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The Good Old Sugar in Coffee Debate

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  • Mariner
    replied
    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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  • Rocky
    replied
    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.

    Leave a comment:


  • Mariner
    replied
    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.

    Leave a comment:


  • taco
    replied
    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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  • Thirteen13
    replied
    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

    Leave a comment:


  • kyton
    replied
    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.

    Leave a comment:


  • VimFuego
    replied
    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.

    Leave a comment:


  • skanker08
    replied
    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.

    Leave a comment:


  • Andy
    replied
    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.

    Leave a comment:


  • Stan
    replied
    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.

    Leave a comment:


  • Recharge
    replied
    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

    Leave a comment:


  • tezza98
    replied
    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

    Leave a comment:


  • Yelta
    replied
    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.

    Leave a comment:


  • Fresh_Coffee
    replied
    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.

    Leave a comment:


  • chrislng
    replied
    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.

    Leave a comment:

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