Hello CS,
Its a question that has been bothering me for a long time now and ive experienced quite a few sour long blacks. I dont mind a bit of sour or acidity as ive read on here and i actually quite like it but some places just over do it and all i taste is a sour coffee. Recently i went to Frisk in northbridge perth and man was that one of the worst long blacks i have ever had, sour, sour and more sour. One of the best ive had would be Mrs S offering in perth or the corner store cafe in Brisbane (that was REALLY good, actually the coffee there is some of the best ive ever had)
So CS, what makes a bad long black and how could i direct the barista to make it strong and punchy yet not too sour.
Its a question that has been bothering me for a long time now and ive experienced quite a few sour long blacks. I dont mind a bit of sour or acidity as ive read on here and i actually quite like it but some places just over do it and all i taste is a sour coffee. Recently i went to Frisk in northbridge perth and man was that one of the worst long blacks i have ever had, sour, sour and more sour. One of the best ive had would be Mrs S offering in perth or the corner store cafe in Brisbane (that was REALLY good, actually the coffee there is some of the best ive ever had)
So CS, what makes a bad long black and how could i direct the barista to make it strong and punchy yet not too sour.
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