On the edge of the coffee

First phrase I need to learn in any new language - Καφέ χωρίς γάλα, café noir, Kaffee mit ohne milch, Café sin lado... Black Coffee!

I do not like cream in coffee, preferring 'Café Cortado' i.e. with just a dash of milk. When cream is added to hot coffee it curdles a little giving the slightly sour taste that Bags describes. I do not like sour - perhaps a warning reaction because of my cheese/yoghurt/crème fraiche etc. intolerance.

Shakes head in despair......how does she get away with it? A tub of cream equals an inch on my backside!

Still.....in the interests of research!

I will now need to test whether there is the same edge of the cream taste with supermarket cream. What fun!

BTW, galen, I make my coffee in a jug with lid (aka old fashioned coffee pot) and pour it through a tea strainer – i.e. the same way as I make loose leaf tea. It works fine. So no excuses, ma'am!

It's not the coffee, I've decided this morning, it's the cream. The taste I'm detecting is on the edge of the cream. I know this because my first mug of coffee this morning was with whole milk, as usual, but now I'm trying the cream experiment again.

So the thread title should be On the Edge of the Cream.

I hope to hear of other successful experiments later today

Would love that after arrows tomorrow, but coffee maker is still I know not where until replaced in kitchen! Have to have instant instead!

Yes, definitely

Does that count as being on the edge of the coffee?

I've just eaten home made meringues with whipped double cream, all drizzled with chocolate sauce. Oh and a cup of strong coffee on the side. Delicious, it was.

I expect so, absent. I don't think I noticed it when we had the cream, whipped, with a blueberry (no added sugar) souffle. That suggests the edge I'm searching for is a coffee edge.

More experimentation is clearly required though.

I like finding excuses reasons to eat cream.

that was to tatbahgs btw

Oh well then!

Maybe contrasting textures have something to do with the effect?

PS absent, I'm not sure it would work with any old cream. This was pasteurised cream from a local farm which doesn't look at all like the mass produced stuff you get in supermarkets.

when

I can try, absent. There was an after-taste I couldn't quite define. It had a sharpness, a tang, which could have been from the bitterness inherent in coffee (though we go for a relatively mild no.3 Colombian or Ethiopean) or could have been something the coffee 'did to' the cream giving it just a hint of what you taste in sour cream. It was no more than a hint though.

I think I get you, bags. Freshly percolated coffee that has a zing to it, and cream that is better for being there on the coffee. Luxury. For me it has to have a spoonful of demerara sugar, too. I nearly didn't have that coffee with condensed milk after my first Thai meal, but was so glad I did. Gorgeous!

No, in answer to your initial question bags, I don't understand what you mean. Can you explain in some other way?

Thank you, jnisg

I haven't got any whiskey. Or whisky.

I will make a cup tomorrow, add some of the Sunday Lunch pud cream, and try very hard to notice edges.

#research

I can't remember. I think so. It wasn't floaty cream. It only floats if I whip it first cos I can't be bothered with that back of the teaspoon malarky.

that was a question for tatbaghs.

Do you stir the cream in?