Bitter coffee Journey

As an IT support professional, I frequently carry a laptop with me to provide on-the-spot assistance whenever required. However, I've noticed that the laptop's battery tends to deplete rather quickly. Consequently, I often find myself seeking out cafes with accessible AC outlets where I can both recharge my laptop and continue using it. I've also found libraries to be a suitable choice, provided there's an available space since they often tend to be quite occupied.

onsequently, I tend to quickly finish it within this time frame. This routine has persisted for quite some time. Additionally, there have been instances when the coffee shop staff inadvertently served me a milk-based coffee, resulting in discomfort due to my high lactose sensitivity. This often led to multiple trips to the restroom throughout the day. Interestingly, when faced with constipation, I intentionally opt for lattes as a means to alleviate it.

However, a significant change occurred when my boss announced their impending retirement in a few months. With a reduced workload and fewer clients to attend to, I found myself with more freedom to explore and locate comfortable seating. The need for constant air conditioning also diminished. With just one or two requests to handle in an entire day, I discovered the opportunity to branch out. One day, I ventured into a new coffee shop and tried their brew. To my delight, the coffee tasted wonderfully bitter, leaving me feeling satiated and warm in the stomach—quite the contrast from the sour coffee experiences I had grown accustomed to.

After indulging in a few rounds of the bitter coffee experience, my curiosity led me to a captivating discovery. While wandering around, I stumbled upon the enchanting Madagascar nuts. Intrigued by their potential to complement the newfound coffee flavor, I decided to bring some home and experiment with the pairing. I couldn't help but wonder if this combination would create an ideal blend of tastes that I'd thoroughly enjoy. Without any hesitation, during my next scheduled standby, I intentionally invested $10 in purchasing a generous portion of these magical Madagascar nuts. I then headed to the familiar standby spot and ordered the same bitter coffee that had become a favorite. The result was beyond satisfying; the harmonious combination of the bitter coffee and the sweet magic nuts was a true delight. The experience resonated with me so strongly that I took the initiative to document it, noting it as the ultimate location for productive work—complete with the exceptional duo of bitter coffee and delightful magic nuts. In a reminiscent moment, my mind harked back to an old win98 game where a phrase encapsulated this experience perfectly: "This coffee taste so bitter, this cake taste so sweet, thank you so much."

As the days steadily advanced, bringing me closer to the conclusion of my second dream job as an IT support specialist, the once-familiar coffee experience took an unexpected turn, returning to its sour state. Given the routine nature of my standby life, I found myself embracing the 15-minute limit once more, continuing on as before. However, a significant shift occurred in July 2023. With the termination of my boss's business, a newfound sense of liberation washed over me. This freedom allowed me the mental space to reflect on past events, leading to a revelation that unlocked a vivid memory: I could now recall my boss secretly adding oat milk to my coffee, resulting in the sour taste. Armed with this insight, I decided to explore the potential of oat milk further. With my income substantially reduced following the business closure, practicality became a priority. Despite my newfound appreciation for the exquisite taste of coffee with oat milk, the financial constraints made it impossible to indulge in this combination daily. It was evident that I needed to find an alternative solution. Driven by this necessity, I delved into my mother's kitchen in search of oat flakes. A simple idea took shape—why not pour hot water over the oat flakes and observe if this concoction could replicate the bitter coffee experience? This marked the inception of my journey into the realm of bitter coffee exploration, motivated not only by taste but also by the need to manage my reduced income. The adventure had begun.

I documented this journey in a short film and decided to upload it on YouTube, hoping to monetize it. To my astonishment, the video garnered over a thousand visitors—truly a remarkable feat that left me in awe. Encouraged by this initial success, I continued to expand my coffee exploration. I introduced the "Macadamia Magic," the delightful pairing that initially captured my attention. Despite the removal of oat milk from the equation, my viewership remained strong, accumulating another thousand views. Undeterred, I pressed forward, seeking out various coffee flavors to experiment with. In lieu of oat milk, I experimented with cereals to recreate the unique taste. However, this endeavor seemed to attract limited interest from the audience—my efforts went largely unnoticed. But I didn't let this discourage me. Undaunted, I persisted in my quest for diverse coffee experiences. I began incorporating cereals once more, this time also incorporating a dash of salt, a creative suggestion I acquired from a conversation with GPT. I even went to the lengths of pan-frying coffee beans, reminiscent of techniques seen in movies. An interesting revelation emerged for those who, like me, couldn't consume milk without experiencing frequent trips to the restroom. The combination of oats and cereals not only provided a substitute for milk but also imparted a smooth sensation, elevating the overall coffee experience. Through these trials and tribulations, I discovered that audience engagement wasn't solely determined by the uniqueness of the flavors I explored. However, I remained resolute, finding joy in the process of innovation and exploration.

As i always buy coffee bean and ask shop keeper to grind for me then i bring it home and keep it for months.Weekly i brew without knowing something went wrong. Only 2years ago then i realize and stop buying with grinding free options. It was one day i started to smell aluminium packing from the grinded coffee bean. As i was too busy i forgot to brew coffee and keep too long the grinded coffee bean started producing acid this acid react with the packing and giving a strong aluminium smell . That is also make me buy a non electric grinder as the electric version is expensive and hard to clean.

As i alwasy pay for a cup of coffee made by high tech machine. I am curious what is the difference. As i recycle items i managed to make a similar coffee machine. Now the test show that it really need to stir and pressed down. The liquid is darker. But still missing compressed hot water to press down. Those machine has these feature.

Adding Milk to coffee make it taste great but if you have Lactose intolerance, gas will produce and toilet will be soon. But one day my tooth broke due to no calcium so i went back to Milk Coffee and only buy milk once a month instead of every coffee once a while. Secondly one of the illness came be too constipation i stood toilet for 1 hour and can't do it. Then my mind came to ideal milk gas is the answer. So in order to balance it i still drink Milk coffee. Every time making frother is troublesome. No big coffee machine thousand of dollar so can only make cheap version.

Have you ever tried stove milk cooking and frother it while it is hot and boiling.
I find that it make coffee taste the correct same as outside coffee cafe. Its like woow , you really neeed that high end machine to make milk.
And while heated milk is same as that heated hot steam stick milk frother.The steam gas is just replace with my spinning stick.
Just unbelieveable when i first taste the stove gas milk frother.
There i finally found the same taste at home as outside cafe.