Now that summer is almost over, it's finally starting to warm up in San Francisco. And since few of us here have air-conditioning, likely the last thing you want to do on these hot days is to slug down an even hotter drink. But you still need your caffeine fix, right? Enter the iced coffee.
I know this "Buzzed" column is typically about alcoholic beverages, but I'm writing today about a different kind of buzz--the one we get from really good coffee. I had to speak out on this after reading this absurd post on the Atlantic Monthly website. He lurches off to talk about acidity and flavor in both coffee and wine, a subject I don't think he has much of a grasp on. Acidity doesn't have flavor per se, it more affects the perception of balance and brightness. Too much acidity in coffee can result in harshness. That's one of the reasons why so many people add milk or cream--to soften the texture and dilute the harshness.