So we all know the restaurant "tricks" that make food
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So we all know the restaurant "tricks" that make food taste amazing. Lots of fat, lots more butter than we would use at home, probably more salt too, proper seasoning etc.
What's the coffee equivalent? I ground my own and it's delicious and nuanced, but sometimes there's still something lacking. Do they slip some sugar in? Is it all about the steamed milk?
add some cayenne, no more than 1/4 tsp per cup.
Everywhere I worked had meh coffee. Its all in how its brewed IMHO though. I can't drink drip black, but the percolator coffee I can. The right temperature is important, like with tea you don't wanna overheat the water or you get a cloudy mess of dry flavor
OP try doing your own cold brew. It takes a little planning but the final product is great
>>7324746
I'd like to know how Starbucks does theirs. I remember it being really good. Maybe it's just really fresh, I dunnno.
Probably psychological. Food someone else makes is always better, all else being equal.
>>7324851
That's funny, I always found that food I made myself tasted better just because I made it. Even when I was 12 and made my own sandwich or something.
Except coffee.