It depends on the beans themselves. And how you define them. In Scandinavia a light roast is very very light compared to a light roast in America. But light roast just cool for Ethiopian heirloom beans. For a light to medium for something nice from Panama or Guatemala.
I’m with the “none at all” side, even the smell of coffee is unpleasant. I’m extremely reticent about trying a brownie made by somebody that I can’t question about its contents because of the number of people who put coffee in some form into them.
@werehatrack people say “just try it — you can’t even taste it”.
Reaction one: yes I can
Reaction two: if you can’t taste it, what’s the point? It doesn’t improve the taste for you, and it ruins it for me. Who benefits?
@katbyter@werehatrack I love a good cup of dark roast,and a gooey fudge brownie…both made at home,and not together as ice cold milk is my choice for the brownie.I’ve actually never heard of coffe in brownies (we used other additives),and who were the demented braintrust behind this revelation…fired barristas from Starbunks or Costa2much ?
@detailer@katbyter The curse of coffee pollution of what would have been pristine brownies dates back at least to the '50s; my mother was aware of it when I was in school, but did not engage in the practice. I suspect it was the result of a marketing campaign by the earliest makers of modern instant coffee (Nestle, most likely, in the 1930s), but I have no evidence to support this.
@werehatrack I hope you are not burdening your brownie benefactor with personal palate problems.
A master chef may choose to add wine to a sauce, even knowing that 1 in 1000 guests will complain that the food “tastes like wine”… does it really?
Some sophisticated and cool people like to pair sweet flavors with other flavors… carefully adding a bitter or salty note to something sweet can add complexity and balance, for something that’s really tasty and not just a sugar bomb.
When 11 other people around you go “Yay, brownies, chomp, yum”, and you don’t… you may have lost that round.
@806D2701 Then I have consistently won, because my experience has been that most of those attending our Chocolate Decadence parties over the years have expressed a strong preference against inclusion of coffee in brownies, and have routinely detected and disdained it.
No coffee beans, absolutely none.
Pot roast?
Tea
It depends on the beans themselves. And how you define them. In Scandinavia a light roast is very very light compared to a light roast in America. But light roast just cool for Ethiopian heirloom beans. For a light to medium for something nice from Panama or Guatemala.
Signed,
the coffee snob
Good ones.
Chocolate Milk with Ice
Light roast = more caffeinating
@dude I had always heard that caffeine was related to the quality of the beans. Lower quality beans tend to have higher caffeine amounts.
A roast appropriate for the beans to bring out the best flavor. Roasted beans should not be oily.
Unlike Charbucks.
Any roasted bean covered in chocolate
I’m with the “none at all” side, even the smell of coffee is unpleasant. I’m extremely reticent about trying a brownie made by somebody that I can’t question about its contents because of the number of people who put coffee in some form into them.
@werehatrack people say “just try it — you can’t even taste it”.
Reaction one: yes I can
Reaction two: if you can’t taste it, what’s the point? It doesn’t improve the taste for you, and it ruins it for me. Who benefits?
/giphy no coffee
@katbyter @werehatrack I love a good cup of dark roast,and a gooey fudge brownie…both made at home,and not together as ice cold milk is my choice for the brownie.I’ve actually never heard of coffe in brownies (we used other additives),and who were the demented braintrust behind this revelation…fired barristas from Starbunks or Costa2much ?
@detailer @katbyter The curse of coffee pollution of what would have been pristine brownies dates back at least to the '50s; my mother was aware of it when I was in school, but did not engage in the practice. I suspect it was the result of a marketing campaign by the earliest makers of modern instant coffee (Nestle, most likely, in the 1930s), but I have no evidence to support this.
@werehatrack coffee pollution! Perfect! You’re probably right it was likely Folgers. Ugh.
/giphy coffee pollution
@werehatrack I hope you are not burdening your brownie benefactor with personal palate problems.
A master chef may choose to add wine to a sauce, even knowing that 1 in 1000 guests will complain that the food “tastes like wine”… does it really?
Some sophisticated and cool people like to pair sweet flavors with other flavors… carefully adding a bitter or salty note to something sweet can add complexity and balance, for something that’s really tasty and not just a sugar bomb.
When 11 other people around you go “Yay, brownies, chomp, yum”, and you don’t… you may have lost that round.
@806D2701 Then I have consistently won, because my experience has been that most of those attending our Chocolate Decadence parties over the years have expressed a strong preference against inclusion of coffee in brownies, and have routinely detected and disdained it.
Home roast!
coffee is gross
Roast beef, 100%
Tea actually!
Makes me have the runs, so none for me.
Pre-ground ones flavored with pumpkin spice in a nice little k-cup.
Chocolate-covered, any roast.
Robin Williams roast