Mixing dry creamer with your coffee grounds works so well because of a bit of science. As the water heats up, it activates a release of the oils and acids (the flavors) in the grounds, and the creamer also dissolves evenly into the water. Milk proteins in the creamer then react with the chlorogenic acids (CGAs) in the coffee, masking the drink's acidity. These proteins also bind to the coffee's tannins, which eases its natural bitterness.
If you're a creamy coffee drinker, there's a sure-fire way to infuse extra sweetness and creaminess right into your coffee as you're brewing it: Add dry coffee creamer to the grounds before you start the brewing process.
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