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The Good Old Sugar in Coffee Debate

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  • #31
    Re: The Good Old Sugar in Coffee Debate

    No sugar in most coffees especially ones made at home. If it is out and slightly bitter I may add a little bit of sugar but if it is bad enough to require a whole spoonful of sugar then that coffee goes straight to the bin and I find another cafe.

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    • #32
      Re: The Good Old Sugar in Coffee Debate

      I think it transforms the flavour of the coffee and adds a new layer with sugar.
      If i have a milk coffee ill have 1/2 a tspn of sugar so only a very small amount.
      I think the best way i could describe what im saying is, think of when you cook a really nice dish or even something like mashed potato and its really nice as it is, but then drop a little salt in it and it takes it from about an 8/10 to a 10/10. Just gives the dish a bit more life.

      Its not always the case, but a little sugar to boost the flavour is ok in my book. Anything more than 1 sugar though is masking the flavours then.

      Give them hot chocolate instead

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      • #33
        Re: The Good Old Sugar in Coffee Debate

        I find the natural sugars in milk are enough if prepared properly.
        If the milk has been overheated, then I add sugar.

        I drink 95%+ of my coffee as lattes.

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        • #34
          Re: The Good Old Sugar in Coffee Debate

          I dont have sugar - dont care if you do or dont. I make it how you like it when you come to my place - if you like 8700 sugars then that how you like and that is how you get it. I make it with the best coffee I have - what I drink, you also drink.

          Originally posted by 350A0E251606040C630 link=1333764368/0#0 date=1333764367
          We had a friend from the school our kids go to come around for a coffee one morning, their comment on seeing the Expobar was "why didnt you buy an automatic", alrighty then, here we go. I served up a double shot espresso with some "wow, that milk turned out great". The only comment I got was "that was too strong", what can you do?
          However, I can really sympathize with that. When you put a lot of love and care into a brew for someone who would prefer international roast (it has happened to me) it is like giving strawberries to pigs, what can you do?

          Food for thought though... if you drink a lot of coffee and have two level (not heaped) teaspoons of sugar in your coffee (I have about 7-8 a day) you would be having about 120kj per brew which would be 960kj per day, about 6700kj per week and a whopping 349440kj per year which, is about 40 days (give or take) worth of the average dietary requirements of energy. That much sugar is not good for you (but probably neither is the amount of coffee that I drink). If you were struggling to lose weight there is over 200 hours of walking at 5km/hr you would not have to do per year (for a 90kg person).

          Either way, enjoy your coffee just how you like it.

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          • #35
            Re: The Good Old Sugar in Coffee Debate

            Variety is the spice of life etc and I like to cover the whole gamut of coffees (except syrup) with and without sugar & milk. When I know the coffee will be particularly good I tend to delete the milk & sugar as I want to taste the bean in its full natural state.
            I AM guilty of discriminating against spirit drinkers who want cola in my malt whiskey. They can have Johnny Walker.

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            • #36
              Re: The Good Old Sugar in Coffee Debate

              Originally posted by 0B363A3220590 link=1333764368/34#34 date=1334446147
              I AM guilty of discriminating against spirit drinkers who want cola in my malt whiskey. They can have Johnny Walker.

              Here here! If you want a scotch and dry (of which I am also quite partial to) you can have a white heather - not the single malt!

              Although I dont have sugar, I do switch between milk and espresso depending on what I am going to taste......I suppose there is a thread for that debate as well...

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