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Started By
Message
Aeropress help - transitioning to unsweet coffee
Posted on 1/6/16 at 9:30 am
Posted on 1/6/16 at 9:30 am
I am trying to stop using any sweetener in my coffee, and thought I would try this as a way to help with the transition. It's not going well.
Background-I have drunk coffee for over 40 years. Almost always Community Dark or Tween with either sugar or Splenda. pretty much never use breamer unless the pot has sat on the burner for hours. Splenda for quite a while now. I have been using coconut milk in an attempt to get past this horrible period of transition. Honestly, as much as I love coffee, black coffee is just awful. I don't see how anyone ever drank the second cup and made this a thing.
So, do I need to keep grinding community beans?
Can I just buy grounds?
My grinder has settings from A to D(I think). How fine do I go?
How much do the Community drinkers recommend?
How long to steep?
Add water after or just fill the sucker all the way at first?
Other coffees to recommend?
Is coconut milk helping, hurting or doing nothing for this transition?
Background-I have drunk coffee for over 40 years. Almost always Community Dark or Tween with either sugar or Splenda. pretty much never use breamer unless the pot has sat on the burner for hours. Splenda for quite a while now. I have been using coconut milk in an attempt to get past this horrible period of transition. Honestly, as much as I love coffee, black coffee is just awful. I don't see how anyone ever drank the second cup and made this a thing.
So, do I need to keep grinding community beans?
Can I just buy grounds?
My grinder has settings from A to D(I think). How fine do I go?
How much do the Community drinkers recommend?
How long to steep?
Add water after or just fill the sucker all the way at first?
Other coffees to recommend?
Is coconut milk helping, hurting or doing nothing for this transition?
16
Posted on 1/6/16 at 9:33 am to AlxTgr
If you don't like unsweet coffee, why bother learning to tolerate drinking it? Not being a smart arse at all.
Posted on 1/6/16 at 9:35 am to AlxTgr
I went to black from cream and sugar about 12 years ago. I just did it and found after a short time I preferred it that way. Old office had CDM, now I have community w chicory. Doesn't really matter what brand though, as long as it's not shite. You'll adjust. Now I only use cream and sugar on rare occasion, usually if its for dessert.
Posted on 1/6/16 at 9:39 am to LNCHBOX
quote:Health related reasons, and I still want to be able to drink coffee. Lots of people actually prefer black, and I would like to at least try to join them.
If you don't like unsweet coffee, why bother learning to tolerate drinking it? Not being a smart arse at all.
Posted on 1/6/16 at 9:39 am to AlxTgr
My wife uses almond milk creamer in her coffee, but it may have a touch of sugar in it.
I've decided to cut out the energy drinks and make myself a coffee drinker instead, after not having been a coffee drinker at all. After trying a few different types of beans and processes, it seems that has a lot more to do with my enjoyment of the coffee. Quality beans that are ground fresh and coffee that is prepared via pour over or French press make a huge difference to my untrained coffee palate.
Your mileage may vary.
I've decided to cut out the energy drinks and make myself a coffee drinker instead, after not having been a coffee drinker at all. After trying a few different types of beans and processes, it seems that has a lot more to do with my enjoyment of the coffee. Quality beans that are ground fresh and coffee that is prepared via pour over or French press make a huge difference to my untrained coffee palate.
Your mileage may vary.
Posted on 1/6/16 at 9:50 am to BMoney
Posted on 1/6/16 at 9:53 am to AlxTgr
I drink coffee with sweetener and cream usually, but I have no objection to drinking black coffee either.
If I was going to transition to black, I'd upgrade coffee to something really fresh and lighter that will still have full flavor upon a fresh grind. Yall might get Community roasted pretty freshly, but I'd be looking for something local I could get within 10 days of roasting, if not less. Is your grinder burr or blade? If blade, you may be getting a lot of dust that is making the coffee more harsh.
A lot of Costa Rican tarrazu coffees are in the range I think you may like. Getting them fresh might be a challenge, but you can get a lot of brands on Amazon, so might be worth a gamble.
Also, when I was using Aeropress I had a lot of luck with the inverted method. There are competitions for Aeropress methods and as I recall variations of inverted were most popular. Just google or youtube it, there is a lot out there on how to do it.
If I was going to transition to black, I'd upgrade coffee to something really fresh and lighter that will still have full flavor upon a fresh grind. Yall might get Community roasted pretty freshly, but I'd be looking for something local I could get within 10 days of roasting, if not less. Is your grinder burr or blade? If blade, you may be getting a lot of dust that is making the coffee more harsh.
A lot of Costa Rican tarrazu coffees are in the range I think you may like. Getting them fresh might be a challenge, but you can get a lot of brands on Amazon, so might be worth a gamble.
Also, when I was using Aeropress I had a lot of luck with the inverted method. There are competitions for Aeropress methods and as I recall variations of inverted were most popular. Just google or youtube it, there is a lot out there on how to do it.
Posted on 1/6/16 at 9:57 am to AlxTgr
Hmmmm...I have lots of hops at home. Now I'm intrigued.
Posted on 1/6/16 at 9:57 am to AlxTgr
The only thing better than black coffee is straight espresso.
Posted on 1/6/16 at 9:59 am to Pettifogger
Probably an older version of this:
Lots of dust. I try not to get that in the brew.
Lots of dust. I try not to get that in the brew.
This post was edited on 1/6/16 at 10:00 am
Posted on 1/6/16 at 10:01 am to AlxTgr
I doubt that is the bulk of the issue but it does make a difference. The good news is that good burr grinders are getting cheaper, but unless you want to grind by hand or spend at least 150 bucks on one, may not be worth it.
Posted on 1/6/16 at 10:15 am to AlxTgr
Steamed or boiled milk has a natural sweetness..have you tried drinking your dark coffee w/a touch of hot milk? I like a tiny bit of sugar in my espresso, but if I drink a cappucino or cafe au lait (w/chicory coffee), I don't need to add sugar.
ETA: or try using very small amounts of real sugar. Say, 1/4 tsp per 4 oz cup. That's a whopping 4 calories, and you can definitely taste the small amount of sugar in a cup of coffee w/o any milk or cream.
ETA: or try using very small amounts of real sugar. Say, 1/4 tsp per 4 oz cup. That's a whopping 4 calories, and you can definitely taste the small amount of sugar in a cup of coffee w/o any milk or cream.
This post was edited on 1/6/16 at 10:17 am
Posted on 1/6/16 at 10:16 am to AlxTgr
I use only half and half in my coffee.
I like Community fine, but it sounds like you're going to have to explore other varieties of coffee. There are many specialty beans that have more of a sweet or floral flavor, rather than bitter, which may help you in your transition.
They are, of course, more expensive than your typical coffee beans.
I like Community fine, but it sounds like you're going to have to explore other varieties of coffee. There are many specialty beans that have more of a sweet or floral flavor, rather than bitter, which may help you in your transition.
They are, of course, more expensive than your typical coffee beans.
Posted on 1/6/16 at 10:17 am to hungryone
No dairy either.
Posted on 1/6/16 at 10:23 am to AlxTgr
try almond milk over coconut milk
Posted on 1/6/16 at 10:28 am to Salmon
quote:Will have to make my own.
try almond milk
Posted on 1/6/16 at 10:32 am to AlxTgr
...why?
Posted on 1/6/16 at 10:37 am to AlxTgr
I use heavy whipping cream in my coffee.
No reason to fear fat for health reasons.
No reason to fear fat for health reasons.
Posted on 1/6/16 at 10:41 am to Salmon
quote:Stuff in the commercial ones that's not in coconut milk.
...why?
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