This brilliant photo is titled “I Like To Have Coffee With My Breakfast” and is by Terry Border, the brilliant (and funny) artist behind Bent Objects. I couldn’t resist mentioning it since it definitely gave me a big laugh this morning. As much as I like to have coffee with my breakfast, I never really thought about my breakfast having coffee with me!
Low acid coffee is just what it sounds like: coffee that has a much lower acidity than regular coffee. This refers to the actual pH of the coffee – not just to a bright/acid flavor. But the acidity of coffee is one of the trademarks of the beans, so why would you want to opt for a low acid coffee? Low acid coffee exists because there are many coffee-lovers whose stomachs are irritated by coffee with even moderate acidity, irritated to the point that they just can’t tolerate it. Low acid coffee should have a smoother, less bright finish and can be a bit sweeter overall than regular coffee.
There are a couple of ways to reduce the acidity of the coffee in your cup. Some makers treat coffee beans with neutralizers that even out the pH of the coffee, though this can result in a loss of flavor to some palates. Another way is to aim for a very dark roast on your coffee beans, as roasting actually minimizes the acids in coffee. The downside to this is that the flavor can be too strong or bitter for some coffee drinkers. The final way is to start with a bean that is naturally lower in acid than others, which low-acid coffee makers tend to do (in addition to utilizing the two other techniques).
Maraschino cherries and coffee aren’t elements that are put together all that often, but make a surprisingly good combination when they do come together – especially when chocolate is involved. This Black Forest Coffee is inspired by black forest cake, a cake with dark chocolate layers, and loads of whipped cream and maraschino cherries. This is a little simpler and a little less rich, while still incorporating the same flavor elements.
The coffee is slightly sweet with a hint of cherry flavor. My recipe here doesn’t include milk, but you could certainly add some in to make the base more like a mocha latte than just chocolate+coffee. My favorite part is the whipped cream with the cherry on top. No harm in finishing that part off, adding another layer of whip and another cherry, and calling it dessert, right?
Colombia Nariño Supremo is one of the newest limited edition offerings from Starbucks. I’ve been impressed so far with the quality and flavor most of their seasonal beans (enough to wish that some, like the Aged Sumatra, were always available!) and this one didn’t disappoint me either. Colombia Nariño Supremo is a medium-roast coffee with a wonderfully nutty flavor. The bag says that it is reminiscent of walnuts, and while there is a tiny hint of bitterness that did remind me of those, I thought that the coffee tasted a lot more like macadamia nuts due to how buttery it was.
The coffee has a slight acidity to its finish, which serves to break up that buttery flavor of the nuts and leave your palate feeling clean. This is a coffee that would probably do very well with all kinds of foods. If you have it in a Starbucks store, ask to have it brewed in a french press, as that is where the rich, nutty flavors will really be enhanced (mostly due to the extra oil pressed from the beans in a french press).