When I visited New Orleans years ago, I really wanted to drink a cafe au lait at Cafe Du Monde -- just to say I had. Little did I know folks in New Orleans add chicory to their coffee to make it really strong tasting. I couldn't finish the coffee and had to have hot cocoa with my beignets. It wasn't quite the experience I was going for.
I tried flavors and cappuccinos and finally gave up, deciding I just don't like coffee. No big loss. Except that coffee drinkers seem to enjoy it so much, there must be something to it.
One day, while sipping my chai with the S.O. at Starbucks, he suggested trying an Americano. I did, with a little milk and sugar. And I liked it. Next time, I ordered a latte and -- you guessed it -- I liked it. Now I find that I actually like the bolder coffees better than the mild ones. I don't even need as much milk and sugar in my coffee as I did when I first started drinking coffee. Does this mean my palate is becoming more sophisticated with age or just that I'm killing off my taste buds and can only taste strong, bold flavors? (I've also developed a taste for red wine, dark beer and black olives.)
The good news is coffee can be a significant source of antioxidants:
In fact, it is the top dietary source of antioxidants in many populations, including in the United States. Moreover, roasted coffee residues retain their antioxidant ability; it isn't lost in processing.The downside is now we have to buy a bigger coffee pot.