Even connoisseurs of coffee, such as the Specialty Coffee Association of America, treat bitterness as a defect, describing it as “caustic,” “phenolic,” “creosol,” and “alkaline.”
They're right. If your coffee's too bitter, you're doing something wrong - rather than trying to mask it, maybe try different beans, blends, roasts, brewing techniques and so on until you find a combination you actually like. I use dark roast Colombian Supremo in a cafetière with water just off boiling, comes out smoother than something that's very smooth indeed. #8-)
They're right. If your coffee's too bitter, you're doing something wrong - rather than trying to mask it, maybe try different beans, blends, roasts, brewing techniques and so on until you find a combination you actually like. I use dark roast Colombian Supremo in a cafetière with water just off boiling, comes out smoother than something that's very smooth indeed. #8-)