These days I'm all in on de-caf coffee from a Mr Coffee, which is not caffiene free, just has a lot less. A pinch of stevia calms the bitter when the grounds are a few days old.
Stevia "extract" has various purities. As in sometimes it's mixed with corn starch. The stevia sinks, the corn starch almost floats so what you see hanging out at the top is the corn starch additive.Is all Stevia the same? I've tried it in a couple of different places and in one case it tasted good but the other left a metallic aftertaste in my mouth.
As long as you don't try it in a cafe in Albuquerque NM...with chamomile tea and soy milk...Is all Stevia the same? I've tried it in a couple of different places and in one case it tasted good but the other left a metallic aftertaste in my mouth.
From personal experience, I'd say "No."Are there any dark roasts that aren't burnt and don't taste like charcoal?
Dang. OK thanks Monocrom.From personal experience, I'd say "No."