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0 pointsslothtrop3y ago0 comments

> we tend to grow neurons to like the taste of things that increase dopaminergic neurotransmission in the frontal cortex, even if our first taste experience of them is downright awful.

High caffeine intake (more represented in medium roast) increases dopamine response in the first place. Notwithstanding that a jolt doesn't make one incapable of judging taste. I've experienced different roasts consistently over different periods of time and ultimately favor dark (done right) all things remaining equal.

You can stop projecting now.

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eurasiantiger3y ago

I’m not projecting; you’re uninformed. Caffeine is only responsible for a part of the effects of coffee. There are dozens if not hundreds of other psychoactive substances there, all acting in unison.

Your preference towards darker roasts suggests the presence of high-activity MAOA/B gene variants in your genome. This hypothesis is, fortunately, easy to validate.

slothtropOP3y ago

> Caffeine is only responsible for a part of the effects of coffee.

You mentioned dopaminergic neurotransmission, specifically.

Notwithstanding that you've shared no compelling source (and I expect none), this is redundant - I like the taste of dark roast, the validity of that sentiment isn't contingent on genes. By no objective measure is one roast better tasting beyond mere experience. It's basically irrelevant whether I do possess those genes or not. Whether we like ANYTHING depends on our genes, so to say "you only like x because of genes" is a moot point - if entire cultures are primarily drinking dark, who's the real genetic outlier?

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