this post was submitted on 10 Aug 2023
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Coffee
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I've had some mango-infused beans that were quite interesting, from a small roaster in Hungary. I don't like acidity at all, so getting any fruity notes in a coffee that's not tainted by acid is a rare find for me, so I liked it quite a bit. On the other hand I don't really see the difference of adding (microdosing, really) flavorings to the coffee after brewing if I just want a hint of something else.
Been experimenting around a bit, and what really does it for me is to use a cinnamon stick to stir a freshly brewed espresso for a a few seconds. Can be reused for weeks. Adds a very subtle, mellow flavor that I quite enjoy.
Sounds interesting with the cinnamon stick for stirring.