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Are you looking at me. I hate chocolate. I don't drink straight black either.
However, most people couldn't stand the smell of Duran fruit. You know those asian big spiky, the size of water melon, banned in Singapore and most hotel in around the whole. But I love to eat them. Once you get pass the stingy and pungent smell it actually very sweet. The only bad part is that every time I eat those, my wife ask me to sleep on the couch. Even the sweat and urine smells.
Call me weird, but every one (man or animal) couldn't tolerate the smell of skunk. There are so many where I live (killed a dozen of them each year). Every time I had to put one down the area smell for weeks. The funny thing is if you learned to appreciate the smell it isn't that bad. If you have just the slightest smell (couple part per million) it actually smell more like perfume and some people actually wearing them.
I'd like to be able to drink coffee, but it makes me very ill. The flavor isn't the problem (I love coffee flavored things). I have yet to try cold brewed coffee, which is less acidic, which I think is the main problem for me (high acid things make me sick).
What do you get when you cross a joke with a rhetorical question?
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
Do questions with multiple question marks annoy you???
Is there something available to neutralize the acidity (without ruining the taste)?
As a paralell, my Mrs. loves wine, but the sulfites added cause her to get red blotches. It turns out their's an ethnic tie-in with this. Anyway, my sister-in-law had a spray bottle she used on her wine as she suffered from the same problem. The spray, costly and difficult to procure, was simply hydrogen peroxide (3%-6%). Converts the sulfites to sulfates, which are essentially neutral (and stable, chemically). We buy a big bottle for about US$1 and she's set for months - adding a few drops to the wine and stirring.
So, maybe there's a solution for you (pun intended) - which would allow you to enjoy the delights of coffee, and all the other acid pleasures nature has to offer.
Firstly let it be said that Starbucks, Costa, etc. only figure in coffee drinking if there is absolutely no other alternative.
We have a small expresso machine so...
First coffee the day: Frothed semi-skimmed milk, double expresso poured through it.
Mid-morning: double expresso
After lunch: double expresso
Mid-afternoon: Caffè lungo made with half normal and half water-extracted decaf.
In all cases the coffee is Malongo "La Tierra" (organic and fair-trade).
We have super-soft tap water at 6.8 pH. Perfect for coffee.
Well - anise and star anise are quite different. And neither of them is really Liquorice[^].
They former two do share at least one component in common, but what of the component that causes said problems? Licorice has it - they do not.
As for anise (little white things):
The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomacke, alaieth gripings of the belly, provoketh urine gently, maketh abundance of milke, and stirreth up bodily lust: it staieth the laske (diarrhea), and also the white flux (leukorrhea) in women.
No problems with actual star anise, but Japanese star anise, a different species, is quite toxic.
So, your fears are well founded, except not for anise of either type! <br.
I can't give you any scientific or evidence for this, but I make it a point to not let the cinnamon or anise start get wet with the milk. They steep in the coffee. If I were to put in milk I'd remove it (and put aside for reuse !).
On the other hand, if that's inconvenient, you can just use ground cinnamon.
An option I left out: for regular anise, I grind a bunch of it with the coffee beans and perk through it. Not good with star anise on many levels. Just throw them (or cinnamon) into bottom of pot and perk on them until you decide you need to refresh.