I’m interested in knowing how many of you take your espresso black, and how many doctor it up somehow.

If you don’t sweeten, why not?

If you do sweeten, why?

  • 0xtero@kbin.social
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    1 year ago

    I do enjoy a milk brew in the morning with by breakfast (typically a flat white, sometimes cappuccino), despite or maybe because of my age, I don’t want to be jolted awake quite like that, in the mornings lol
    .
    After lunch though - it’s just coffee.

  • czech@no.faux.moe
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    1 year ago

    I dilute with a bit of water. My espresso comes out delicious but concentrated so I add a splash from my glass. Opens it up and brings the temp down to where I can immediately begin drinking.

      • Getting6409@lemm.ee
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        1 year ago

        Not a direct answer, but a long black is typically less water than an Americano. It’s usually a bit more than a splash of water, though. I enjoy them for all the same reasons–good temperature right from the start and more to drink for a longer coffee break.

  • Somewhiteguy@infosec.pub
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    1 year ago

    Depends on what the coffee is. My own is normally dialed in enough so I can drink it atraight. My family likes dark roast and very bitter, so I’ll sweeten that to actually make it tolerable.

  • priapus
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    1 year ago

    If I have time to relax I make a milk drink. If I don’t, I drink a straight espresso. If I want something to sip on while I work I make an americano or filter.

  • kukkurovaca@lemmy.blahaj.zone
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    1 year ago

    I don’t add sweetener directly to my coffee, but for espresso, I will often make a small milk drink (usually with oat milk) and there is some sugar in that.

  • RustedSwitch@lemmy.worldOP
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    1 year ago

    I sweeten most of the time. Usually with a brown sugar cube, unless I’m out, and then usually Demerara sugar. Small amount, like half a teaspoon. Sometimes I do a drizzle of maple syrup, and holy hell is that yummy.

      • RustedSwitch@lemmy.worldOP
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        1 year ago

        Re: 🍋

        When do you choose to do this? Like, when you already have a lemon on hand to juice for a recipe, and you reserve the rind?

        • Hopalong@lemmy.fmhy.ml
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          1 year ago

          To be fair I did this mostly when I was bartending and had lemons for garnishes in spades. But you can do it at home as well. Just use a carrot or potato peeler, take your lemon and peel off a slice and twist the lemon peel over the espresso. You will see all of the oils in the rind spray into the liquid. Then rub the rind over the rim of your cup. As for the lemon, it’s still good. If you keep it in the refrigerator it will be good for days. Keep using the rind for your drinks, and then cut it up and use the lemon for lemon water, or cleaning your microwave, or tea, or whatever. Lemons are cheap and versatile.

  • 𝕸𝖔𝖘𝖘@infosec.pubM
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    1 year ago

    At home, I usually do black or straight espresso. When I go out, I generally do espresso macchiato. However, I never add sugar to my coffees, because it alters the flavor profile and I don’t like that.