QOTD #65

michaelnatkin

Coffee question #3: to dunk or not to dunk? And if so, what?

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Comments

Brendan_Lee_56950

No, never. I don't want a coffee smoothy at the bottom of the cup.

Kyle_Swanbeck_13795

I never dunk in my coffee because who wants soggy bits of things at the bottom of your cup!

Johan_Edstrom_5586

Nope. Now in choclit, that works for me.

michaelnatkin

I'm a dunker and proud of it. I like something on the dry side and not too sweet, like a traditional biscotti. Not a donut. I don't actually mind the little floaty bit.

Cheryl_71360

Hell yea I'm a dunker, A big ole chocolate chip cookie, biscotti, toast, chicken leg I don't care. And all those soggy bits at the bottom of the cup? I read'em like tea leaves. Yep, looks like Harry Connick, Jr. will be stopping by today. I should ever so delicately find the duck tape and sachet to the basement.

FrankM_3301

no dunk

tshewman

strawberry in coffee, then melted chocolate. allow to harden and serve. :-)

jordan_poudrier_74905

Dunk it! I'm with Michael nothing too sweet but a nice biscotti with my coffee for after meal is nice.

Davide_Tassinari_86770

Used to love it as a kid. Dunking a biscuit until it alllllmost fell apart but not quite (hated any soggy bits that sunk to the bottom), noting how it took longer the cooler my caffelatte became, and when my pile was finished it was just the right temperature to drink without burning my mouth. You can't beat commercial Italian breakfast biscuits for that: they have been dialled down to the perfect combination of crumbliness, firmness and air bubble structure (never managed to replicate that at home: I believe commercial biscuit mixes are very wet and too soft to form without an extruder).

As an adult, nope. Don't dunk in espresso, straight coffee or tea. And there are people who definitely take it too far: I've seen someone dunk a croissant in a cappuccino FFS. Way to ruin two perfectly good things

ttpoker

Chemex + Biscotti = yes.
V60 + Biscotti = no.

Why? No reason... just happens to work out that way for some odd reason. I have no reason why, just is.

My Biscotti recipe is based on Mario Batali's first book, modified to use roasted hazelnuts and Fees Brothers Bitters or various Amaros as the spiced alcohol flavoring component. Outstanding!