Coffee by Joy Sypher
I learned to drink my coffee black in 3 easy steps and you can too.
I've never liked my coffee black. I started drinking coffee at my first real adult job and hated it if I didn't add a ton of powdered creamer and even more sugar. I made a strong cup of coffee. It had to be strong. By the time you added in that much powdered creamer and sugar if it wasn't strong enough to stand a spoon up in, you couldn't taste the coffee.
For 35 years I resisted drinking black coffee. I would do without instead of drinking such a bitter brew. My family are all black coffee drinkers and relentlessly tried to get me to switch.
Even a diagnosis of type 2 diabetes didn't change how I made that first cup of coffee in the morning.
A health scare in 2017 was the catalyst I needed to change my diet and change how I felt about food, including my beloved coffee. That year my only accomplishment was to stop using powdered creamer and start using heavy cream. It took another 5 years to fully make the switch to black, but I did it. And if I did it, you can too!
We enjoy the taste. It's fascinating how our eating habits evolve, and how spices and trade goods traveled across the globe, and 500 years later allowing me to drive through a fast-food restaurant and get my favorite beverage. But in the end, it's simply because we enjoy the taste.
Black coffee can extend fasting. Black coffee is a great option for those doing intermittent fasting since it has no calories and won't break your fast. Caffeine boosts your metabolism, gives you more energy, and helps suppress your appetite, making it easier to stick to fasting. Plus, the antioxidants like chlorogenic acid in black coffee support your metabolic health and enhance fat burning. Drinking black coffee during your fasting window keeps you energized and focused, helping you get the most out of your fast.
It doesn't have to be. The bitterness in black coffee is from the acids.
- Step 1. Use low-acid coffee.
- Step 2. Brew your coffee slightly weaker.
- Step 3. Add crushed eggshells or a pinch of salt.
Use low-acid coffee. Whether you grind your own beans or use individual pods, look for a roast that states low acid in the description.
Use dark roasts. Surprisingly the darker roasts are lower in acid. With a darker roast you can brew your cup a little weaker and get the full flavor without the bitterness.
I used the bold setting for an 8-ounce cup and switched to the regular setting for a 10-ounce cup when drinking black.
Add crushed, dried eggshells to your coffee grounds. Eggshells are alkaline and help balance out the acidity in your brew, making your morning coffee smoother. They'll settle to the bottom and can be easily avoided. However, eggshells have many health benefits. Click here.
I still have at least one cup a day with cream and some sweetener. I'm currently experimenting with allulose. I drink black decaf coffee in the evenings. Look for a Swiss water processed decaf.
I also enjoy a spoonful of butter or squirt of MCT oil on days that I'm not fasting. Bullet- proof coffee with coconut oil has a satisfying creaminess for those days I want a decadent beverage.
Speaking of creaminess, adding a raw egg is my preferred method to up my protein. It's rich and creamy and is a great boost of nutrients.
Enjoy that next cup, however you drink your coffee.
Written by Joy Sypher
Published May 18th, 2024
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