What if I told you how to like black coffee and that you could absolutely love your black coffee with no sugar and no cream?
Smoothest Coffee Ever
I love smooth coffee. By smooth, I mean no bitter and no burnt flavor. I just want that coffee to go down smooth as silk and naturally sweet. If you’re reading this article, then I’m thinking you’re a lot like me when it comes to coffee.
We want to taste all the prominent and subtle flavors that God put into that bean. Some beans taste like chocolate and nut, others earthy and citrus. Coffee beans can have at least a dozen different prominent and often subtle flavors.
But first, the question begging to be asked is, “Why does most coffee taste so bitter and burnt.
American Revolutionary Coffee
Americans started to drink coffee right after the Boston Tea Party. Back then, no one purchased roasted coffee. Everyone purchased green coffee. Why? Because roasted coffee only lasts for a few weeks before it starts going stale and thus bitter.
Green Coffee, if kept dry, on the other hand, will last for years. Therefore, once every week or two, the lady of the house would roast her own coffee; either in a skillet over the stove or in the oven. Thus everyone drank truly fresh roasted coffee. Seldom did people drink roasted coffee that was over a month old.
Secondly, that fresh roasted coffee was roasted to a medium or dark brown. It was never black. Old western thick black coffee that you could toss a horseshoe into is 100% Hollywood myth.
And guess what this truly fresh roasted, medium to dark brown coffee tasted like? It was smooth as silk and naturally sweet, with several prominent flavors, like chocolate, nut, earthy, or citrus. Your ancestors drank coffee that was incredibly better than just about anything that you’re likely to find today.
WWI Coffee
When America entered World War One in 1917, the U.S. Army decided to send the Doughboys to Europe with roasted coffee. But how were they going to do that, if coffee started going stale in about a month?
They came up with two solutions. First, burn the snot out of the beans (dark black). Secondly, they vacuum sealed the beans into cans. And Voila! The coffee would last for year. But guess what? It tasted very bitter and very burnt, good for only two things; degreasing engine parts and drinking.
Yet, our soldiers drank it by the gallon. They couldn’t get enough of it. So, at the end of the war, they came home wanting more. And the American Industrial Coffee companies like Hills Brothers and Maxwell House started pumping out burnt and bitter coffee by the truckloads.
Today’s Burnt and Bitter Industrial Coffee
You would think in this modern age with all our technology we’d have better coffee than our great-grandparents. Nope. Not even close. Even today, all coffee starts going stale and bitter in 30 days and no amount of space age packaging technology can change that fact.
Even when Peet’s and Charbucks came on the sceen, all they did was buy better quality beans and still burnt the snot out of them and let them sit in warehouses and store shelves for months if not years.
Ok, so why do you add to your post-industrial coffee the likes of cream, sugar, caramel, whip cream, chocolate, sprinkles, etc., etc., etc.? Because the coffee tastes like crap, that’s why? Dang! I love coffee, but if I drank that stuff, I too would add all anything to it to minimize the prominent flavors of burnt and bitter.
How To Like Black Coffee
There are at least a dozen variables to great tasting super smooth coffee. We’re going to cover those variables that are the most important. And I promise you, we’re going to do it without adding sugar and cream or anything else.
Smooth Coffee Beans
Beans from one continent taste different than beans from another; or from one country to another; or one region to another; or one field to another; or one bush to another. I spend much of my efforts, searching the world over for the smoothest beans in the world. I want to taste the bean, not the roaster.
Year after year, after year, I do blind taste tests of coffee beans from around the world. Remember, the taste profile that I’m looking for is super smooth coffee, with prominent complex flavors of Chocolate and nut. Over the years, I’ve tried hundreds of different growers from nearly every coffee growing region of the world.
Yet, each year I end up picking Costa Rican Tarrazu beans. So, this year I didn’t even bother testing beans from anywhere other than the Tarrazu region of Costa Rica. Last year I picked Amapola beans. But this year I picked Don Roberto beans.
Gently Roasted Coffee
I detest burnt coffee beans. If the beans aren’t at least a little brown, then obviously the roaster is just following the Charbucks manifesto that American’s love burnt and bitter coffee.
At Lake City Coffee, we have only one bean (Costa Rican Tarrazu Don Roberto) and three roasts (White, Medium, and Barely Dark). OK, we also have perhaps the best Swiss Water Processed Decaf coffee that you’re likely to find anywhere.
Fresh Roasted Whole Bean Coffee
Since all coffee begins to go stale and thus bitter within 30 days and no amount of space age packaging technology can change that fact, we recommend that you serve coffee that was roasted less than 30 days ago.
That’s why we guarantee; “From our roaster to your table in 24-48 hours”, anywhere in the United States.
Grinding Your Coffee
Grind your beans right before brewing. Never ever pre-grind your beans. You can truly taste a big difference. As for grinders, you want a burr grinder. Go to my “Brewing Equipment” page, under the “Shop” page or (Click Here) to find out my recommendations on the equipment that you’ll want.
Storing Your Coffee Beans
Nothing! And I mean nothing will perfectly preserve your coffee beans. Period. End of story. But there are a few things that you can do to slow down the aging, and thus stale/bitter process. In the end, your coffee is going to be bitter within 30 days. The question is how bitter. I put mine in an air-tight dark container and replace the beans every 30 days.
Coffee Brewing Techniques
There are three categories of brewing techniques:
- Drip
- Pressure
- Steep (like tea)
I highly prefer the steeping method, which produces smoother and more tasteful coffee. Click Here for a thorough article on this subject.
Coffee With No Sugar No Cream
Here is the formula for How To Like Black Coffee and enjoy your Coffee With No Sugar No Cream. As a smooth coffee expert, all I can say is that you’ve never had a coffee experience like this in your life. One sip and you’ll be wondering, “Why would anyone add anything to this cup of heaven.” And here’s how to do it:
- Buy Costa Rican Tarrazu Don Roberto beans
- Have those beans roasted gently to a medium or dark brown
- Make sure the beans arrive within 48 hours of roasting. Freshness makes a huge difference.
- Brew your coffee via Cold Brew, AeroPress, or French Press (Click Here)
From Our Roaster To Your Table In 24-48 Hours
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