I've traditionally had coffee with milk, no sugar. However I've recently switched to a diet that involves either reducing milk intake or switching to a milk substitute.
I've been trying to make the switch to black coffee, but I'm finding the tannins (metallic/coppery taste down the sides of my tongue) a little too much to bear. I use a coffee pod machine mostly, but I've also found this problem with espresso black coffee.
I do notice the 'tannic' taste more when the coffee has cooled, but I'm wondering if there are certain types of coffee bean, roast styles, or even serving styles that I could adopt to reduce it without introducing milk back in?
Edit: A few notes.
- I've had the same problem with almond milk.
- Introducing sugar is a no-go.