Research suggests that people who prefer their coffee black might have a higher likelihood of exhibiting traits associated with ‘psychopathy.’ While ‘psychopath’ is a term commonly used in popular culture, it’s not a clinical diagnosis but often refers to characteristics of antisocial personality disorder (ASPD). Individuals with ASPD typically display impulsive behaviors, a lack of empathy, deceitfulness, and sometimes even criminal tendencies.
Additional indicators of ASPD include a failure to distinguish between right and wrong and a propensity for manipulating others. Identifying individuals with these traits can be challenging, but a study suggests that preferences in coffee consumption might offer some clues.
In a 2016 study by the University of Innsbruck in Austria, 953 Americans were surveyed about their taste preferences, particularly towards bitter flavors. The findings, published in the journal ‘Appetite,’ involved participants self-reporting their taste preferences and then completing several personality assessments. These assessments measured traits such as Machiavellianism, narcissism, psychopathy, everyday sadism, and trait aggression, along with the ‘Big Five’ personality factors—extroversion, agreeableness, openness, conscientiousness, and neuroticism.
The results indicated a significant correlation between a preference for bitter flavors and malevolent personality traits, particularly noting strong connections with everyday sadism and psychopathy. This association remained even after accounting for preferences towards sweet, sour, and salty flavors.
“The data thereby provide novel insights into the relationship between personality and the ubiquitous behaviors of eating and drinking by consistently demonstrating a robust relation between increased enjoyment of bitter foods and heightened sadistic proclivities,” the authors noted in their publication.
Despite these findings, the researchers pointed out that preferring bitter flavors like black coffee, gin, or dark chocolate does not necessarily mean someone will act on psychopathic tendencies. They also highlighted that some individuals might choose alternatives like milk chocolate or full-fat milk not just because of taste preference but due to health or cost considerations.
This area of study linking taste preference to personality traits is still developing, and more research is required to confirm these intriguing results. This concept was also discussed earlier in a 2015 article by Megan Willis, now an Associate Professor at Australian Catholic University, in ‘The Conversation.’ She referenced a study that found a ‘weak correlation between psychopathy scores and participants’ general preference for bitter tastes.’
Willis advised that while a slight preference for bitter flavors could hint at psychopathic traits, “most [psychopaths] will reveal themselves soon enough.” Thus, while the connection between taste preferences and personality traits continues to be explored, it remains a complex and evolving field of study.