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Originally Posted by EldrickOnIce
I think doublef is on the right track with trying different blends. Myself, personally, I find straight up Costco Columbian medium roast delicious as is, and I am a previous heavy cream and sugar with coffee drinker. But obviously will be each to their own
For size
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I'll admit that the Vietnamese coffee imparting a nutty flavor was pure dumb luck. I had just topped up a hot coffee batch with it (running out of the other grind) and it turned out pretty good so I did the same mix but cold brew. Flavors hot brew vs cold brew were totally different.
In the past, I'd try and identify the flavors and blend similar flavors, but now I'm not sure if that's accurate. I assumed that a coffee that's heavy toffee, vanilla, spice, earthy etc. might not blend well with one that is more sour, fresh fruit, floral etc. type of flavors. But, I might need to look up how whiskeys are blended when I have time to see the philosophy on how flavor blending works. It might give me insight into adding tea or other things into cold brew as an infusion vs blindly shooting in the dark and hoping it works out.
Quote:
Originally Posted by D as in David
I think the same goes for monk fruit/erythritol or any sugar substitute. Avoiding triggering (any) insulin is one of the primary reasons for fasting.
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I don't know about erythritol or others like Stevia, but monk fruit isn't supposed to trigger insulin and is often used by diabetics. That being said, sometimes you have to test it yourself to ensure this is true (for diabetics).
However, it's not to say these sweeteners will not mess up a fast. I'm just saying that the method it messes up the fast may not be insulin. It doesn't really affect me, so I probably won't try too hard on figuring out an answer for this. I'd be focused on other stuff instead (ie: blending flavors or infusion).