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  • #46
    Re: Sugar in coffee!

    Originally posted by 61636F6767696E73000 link=1259145482/43#43 date=1259270283
    Interesting side note to this discussion on sugar. If youre in Melbourne, go check out Market Lane in Prahran Markets. Theyve got single origin unrefined sugar from Costa Rica on the tables.
    Prior to going sugarless I made a transition from white sugar to brown and found it had a a nicer sweet taste.

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    • #47
      Re: Sugar in coffee!

      I started into the coffee thing 10 months ago... And still do not understand what people means with "a well preparated coffee is sweet"

      SWEET??

      Sweet like what? Like a peach juice? Like a coke? Like a chocolate beverage? or is """sweet""" because is not bitter?
      If you drink a well-made coffee, you will taste a certain sweetness to it, and it is glorious. Would one define the sweetness as the acidity (although you can only really use the terms acidity, body and balance for straight espresso..?). The sweetness may even be coming from the steamed milk as opposed to coming from the espresso... let us disregard that last statement then! :

      This is an interesting thread aint it? sugar and coffee almost like discussing politics and religion, certainly gets people fired up. Cheesy
      haha i know ay!! It is an interesting topic, and one that i feel needs discussing

      The minimum cutoff for sweetness in the SCAA grading system is equivalent to the sweetness in a solution of about 10 grams per litre. Coffee that is less sweet than this when cupped is unlikely to meet the SCAA cutoff for specialty coffee. Thats off the top of my head, so Ill have to check the figure, but its a good strength to taste to give you a frame of reference.
      So if a coffee prepared in a comp with a sweetness less than 10grams per litre, are points taken off for that, or is it just thrown out? interesting...

      I think our western palates with over-sugared drinks, sweets, chocolate, cakes, even burger buns has shifted our consideration of what is sweet.
      YES! totally agree, and i think this is a major reason why sugar is generally added, to appeal to that psychological need we have created over time to appeal to the sensationalist aspect of consuming beverages and foods. Not a bad thing as such.. but that consumerist hedonism in my opinion has gotten out of control in many respects. I am not referring to the adding of sugar into coffee, but overall the general hedonism mindset craves for sweeter and sweeter...

      Nothing wrong with someone putting sugar in to their coffee, but most people do it by default, without ever having been served a well made coffee and trying it first.
      Couldnt agree more... and the best way to be served this well-made coffee... to seek out cafe after cafe for a skilled barista who knows his stuff? Or to improve our own skills, knowledge and insight and application into perfecting the coffee?? I would argue both, but improving ones own skills IMHO allows for a greater appreciation overall, and one can explore more in terms of what is well-made and can evaluate each drink after having seen EXACTLY how it was made...
      Great discussion peoples....

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      • #48
        Re: Sugar in coffee!

        The Art of Tasting whether it be wine or coffee, is influenced by the state of the Tasters palate. I have been a wine snob for 40 years and often find I cannot reconcile what I am tasting with the makers /critics description. Same with coffee. I struggle with the sweet description as I dont get the sweet taste from coffees that others identify in this way - mellow, intense, not bitter/sour maybe, but not sweet. I do think that some formal training is probably an advantage in relation to tasting as the palate can be educated just like other senses.

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        • #49
          Re: Sugar in coffee!

          Cant remember the last time I had sugar as I roast at home and have silvia and rocky to keep me company, only had it at first when I started getting into espresso shots and SO to get me used to the flavours

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          • #50
            Re: Sugar in coffee!

            Okay, my turn to weigh into the conversation...

            I drink coffee with two sugars...yes, TWO!   [smiley=evil.gif]  Unless its a small cup, anyway.

            I have an HX machine, a M4 Grinder, a Gene Cafe and only roast great coffees from Bean Bay - currently cupping a bean that won a CoE award (Herbie) or came second, or something.   Okay, so Im not positive that my coffee tastes great to anyone but me, Pete and any visitors that come over, they are the best darn coffees that Ive ever tasted!

            So, overall Id say Im drinking quality coffee.  But I still add sugar.  I have a sweet tooth - always have done.

            Have tried, many times, to drink coffee without sugar from some of what I consider the best and only made with freshly roasted beans (Cuppacoffee, Real Coffee, Sprockets, etc) and, whilst I appreciate the coffee without sugar, I dont fully enjoy it - it just leaves a bitter taste on my tongue and I feel as though I have to wash my mouth out...not with soap (back away, Mum!!! )

            Whereas, give me a latte with sugar - even if its only one - and I enjoy it.

            There is a difference to me between appreciating and enjoying.  I possibly could be a cupper because I can taste those complexities and differentiate, but I would be doing it not for the enjoyment of just drinking the coffee but appreciating it and judging it.

            Yes, I could appreciate coffee until the cows came home but, in the end, drinking coffee - for me, anyway - is about the enjoyment of it.  And If Im enjoying it, then I am appreciating the fact that it tastes great.

            So please dont take offence if I get together with you at a coffee meet and add sugar to my coffee - Im not commenting on your ability but satisfying my taste buds and truly enjoying your coffee.  If you want me to judge it, tell me so, but follow it up with something I truly enjoy afterwards!    

            Likewise, full cream milk and (referring to another thread), butter for me all the way!

            Lifes too short to drink a coffee you dont fully enjoy!

            Cheers
            (Sugared) Coffee2Di4!

            :-*

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            • #51
              Re: Sugar in coffee!

              I am in the depends on your tastes crowd, I used to add sugar to most coffee but now I just cant stand it. Made a coffee for someone the other day as they were walking up and they changed their usual order so I had to make another. I thought to myself its only one sugar and I feel like a coffee but I just couldnt drink it, all I could taste was the sugar. I have seen people add 9, yes 9 , sugar sachets to a 12 oz cup before they even taste it. But each to their own if that is what you like then go for it. But not in my coffee thank you very much. ;D

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              • #52
                Re: Sugar in coffee!

                As a callow youth I used to have sugar in tea and coffee. Went for a coffee with a mate one day and the waitress forgot to bring the sugar. She was so cute   we didnt want to upset her by asking for the sugar, so we drank it without & I havent had it in a hot drink since!

                BUT, I have recently taken to occasionally nibbling on a shortbread biscuit with my piccolo lattes, and the sugar  does bring out a different flavour in the coffee. I can recommend Coles traditional Scottish Shortbread biscuits for this very purpose. ;D

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                • #53
                  Re: Sugar in coffee!

                  Originally posted by 052234263E4D0 link=1259145482/49#49 date=1259367024
                  Yes, I could appreciate coffee until the cows came home but, in the end, drinking coffee - for me, anyway - is about the enjoyment of it.  And If Im enjoying it, then I am appreciating the fact that it tastes great.
                  That pretty well describes me in a nutshell too Di ;D. While I might sit down, evaluate and try to describe what I taste in the cup with a new bean variety, crop or what have you; in the end, I just want to enjoy the brew. Cant beat it.... 8-)

                  Where sugar (or sweetener in my case) is concerned, it never sits at the same level. Sometimes I prefer more and sometimes none at all. The weird thing with me though, is that I never add sweetener to espresso or long blacks, etc but will usually have some with a Latte or Flat White. Yeah I know, like I said.... Weird ;D

                  Mal.

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                  • #54
                    Re: Sugar in coffee!

                    Originally posted by 340F0104600 link=1259145482/51#51 date=1259394607
                    I can recommend Coles traditional Scottish Shortbread biscuits for this very purpose. ;D
                    I love freshly baked, home made Anzac biscuits if I feel like nibbling on something with my coffee. Cant beat em I reckon.... 8-)

                    Mal.

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                    • #55
                      Re: Sugar in coffee!

                      Ah ha! Good thing Im a whiz at making Anzac Bikkies - fire up the DJE, Mal and Ill bring the food! Well, once I unpack the kitchen, anyway!

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                      • #56
                        Re: Sugar in coffee!

                        Originally posted by 1835313D305C0 link=1259145482/52#52 date=1259418694
                        Where sugar (or sweetener in my case) is concerned, it never sits at the same level. Sometimes I prefer more and sometimes none at all. The weird thing with me though, is that I never add sweetener to espresso or long blacks, etc but will usually have some with a Latte or Flat White. Yeah I know, like I said.... Weird

                        Mal.
                        I dont know Mal, maybe its something to do with the Diadema. ;D

                        I too never have sugar with black coffee. Only when the milk is added does the sugar spoon join in.

                        Doppio ristretto piccolo latté forever! 8-)

                        Greg

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                        • #57
                          Re: Sugar in coffee!

                          Hi CSrs,

                          Just thinking about what I enjoy with my coffee and remembered the "olden days" when still at High School and where occasional lunch money usually went. An espresso sometimes with cinnamon toasted raisin bread, couldnt afford anything else, at Mummas coffee shop in Coburg, Sydney rd near Bell st. now long gone.

                          Lindsay

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                          • #58
                            Re: Sugar in coffee!

                            I personally started drinking coffee with a heaped teaspoon of sugar.  Like others have said, I think using sugar starts from a young age as breakfast cereals are loaded with sugar and the sweet habit starts from there.

                            For some strange reason, cereal manufacturers seem to think that breakfast must be sweet rather than wholesome.  As the weight started coming on with age, I decided to cut out sugar from both coffee and tea.  It took a few weeks to acclimatise but once over the hump, there was no going back.

                            I do however sprinkle a little sugar on the cappuccino when purchasing a cappa but I do not do it when making my own at home.  Again, probably a habit cause if the packets arent on the table, I drink it without.

                            Dex

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                            • #59
                              Re: Sugar in coffee!

                              I love my sugar!!!
                              On most cereals, pancakes, cakes....
                              In soft drinks, cordials, ice cream, beer, lollies....

                              But I cant stand the taste of it in tea or coffee
                              Go figure?

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