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Update on my post about replacing milk (lemmy.blahaj.zone)

submitted 6 months ago* (last edited 6 months ago) by [email protected] to c/[email protected]

13 comments fedilink hide all child comments

The additive haters won me over. I tried a long black today, and I'll give it another week or so and see how I go!

The taste is good, but it lacks the body/mouthfeel that I'm used to, which I think is what I most struggle with, but I'm hoping that will change as I get used to it!

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[–] [email protected] 6 points 6 months ago (1 children)

I recently started doing something similar with my cold brew. I found that I actually prefer either a lot of creamer or no creamer. The middle ground of some or a little creamer just doesn't taste right to me. One unexpected benefit is that omitting creamer has made rinsing/washing my cup much easier.

[–] [email protected] 2 points 6 months ago (1 children)

Creamer isn't a thing in Australia, so I'm entirely unfamiliar with it.

That being said, it's the cafe coffees I've been trying to change, and there I normally have flat whites or lattes, which are a lot of milk!

[–] bluetardis 1 points 6 months ago (1 children)

Milk adds a fair bit of sweetness and hides a lot of sins in the coffee process.

If it’s been slightly burned or the machine/grinder aren’t really clean then milk will cover that. Black…it’s all out there.

If you can ask them for 3 or 4 seconds of hot water from the group and then float the espresso shot on top and stir. Makes for a great cafe option.

You don’t want water from the steam wand/hot water spout as it’s from a different boiler and will be much hotter. Normally around 130degress celcius vs around 90 for the espresso.

[–] [email protected] 1 points 6 months ago (1 children)

That's an Australian style long black, which is how I had it today.

What I'm struggling with though, is that it feels too "thin". It's lacking the body that I'm used to.

[–] [email protected] 1 points 6 months ago

Fellow Aussie here. Not sure where you are, but here in Melbourne I've found a few specialty cafes that serve a deconstructed long black... basically an espresso with a small cup of hot water on the side, so you can experiment with how much you want to dilute it.