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  • Sugar?

    If you use sugar on your coffee, whats your favorite sugar?

  • #2
    Re: Sugar?

    No sugar for me, I even try to encourage others who come to my home, to try coffee without sugar. So far Im losing this battle.

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    • #3
      Re: Sugar?

      if the coffee needs sugar then it doesnt need me...

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      • #4
        Re: Sugar?

        Not since Ive owned my wonderful VBM and Macap M4.

        Prior to then: anything that would make bad coffee vaguely palatable. ;-)

        I can answer on behalf of someone I know (who hasnt had a coffee at my place) who has raved over this: La Perruche Rough Cut Sugar Cubes grown in the Congo or Swaziland and packaged in France. I have to add, it was at a 5 star restaurant in Victorian wine country that I suspect had a good barista.

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        • #5
          Re: Sugar?

          Havent taken sugar since I got the Expobar and Macap.

          Most people Ive made coffee for have reduce their intake by one spoon (in most cases that means they also dont take any).

          A friend of mine the other day took one instead of his usual four.

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          • #6
            Re: Sugar?

            Im with most of the guys and gals above, though sometimes I might opt for a little extra sweetness in a long black if I have misjudged and used too much water... Doesnt happen often though ,

            Mal.

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            • #7
              Re: Sugar?

              No sugar or milk, thanks to a shift-working career.

              Cheers

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              • #8
                Re: Sugar?

                Incidentally, stopped having sugar since I started home roasting.

                Occasionally drop a little in the cup if Im having coffee at/from a cafe... depends on the coffee.

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                • #9
                  Re: Sugar?

                  When Im out and about in an unknown area and decide to brave the coffee I take a sniff and maybe a small sip to gauge the coffee. Unfortunately quite often I am forced to grab some sugar otherwise it would be undrinkable (particularly in shopping centres). Quite funny tho cause if friends see me heading for the sugar sachets they no it is bad coffee.. ;D

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                  • #10
                    Re: Sugar?

                    Originally posted by askthecoffeeguy link=1216579155/0#2 date=1216588604
                    if the coffee needs sugar then it doesnt need me...
                    Love that. Wish id thought of it.
                    Like most others i dont use sugar, and like many others, friends who usually have sugar, say they dont need it with my coffee. The biggest compliment i could hope for.

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                    • #11
                      Re: Sugar?

                      I dont need sugar, but...

                      I usually have 1 teaspoon of daaaaaaaaaarrrk brown sugar with my coffee.. Bundaberg used to make dark brown, but I havent seen it for sale for ages at my local shop; so Ive been buying the CSR one.. Dark brown is even richer than the normal brown sugar, with lovely lumpy bits of hardened molasses in it.. mmmmm (drooool)...

                      I enjoy the flavour and smell of dark brown sugar almost as much as the coffee.. refined sugar is so tasteless in comparison..

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                      • #12
                        Re: Sugar?

                        Havent had sugar in my coffee since the dark ages when I actually resorted to using instant.

                        Although, Rolleys description of the dark brown sugar is making my mouth water.

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                        • #13
                          Re: Sugar?

                          Yeah I havent put coffee in years either, and now only have one friend left who still resolutely stirs in his one teaspoon of sugar into every coffee I make him. :

                          In tea I have half a teaspoon of dark muscovado sugar. Mmm...

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                          • #14
                            Re: Sugar?

                            Originally posted by Rolley link=1216579155/0#10 date=1216720863

                            Dark brown is even richer than the normal brown sugar, with lovely lumpy bits of hardened molasses in it.. mmmmm (drooool)...
                            Making me want sugar now.

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                            • #15
                              Re: Sugar?

                              I dont take sugar in coffee, but as a sweetener its hard to go past Panela (also known as Raspadura, Polvo, Piloncillo and a few other names)....granulated organic molasses that is the pure, retains all vitamins and minerals, and there is even evidence that its good for your teeth!

                              IMHO its the perfect sweetener.

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