Knives and Coffee

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Sonnydaze said:
The thing I noticed the most was not the knives, but the amt of cream you folks use.
Somehow, I flunked this course.
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Whether French Press or instant, I tend to brew strong. The cream offsets the strength and adds to the texture. This is especially good with French Press from an oily bean like Major Dickason's from Peets.

I occasionally do butter coffee in the winter, which totally alleviates the need for cream. For that, I add 12-16 ounces of strong coffee and a tbsp each of coconut oil and butter (preferably from grass fed cows) to the blender and emulsify it. The resulting beverage has a delightful texture. It coats the mouth and warms the stomach. It also seems to smooth out the absorption curve for the caffeine if taken on an empty stomach.
 
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