I have a goal to start drinking black coffee. My coffee is normally very heavy on milk and sweetened creamer so I’ve been saving it until after I break my fast around 11am. But I miss coffee first thing in the morning not to mention it accounts for probably 100 calories that i could use on food instead.
Today I’m trying no creamer and just the regular amount of whole milk. Hoping I can slowly decrease the amount of milk over time and be ok with just black coffee. Anyone else move away from milky sweet coffee and have tips?
I’ve done it. Wasn’t very hard, honestly. I just went straight to black coffee, which tasted terrible for about a week, then started tasting good. Now coffee with anything in it tastes like dessert to me, it’s so sweet.
With just black coffee, you can really taste the difference between good and bad coffee. I could never tell when milk was in there, but now I can. So it might be worth investing in a nice coffee setup if you don’t already have one.
I used to absolutely hate black coffee. I’d pour a bunch of creamer in each cup. I decided to just start drinking black coffee once I committed to IF and now I can’t drink coffee with creamer and much prefer black coffee. I’d recommend adding a pinch of salt to it as you switch to black coffee (helps with the bitterness).
I’ve somewhat broken the creamer addiction by giving myself time to use a french press in the morning. I like the ritual of boiling the water, grinding the beans, and waiting for the coffee to steep. It also tastes 1,000x smoother than my drip coffee pot brewed with Folger’s (though I’m not hating entirely on Folger’s, there’s a time and a place for that flavor too!).
This was a huge battle for me for a long time and a recent win. I switched to grinding my own whole beans, a low acidity coffee because reflux lol, and recently switched to a French Press which makes a huge difference to me. Preheat the FP with warm water while my water heats in the kettle to 200° and grind my coffee. Preheating with warm water so you don’t lose temp to the cold glass. Dump out preheat water, add grounds, fill half way with water from kettle and let sit for 1 min. Stir to break the crust, pour in remaining water and put the top on, let it sit for another 4-7 mins depending on how strong you like your coffee. I usually do 4 mins. Press and pour! I find the coffee is less bitter in the FP and bonus I’ll be able to make cold brew in it during the summer which is also way less bitter. I add a little Truvia which doesn’t spike my insulin, personally. And then Dr. Jason Fung has said adding a little vanilla or almond extract and cinnamon or cardamom to your coffee will give you a dash of flavor but won’t spike your insulin, the cinnamon is actually a metabolism booster too. This has been absolutely revolutionary for me. Hope this helps!!
I add a little water to my coffee cup. It cools the coffee and cuts it a little bit. Im sure you could just make it weaker but this is what works for me. I got used to black coffee after 4ish days. On the 3rd day I wanted half and half or any type of creamer so bad I would have traded a kid for it. Lol luckily work was out of creamer so I had to tough it out and on day 4 the coffee didn’t taste so bad.
I would adjust using plain old half & half!
It breaks the bitterness more than plain milk, without all the extra added sugar.
Half & half makes coffee delicious - but a little goes a long way.! You can go darker and darker until you get a taste for unsweetened coffee. I can enjoy black coffee now and if I do want to “break” it up a bit- even just a spoon full, barely any satisfies.
I drop an ice cube in hot black coffee. I discovered I missed the perfect temp more than the creaminess.
Now during my eating window I dump in unsweetened vanilla almond milk if I want a different taste. The resulting cuppa tastes nice and is a bit creamy.
I love black coffee (well, only really good coffee), BUT-
You may not have to go all the way that route. In Dr Fung’s book, the complete guide to fasting, he says one can include full-fat cream/whipping cream, butter and/or coconut oil in it during fasting hours without braking the benefits of a fast. Fat doesn’t spike your insulin or digestive system like protein and carbs do.
A lot of coffee places are now producing what they call “bulletproof” coffee that includes some combination of the above.
Best of luck.
Find a Whole Foods (or other store) with an on-site coffee roaster, figure out when they roast and buy it fresh right out of the roaster. Also, buy a $10 grinder and only grind enough for the pot your brewing.
Coffee beans get bitter when they go stale, even if they aren’t ground. Ground coffee goes stake faster than whole bean. Everything you buy in a regular coffee isle is vacuum packed already stale.
Finally, Starbucks coffee is deliberately made to taste utterly miserable black so that it will still taste like coffee after adding 1,000 calories of cream and caramel.