter and… ‘sharp’, I guess.
Probably wouldn’t work so well with instant coffee… but I’ve always just gone with a darker roast of some kind, either grounds or beans that I grind with a cheap grinder, and then just use an old fashioned french press.
I guess I just prefer significantly more bitter and less sweet coffee than about 1/3rd of the people who’ve read this…
Oh well, works for me.
Yeah, autocorrect is not kind to me.