The article discusses how certain additives can ruin coffee's natural flavor. It critiques the introduction of olive oil in coffee, particularly Starbucks' Oleato line, which was quickly discontinued. The author emphasizes that while some ingredients enhance coffee, many can detract from its taste, and that experimenting with flavors often leads to disappointing results. With personal anecdotes of failed coffee experiments, the article suggests caution in choosing additives to ensure that the morning coffee experience remains enjoyable.
Starbucks introduced olive oil in coffee with its Oleato line, which was discontinued due to the oil's savory notes overpowering coffee's natural sweetness and flavor.
Certain ingredients can mask the naturally sweet, smoky, and flavorful notes in coffee, leading to unfulfilling morning brews that miss the mark.
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