perhaps this is amateurish of me to suggest, and I am expecting that someone with greater knowledge will tell me why this is a poor palate cleanser for coffee, but would cheese work? I thought it is sometimes used with wine for the same reason, does it not work with coffee as well? or would it be more like a pairing item, enhancing certain notes in the coffee rather then clearing the palate?
and waiting for the coffee to cool is something that helps me taste things in the coffee I would have otherwise missed, since we can taste better at closer to room temp, which is why we like our bad coffee piping hot, and our cheap beer ice cold! haha
Dragonball G said:
i would stay away from dairy. it tends to coat everything, blocking receptors.
something i do is to wait for the espresso to cool down, at that point any flaws are magnified. but thats just me.
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