Why I Drink My Espresso Black (and Why Great Specialty Coffee Doesn't Need Milk)

A while back, I had to stop putting milk in my coffee — lactose doesn't agree with me. I figured I'd just get used to drinking it black, maybe with a bit less enjoyment. That's not what happened.

The surprise

Once I started drinking nothing but well-roasted specialty espresso, I realized I wasn't missing the milk at all. A properly roasted, freshly ground shot of good coffee doesn't need anything added to taste good — no milk, no sugar, no syrup.

Why milk hides bad coffee

A lot of the coffee people drink is bitter, harsh, or overly acidic — and milk is what makes it drinkable. It softens the sharp edges of a coffee that wasn't roasted with much care. When the coffee itself is done right, there's nothing to cover up.

What makes the difference

Fresh, small-batch roasting at the right roast level brings out natural sweetness and rounds off the acidity that usually needs milk to balance. That's exactly what we aim for with every Karbur blend — coffee that's good enough to drink exactly as it comes out of the machine.

Not just for people who avoid dairy

You don't need a lactose problem to appreciate this. If you've never tried your espresso black, a good specialty coffee might change your mind about what black coffee can actually taste like.

Want to find out for yourself? Try one of our blends — no milk required.