Coffee is my go-to choice for a cognitive boost. I enjoy a morning cup of joe (almost every alternate day), but like a lot of people I’m not a fan of coffee’s bitter flavor. So to mask it, apart from adding lots of milk, I guiltily dump in a sugar cube (or maybe two). I’m not alone. Even connoisseurs of coffee, such as the Specialty Coffee Association of America, treat bitterness as a defect, describing it as “caustic,” “phenolic,” “creosol,” and “alkaline.” So, recently when my...
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