Coffee is a popular beverage, yet it clashes with fermented foods like kimchi and sauerkraut. This pairing amplifies coffee's bitter and acidic qualities, making tastes unpleasant. Coffee expert Eric Gantz explains that the acids and glutamates in fermented foods disrupt coffee’s delicate flavors, leaving a salty or tangy taste. The complexity of coffee is compromised when faced with the intense flavors of fermented foods, which do not complement but rather compete with its inherent qualities.
Coffee and fermented foods clash unpleasantly due to coffee's acidity and bitterness, which amplify the sour notes of fermented foods like kimchi and miso.
The bitterness in coffee becomes more aggressive when paired with sour fermented flavors, disrupting coffee's natural complexity and leading to a harsh taste.
Coffee expert Eric Gantz warns that glutamates and acids in fermented foods can flatten the flavor of coffee, resulting in an odd salty or tangy experience.
Fermented foods are rich in acids and umami, which compete with coffee's flavors, making the pairing unbalanced and negatively impacting the coffee's typical smoothness.
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