If you use sugar on your coffee, whats your favorite sugar?
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Sugar?
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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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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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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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Re: Sugar?
Originally posted by askthecoffeeguy link=1216579155/0#2 date=1216588604if the coffee needs sugar then it doesnt need me...
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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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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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)...
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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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