If I were to describe it, the faint flavor is akin to good Iberian ham. It's there, but it's not totally there. I suspect the roaster will catch a lot of flack for it, but oh well. The nuts are put in a separate bag. Though, while I was waiting to put the just ground coffee from our grinder into our French press and the coffeemaker with the stainless steel filter, I did hear a curious crunching/cracking noise from the kitchen. I had to take a business call. When I did walk back, the kitchen smelled as if someone was eating the nuts on their lonesome.
I may try this method of being a ghost and eating a nut or two later. Do you like cream in your coffee? I've recently been trying it instead of full fat milk, and I like the more luxurious taste it offers without watering down the coffee with milk. Obviously, I wouldn't make a "latte" out of it unless I plan on becoming an obese gentleman.
I opt for just over 10 ml of the stuff. It works for a 34 oz French press (1000 ml). Just enough to change color and viscosity a bit, and still taste like coffee. To use milk to achieve the same goal, would take much more and more calories.
I generally prefer eating my calories rather than drinking them. Unless it's good alcohol.
