No.10465
So I just found out I can't have wheat, and possibly several other gluten-containing grains. And it turns out that most artificial coffee creamers are soy-based or at least contain it for emulsification purposes, and soy can set off gluten intolerances. This is very unfortunate, because my living situation makes cream hard to store, and besides that I'm lactose intolerant.
What the fuck do I put in my coffee?
Coffee General, I guess.
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No.10468
If you can't drink it black, you're using the wrong beans.
But to answer your question, grass-fed butter is decent.
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No.10481
How does somebody "just find out" that they're gluten intolerant?
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No.10503
>>10468
I've read up on proper coffee preparation recently, actually. Starting to realize living on Folger's is probably plebian as fuck, and I enjoy new things. But I'm not in control of what's in the coffee maker at work, so I've gotta work with what I have on that front.
Thanks for the suggestion. I'll see if I can find any around here.
>>10481
Multiple overlapping chronic health conditions that I was basically told to ignore as a kid and just kind of resigned to living in permanent agony. I'm only now pulling them apart.
I stayed over at a friend's house for a week, whom is much more gluten-reactive than I am (like hallucinations). After eating what he ate, I spontaneously recovered from what had just been facts of life for me for some 20 years.
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No.10504
>>10503
Where anon?
What iz best coffee?
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No.10509
>>10504
From what I hear, the "best" basic homemade coffee is made by bringing water JUST below boil, then adding the ground beans, then letting it sit for a while (only you'll know when it's ready for your tastes) then straining it into a cup.
Never tried it myself though.
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No.10510
Can't help you with the foam, sorry.
-Store coffee in a tight container, in the refrigerator.
-Use mineral water
-Make the coffee on slow heat, when coffee starts pouring out, reduce heat to minimum (only applies to espresso)
-When it's done, give it a stir
For more concentrated (espresso, ristretto, macchiato) coffee African/Arabica beans are best. Best made with Pavoni or Elektra, those are quite pricey though. A simple Bialetti can will do - the ones made for induction stoves are of far better quality but difficult to find. Choose the smallest possible can for your situation, it does affect the taste.
For French coffee a French press will do. Best with coffee beans from the Americas.
Good coffee brands:
-Find a coffee roaster near you. Freshly roasted is always a plus.
-For Italian style coffee: Hausbrandt or Illy.
-Hausbrandt has another brand, called Antica Tostatura Triestina, which is more exclusive, but certainly not appreciated by everyone.
-Tim Wendelboe
-Harenna coffee is coffee from wild beans (Ethiopia).
Turkish coffee: http://www.turkishcoffeeworld.com/How-to-make-Turkish-Coffee-s/54.htm
Arabic: http://www.grouprecipes.com/43069/qahwa-arabiya.html
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No.10513
>>10504
The biggest difference between commonly purchased coffee and "good" coffee is when it was ground. Once you fire-roast your beans, the oils inside need about 6 days to reach the point where they are at their tastiest. That's the start of your flavor window. Once that period begins, you have about 6 months, IIRC to use them, before they start to degrade.
But once you grind them, that window shortens to 12 hours. No matter if they're vacuum sealed or frozen or whatever. When you grind the beans, the clock starts. So buy unground beans and grind them yourself just before using them.
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No.10514
>>10513
Coffee freshness is in 15's:
15 months after harvest & processing
15 days after roasting*
15 minutes after grinding**
*Of course there are exceptions. Robusta needs about 6 months after roasting to mellow out that burnt rubber taste, but from there is pretty stable for another 6 months. Some people freeze the roasted beans under pressure at the 5-7 day mark, which delays the outgassing and further flavor degradation… you can lengthen the window pretty easily to around 6 months by doing this, but it's annoying and a lot of work.
**Minutes for espresso; might be able to go 15 hours for drip preparations with acceptable flavors.
The BIG point is that once the coffee is stale, it's not going to suddenly turn fresh again, and each step starts the next phase of the expiration clock.
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No.13110
>>10468
>This
Coffee is supposed to taste fine on it's own, no sugar or sweetener needed. Make sure the beans are fresh, use them as soon as they are grounded.
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No.13117
lactose free milk exists
i add a bit to my coffee to cool it down and soften it a bit.
if you're going to take the lactose free route then i recomend using the UHT varieties because the extra sugar in it can cause it to spoil faster than regular milk. but by all means try the refridgerated stuff first. Just know that a UHT version exists, and you'll likely find more brands and option in the UHT aisle compared to aht's in the fridge.
plus buying milk in bulk is handy.
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No.13133
>>13117
UHT milk tastes like scorched ass, lactose free or otherwise. It's becoming more common here in the US. You've got to watch out, because they still refrigerate it as Americans are rightfully skeptical of ass flavored shelf stable milk.
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No.13161
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No.14933
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No.15591
>>10465
Drink it black or don't drink it at all, you whiny nigger.
>>14933
The alkaline/acidity thing is pseudo science. The body heavily regulates the PH of materials entering the digestive tract; Once it gets to the blood stream, it's already been regulated to ineffective levels. It's pretty fucking obvious that it does it, too, otherwise your gut would just fucking digest itself nonstop and you'd die before you even got to the fucking coffee. At WORST you end up with heartburn and maybe a little diarrhea.
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No.15593
I've been melting a spoonful of coconut oil in my coffee lately, partly for the good fats and also it just tastes good. I'd reccomend it to anyone, even just to try something new.
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No.15595
>>10465
Drink it black or it's trash.
If it's trash, then don't be drinking it.
>>10468
>butter
Jesus Christ you make me sick.
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No.15596
>>15595
Naturally occurring butter eyes from dunking your fresh, warm tartine into your coffee are pretty good.
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