Coffee Drinks
Flavours and add-ins
What goes into the cup besides coffee changes more than the taste. These guides look at butter and MCT oil in bulletproof coffee, what is really in Super Coffee, why oat milk curdles and how to stop it, and the seasonal drinks worth making at home.
How to Make Bulletproof Coffee, and What It Actually DoesCoffee, butter and MCT oil, blended. Simple to make, heavily marketed, and worth understanding before you replace breakfast with it.
Super Coffee: What Is Actually in ItCoffee with protein and MCT oil added and the sugar taken out. A real product category with a specific use, oversold as an upgrade to coffee.
Why Oat Milk Curdles in Coffee, and How to Stop ItIt is not spoilage. Two things make oat milk split in a hot cup, and both of them are under your control.
Christmas Coffee Drinks Worth MakingSix that work at home, without a syrup pump or a cafe's equipment, and the two that are better in theory than in a cup.
Can You Drink Coffee Creamer by Itself?You can, and nothing bad happens from a sip. But most creamers are built to be a spoonful in a cup, and drunk on their own they are mostly sugar, oil and flavouring.
Brown Sugar in Coffee, and the Shaken Espresso It BecameWhat brown sugar actually is, what it does in a cup, and what is in the shaken espresso that made it a menu item.
French Vanilla Coffee: What the Name Actually MeansIt is not a bean, a region or a legal category. It is a flavour borrowed from a style of ice cream, and the label rules tell you the rest.
Vanilla Extract in Coffee: How Much, and When to Add ItA cheaper and more controllable way to get vanilla into a cup than buying it flavoured. What extract legally is, and how much a cup takes.
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.