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The Good Old Sugar in Coffee Debate

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  • #16
    Re: The Good Old Sugar in Coffee Debate

    Surely true afficianados wouldnt do anything as unnatural as actually drying the berry, cooking it and forcing lots of quite hot water through it prior to consuming?
    To each their own I say (as a no sugar / yes milk (usually) man), the various forms of coffee are different drinks.

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    • #17
      Re: The Good Old Sugar in Coffee Debate

      There was a time when I took a couple of sugars in coffee. That was when I thought instant was OK.

      Now I have no instant and no sugar but a little milk in my macchiato.

      Barry.

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      • #18
        Re: The Good Old Sugar in Coffee Debate

        Originally posted by 373D283F3F302422510 link=1333764368/11#11 date=1333884571
        Originally posted by 795C4B54596A0C040B0D3D0 link=1333764368/10#10 date=1333881481
        So my wife is a philistine
        Interesting. Goliath was a Philistine and your name is David 
        Hahahahaha. Never thought of that!

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        • #19
          Re: The Good Old Sugar in Coffee Debate

          No, its not "the good old sugar in coffee debate" at all....its "the silly and tired old sugar in coffee" debate.

          Technical correction required. No amount of milk or sugar can save a badly brewed or made coffee, or even a well brewed coffee made with for example, low quality beans, and in many instances will actually make it worse.

          This is a very silly topic pulling in the same old tired comments that in the end are not funny, and are still only anyones opinion having no basis on what is the correct(?????) thing to do or not. The correct thing to do, is to do whatever you want as long as it doesnt hurt or bother anyone else. Those that are bothered by other people putting sugar in coffee need to stop taking themselves so seriously and perhaps find a useful hobby to keep their minds otherwise occupied so they can think of some more important things in life.

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          • #20
            Re: The Good Old Sugar in Coffee Debate

            As this video shows, Italy must be a country of philistines.     Sugar is added without question.

            http://www.youtube.com/watch?v=7Dq97OHWL3c&feature=relmfu

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            • #21
              Re: The Good Old Sugar in Coffee Debate

              Originally posted by 7A4E594F54637F535A5A59593C0 link=1333764368/18#18 date=1333929497
              Those that are bothered by other people putting sugar in coffee need to stop taking themselves so seriously and perhaps find a useful hobby to keep their minds otherwise occupied so they can think of some more important things in life.
              Erudite observations, its a human trait, fanatics seem compelled to convert others to their way of doing things, they just cant help themselves, bit like a moth to a flame. ;D

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              • #22
                Re: The Good Old Sugar in Coffee Debate

                I had so many mixed reactions in Italy; big disappointment in Italy at Pompei when I ordered a macchiato from a Izzo Pompei (funny now that I think about it ) and it was more sugar than coffee and the guy didnt even ask me whether I wanted any, on the other side of the spectrum I had the best coffee from Faeme Legend in Venice and kept going back again and again.

                P.s. to each his own whether they have sugar or not; I just look at it from more of a health prospective. If you cut out sugar here and there and your not worse off well I just think its worth trying and I believe most people would be surprised how much their sense of taste changes after say two weeks when they get rid of sugar from their teas and coffees; you start to almost taste the natural sweetness in things.

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                • #23
                  Re: The Good Old Sugar in Coffee Debate

                  The Italian coffee market is evolved in a different way and what you found at pompei is common all over, because that is what they do. Strange however, because you would think at pompei they would be more mindful of tourists from other cultures.

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                  • #24
                    Re: The Good Old Sugar in Coffee Debate

                    Originally posted by 666D776C76696B62050 link=1333764368/21#21 date=1333932397
                    If you cut out sugar here and there and your not worse off well I just think its worth trying and I believe most people would be surprised how much their sense of taste changes after say two weeks when they get rid of sugar from their teas and coffees; you start to almost taste the natural sweetness in things.
                    I hear what you say ITC but cant say I entirely agree.
                    I understand that cutting down on refined sugar overall has health benefits, however my preference is for approx 3 grams of sugar (a teaspoon = a little over 4g) have tried the abstinence thing a number of times over the years and I dont taste any natural sweetness in coffee (perhaps its just me) returning to my 3 gram habit is always like finding an old friend, I do enjoy sugar with my coffee.

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                    • #25
                      Re: The Good Old Sugar in Coffee Debate

                      Originally posted by 0629233E470 link=1333764368/12#12 date=1333886138
                      Thats interesting. Most (as you can see above) are in the sugar or no-sugar camp.

                      Have you tried a corser grind for your plunger and a shorter brew time before plunging? Maybe its the method thats making your plunger coffee more bitter and needing sugar?
                      coarse grind, 30 second plunge, i just like it with 1 sugar.

                      cant stand sugar in the espresso tho, it really ruins the taste, but if i get a bad coffee from the cafe then 5 or 6 sugars need to go into so it is at all drinkable, got to overpower the coffee taste with that delicious sweetness

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                      • #26
                        Re: The Good Old Sugar in Coffee Debate

                        Havent had sugar in my coffee or tea since I was 12. I drink my coffee black and good bad or instant I cant tolerate sugar in it. But thats just me. :P

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                        • #27
                          Re: The Good Old Sugar in Coffee Debate

                          I always taste it first. Sometimes I will add sugar but in a lattee, if the milk is frothed right I dont need sugar. Normally at most coffee shops I add sugar, rarley at home depending on the bean. It is up to the individual. I dont get upset if someone adds sugar to a coffee I have made at home.

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                          • #28
                            Re: The Good Old Sugar in Coffee Debate

                            Originally posted by 74534649270 link=1333764368/26#26 date=1334044465
                            if the milk is frothed right I dont need sugar
                            Thats a good point Stan. The overall sweetness can certainly change with the way the shot was dosed and poured and how the milk was heated and to what temperature.

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                            • #29
                              Re: The Good Old Sugar in Coffee Debate

                              I remember reading or seeing on a doco that espresso in Naples is often poured over a a teaspoon of sugar, but not stirred by the drinker but only swilled around before drinking with the intent of getting the syrupy sweet coffee hit at the end.

                              FWIW I taste first before adding sugar too.

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                              • #30
                                Re: The Good Old Sugar in Coffee Debate

                                Originally posted by 536770667D4A567A73737070150 link=1333764368/18#18 date=1333929497
                                This is a very silly topic pulling in the same old tired comments that in the end are not funny
                                Actually, what happened was a moderator edited posts from another thread and created this one from it, I didnt start this even though it would appear I did.

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