Coffee & Health
Things people add
People stir all kinds of things into coffee, and each one changes the cup in its own way. These guides cover milk alternatives, chicory, flaxseed and turmeric: what each one does to the taste and texture, and how to use it.
Milk Alternatives in Coffee: What Each One DoesOat, almond, soy and the rest behave differently in a hot cup, and the barista versions exist for a reason that has nothing to do with taste.
Chicory Coffee: What It Is and Why It StayedA roasted root that was a wartime substitute and became a preference. No caffeine, and a flavour that is genuinely its own rather than an imitation.
Flaxseed in Coffee: What It Does and Does Not DoIt will not dissolve, and that is the first thing to know. What the seed actually contains, and what happens when you put it in a hot cup.
Turmeric Coffee: How It Is Made and Why It Turns BitterEspresso poured into spiced turmeric milk, the drink cafes call a dirty golden latte. The proportions, and the two mistakes that ruin it.