Funny, that I should write this post, since for a really long time I wasn't a fan at all of straight, black coffee. Always thought it was too bitter, too acidic and much preferred smoothing out my coffee with a little cream, half and half or with some frothed milk.
Well, something happened in the last few months, and I must give credit where it's due, which would be the old French Press coffeepot that Michael Ashby turned me on to a while back. Since making coffee in the French Press, I've actually started to grow fond of drinking it black. Initially, I did it to taste the coffee and see how it compared to drip, but as I did this and tasted the rich flavors of the coffee oils, I grew attached to that flavor. Now I really love the taste of freshly ground black coffee.
Of course, I still love a frothy cappuccino, a smooth, milky latté or some good quality half and half in a rich cuppa coffee. But now, I'll bypass the creamer section at the local coffee shop and drink it black 90% of the time. Maybe for those of you who love a cup of black joe, that's normal, but for me, it's quite a change... and it's a good change too.