Erin Meister for Serious Eats:
So, what’s the point? Many of us are so used to mindlessly wandering over to the condiment bar with our steaming cup of coffee and trying to match some kind of specific shade of taupe we’ve been drinking for years without even sipping the naked brew—mostly because we’ve always been better acquainted with that terrible diner sludge, and it’s vastly bettered with the help.
The point: try it without milk first. Who knows, maybe your barista knows a thing or two about making a good cup?
