• edric
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    26 months ago

    I get the condensed milk and honey, but haven’t heard of using lemon peel. Maybe I’ll try it if I happen to have some extra lemon around.

    • @[email protected]
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      106 months ago

      The lemon trick was a common thing in the 20th century to help mask the bitterness of improperly brewed or processed espresso, but it’s died out since production and brewing of coffee has been refined in the modern era. Still an ok, calorie-free way to liven up some shit coffee.

      Source: my history class textbook from like…10 years ago.

    • @thantik
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      6 months ago

      Very tiny amounts of salt will also make low quality bitter coffee a lot more palatable and help you use less sugar, so I assume the sourness of the lemon probably has a similar effect. And when I say low amounts I mean like maybe 50mg of it for a large cup.

      • Nougat
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        16 months ago

        Oh who did a video on that? I forget. Anyway, what the experimentation showed was that it was only really useful in cutting the bitterness in really bad coffee (as you described), and that the amount of salt to add to a single cup was something like three or four grains of table salt.

    • @[email protected]
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      46 months ago

      Lemon and coffee go surprisingly well together. There is a reason that espresso martinis are sometimes garnished with a lemon twist