Today, for the first time ever, I drank a black coffee. That is, a long black, which is in turn, a cup of hot water, with an espresso shot poured over it.
Interestingly, it kinda smells like tobacco ... It's more of the smell of a fresh cigarette just out of the box, so opposed to one that is already on fire. Hence, it also doesn't taste like cigarettes, unless you somehow consume your cigarettes without the fire.
I have previously heard that black coffee is superior to milkified coffee, because milk interferes with the antioxidant capabilities or something. But a quick google with non-EBM skills revealed that there is probably no such association.
With or without the supposed benefits over milkified coffee, at least I save like 70c per cup of coffee :P
I don't know if any budding baristas would like to confirm or refute this following point, but: the top of my coffee is significantly more coffee-like than the bottom, which was diluted like homeopathy. Is it some sort of faux pas to stir the coffee? Is there any significant layering or structures going on that would be destroyed by stirring? Cos it sucks when I see someone stir their grenadine into the orange juice in a tequila sunrise :(
By the way, for the med kids, I swear we were taught that alcohol and caffeine are competitive ligands for the same receptors, but we were lied to!! Turns out (ty Dr Wiki, MD) that caffeine acts on adenosine receptors (a GCPR), whereas alcohol acts on GABA, a ligand gated in channel :O scandalous. Physiological competition at best. In other news I need something better to do.
1 comments:
not 100% sure but i think a long black is made with hot water poured in the cup first and then the espresso on top so you don't mess up the creamy stuff on top you get when you pour the coffee. so unless youre stirring like a madman and messing that cream up i don't think it matters.
though i don't think it's that big of a deal anyway and you can probably do whatever the hell you want :L
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