but I avoid them. I don't know if they add something or if it is the beans.

And as a chocolate fan - it's quite fine by me! 🙂👍

I add a tiny pinch of Ovaltine to a pot of coffee.

But found Jose's Mayan Blend. OK, game changer! Chocolaty notes make it work for me.

I'm 72.
At around 16 yrs old I had a verty weird eye exam (vs my typical ones) from a doctor my dad drove us to.

Anyway by the time I got home - I had the light sensitivity, the nausea, pain, and the auras. Laid down in a darken room.
Major ick as you, unfortunately, know.

So glad you've gotten relief!

... it can taste a bit like Irish Whiskey.

Unless, of course, you're buying that Irish whiskey by the barrel.

Look for single origin pour-overs when you're in a fancy area to get an idea of how many notes a nicer variety can have.

Some have a hint of chocolate I sometimes make really strong coffee to use in my fudgesicles they are so good.

Differ by a single chemical group. It is not at all surprising.

So I went read about (from chocovivo.com) [and glad I have enough kind of brain power to get it] -
the methylxanthine chemical family; binding to the brain’s adenosine receptors.

"We have all been told tales of the mighty importance of Chocolate in the Mayan and Aztec cultures. The usage of Chocolate in religious ceremonies and its presence in religious texts as a true gift from the Gods, placed Chocolate at the center of these societies. After hypothesizing that Chocolate contained a chemical akin to that of marijuana’s THC, Daniele Piomelli - who was researching at the Neurosciences Institute- found traces of anandamides in modern Chocolate.

These anandamides connect to the same endocannabinoid receptors that THC does, and it is this exact neurotransmitter connection between THC and the endocannabinoid receptors that produces the euphoric and calming effects associated with marijuana (4).

Since higher amounts of anandamides would result in heightened feelings of euphoria and other possible effects, this would explain the extreme amount of importance placed upon chocolate and chocolate consumption in weddings and ritual ceremonies in Aztec and Mayan culture (5).".

a vintage perc 1st. i have a bitter issue so i had to dr coffee. i got pickier + pickier. then i used up some to hard to eat toffee in my coffee.....+ butter, but too damn hot. salt + hazelnut for iced coffee. almond was good too.
now i have my vintage drip-o lator. no tech at all.

Are you more sensitive to bitterness than average?

I'd say I'm not a big fan, but maaaybe a little in conjunction with stronger flavors within a particular food like citrus, tangy "green", umami, some sweetness, a bit of salt - works for me.

starbucks awful. seattle shit. PBS had a tast doc. salt cuts bitter.
then valetine coffee roasters was born. i liked 8' o clock columbian, but valentine's costa rica is the best.

i am a picky girl. no eggs, no cheese, no beer. i prefer iceburg. hmm. BLTs soon. super taster. can't do extra spicy hot. but i want flavor.

oh. torke coffee is great too. a former fon du lac place you got free coffee w/ a meal + too strong til i added enough cream(too many little creamer- here's a carton).

OH! i tried a victorian coffee grinder i had from an estate sale. turned my 8:00 into valentines.

my cousin thought miami's cafe de leche so good. ha! i make it all the time.