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Jörgen Andersson wrote: Light roast can also have up to 4 times as much caffeine than dark roast.
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A little salt will take the edge off coffee as well. Be careful to not over do it though.
Jack of all trades, master of none, though often times better than master of one.
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I have always added a pinch of table salt to bitter coffee. Will need to try Star Anise for sure.
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Just keep in mind the difference, especially with the first brew on the anise: it takes some time whist salt (sugar, milk, etc.) are immediate.
Curious: what if you put the salt into the water before brewing?
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Never tried it.
To be clear, I ONLY drink light roasted coffee. If I am out at a restaurant, someone's home, etc. and they serve me bitter shite coffee, I put a pinch of salt in it, and stir it well; not perfect, but it helps a great deal.
modified 12-Apr-21 20:11pm.
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Actually, I'll keep it in mind - as it does happen and what can you do in a restaurant?
Fortunately, by far the majority of the outside coffee I drink is at my kids' place (only just having it again after a year). They have the same taste as I (not a surprise) so I do OK.
Note: caffeine is very soluble in hot water - comes out of coffee, tea very quickly so even a light brew should give you most of the appropriate side affects (light, within limits, of course).
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Another trick you can try is to just wet the grounds (same temperature as brewing) and let them soak for 30 seconds before continuing with brewing. This allows the release of CO2 from the grounds which is then converted to acid when dissolved in the brewed coffee. I use the pour-over method of brewing, so this is easy to do, but if using a drip coffee maker, it takes more effort.
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Although there may be a small amount of CO2 adsorbed on the coffee granules, it would never be a problem in coffee being brewed with (approximately) boiling water. Like all gasses, it's solubility is decreased with increasing temperature - and by the time water is near boiling it's been long gone. Water is also (temporarily) deoxygenated, too, at that temperature.
The amount of CO2 is pretty trivial to begin with - at least in terms of what you'd taste. In fact, subjective though it may be, the coffee that inspired the original post is more sour than, for example, seltzer. Which is brought up as a further example for you (or science experiment !). Have you noticed opening a war bottle of any carbonated beverage results in a lot of gas coming out of solution and frothing all over the place? The reduced pressure (from even more gas that has left solution) being released allows it to try to find a new equilibrium of dissolved gases for it's temperature and pressure - but COLD it hardly froths at all by comparison. Why not heat up a nice big cup of your favorite carbonated beverage and see how it tastes (even after cooling).
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Picking those types of chimes that, more or less, are never dissonant is clever but it gives me an interesting thought about understanding complexity.
Sometimes, visual complexity can be overwhelming - probably in no small part in that our vision is our most intensive information input method. Converting to audio, although not necessarily giving any explicit understanding of the complexity is an interesting mechanism to impart its depth.
Standardized is some manner, or maybe a few, may make this an interesting tool.
Which, this being CP, begs the question of how code would sound if its structure were represented audibly. Also, the frightening aspect of Q&A so represented - even those chimes can be forced into dissonance.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Quote: how code would sound if its structure were represented audibly
A total cacophony, with powerful subsonic elements that would bring down nearby buildings.
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Video was displayed as "unavailable" and this particular PC doesn't have a VPN available on it to get around it.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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A quick Google for "Cage 4:33" should find a copy for you. 
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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W∴ Balboos, GHB wrote: how code would sound if its structure were represented audibly.
In my university days, the computer centre's CDC 3200 had a DAC from the top 3 bits of the accumulator hooked up to a speaker. Experienced operators could tell the progress of jobs by the sound. And of course certain Engineering students tried to abuse the facility....
Software rusts. Simon Stephenson, ca 1994. So does this signature. me, 2012
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W∴ Balboos, GHB wrote: Which, this being CP, begs the question of how code would sound if its structure were represented audibly
Which begs the question about going the other way: A sound-based programming language.
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Interesting to note that of the "drug spider webs", caffeine is on the extreme end of "irregularity".
Effect of psychoactive drugs on animals - Wikipedia
It was only in wine that he laid down no limit for himself, but he did not allow himself to be confused by it.
― Confucian Analects: Rules of Confucius about his food
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We had bright sunshine yesterday. Today I woke up to a light dusting of snow, which has gradually built up to what would be described as (in the south east of the UK) a blizzard. 
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Yes, we had a bright warm - ish - day yesterday. Wind was a little lazy, but it was a nice day.
Until it started to snow, that is. Of course, by then the washing on the line was nearly dry ... 
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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No snow in Cambridge, but it's definitely brass monkeys here.
“That which can be asserted without evidence, can be dismissed without evidence.”
― Christopher Hitchens
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It does look like it's concentrated in the south east, and the worst bit was right overhead here in Woking until about half an hour ago.
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GuyThiebaut wrote: brass monkeys
Had to look that up - a quaint if inexplicable expression.
I, myself use "As devoid of thermal excitation as the dextro-mammary of a female necromancer" which is a polite way of saying "Cold as a witch's tit" that I composed in the middle 1980's.
( now, because of you, Honey the Code Which is going to give me icy stares! )
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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