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  • #16
    Re: Sugar?

    Originally posted by Rolley link=1216579155/0#10 date=1216720863
    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..
    Wouldnt add it to my normal coffee - but that is just my preference - but I have been using this with the red african cocoa available on bean bay 50/50 and is fantastic. Using this also lets you make a milkshake with it, other sugars are too grainy even once blended in milk.

    Den where do you get your Panela (sounds like less refined Muscovado sugar - yumm). Dont suppose it would be available in the supermarkets. I would love to source some locally in Brisbane, if anyone has some ideas...

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    • #17
      Re: Sugar?

      Short Black - NO
      Flat White - YES
      CS Drinking Choc - YES

      Feeling guilty now, might have to try without..........

      CB

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      • #18
        Re: Sugar?

        When asked how much sugar does he have in his coffe, a mate of mine used to respond "Yeah, Ill have 6 but dont stir it cos I dont like it sweet."

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        • #19
          Re: Sugar?

          Originally posted by Martial Monkey link=1216579155/0#15 date=1216780228
          Den where do you get your Panela (sounds like less refined Muscovado sugar - yumm). Dont suppose it would be available in the supermarkets. I would love to source some locally in Brisbane, if anyone has some ideas...
          Dont know about Brissy but you can buy it online from this online store for what seems a very reasonable price,

          Mal.

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          • #20
            Re: Sugar?

            Originally posted by Mal link=1216579155/0#18 date=1216801958
            Originally posted by Martial Monkey link=1216579155/0#15 date=1216780228
            Den where do you get your Panela (sounds like less refined Muscovado sugar - yumm). Dont suppose it would be available in the supermarkets. I would love to source some locally in Brisbane, if anyone has some ideas...
            Dont know about Brissy but you can buy it online from this online store for what seems a very reasonable price,

            Mal.
            Thats a pretty good price Mal - I sell it for $7.00 in 500gm packs and it comes from Guatemala. Cant see what their shipping costs are so it might work out to be around the same.

            MM, if youre looking local, perhaps you could contact Jason at Pioneer as he may know of a local source.

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            • #21
              Re: Sugar?

              its weird. years ago, i used to be a white with 2 kind of guy. around 1993 or so i decided to cut out sugar from my coffee. The first month or so was a bit rough, but then it all changed and all of a sudden i couldnt even stand the thought of sugar in my coffee.

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              • #22
                Re: Sugar?

                Ive converted a few people including international cousins from coffee with sugar drinkers to no sugar at all when they are at my place. I dont use sugar unless the coffee is really really bad. I think people may also be worried that I may be offended if they ask for sugar when I make them a coffee. ;D

                But they do now know how good a coffee can taste on its own when made properly using good quality beans, and become mini snobs in their own right.

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                • #23
                  Re: Sugar?

                  I used to put sugar in my espresso before, but now I realized the only reason for that was to mask bitterness bad roast/bad work by barista. I preferred raw sugar, brownish, with molasses, again I guess to give some nuttiness and chocolateness which was missing from the coffee, I think. (In comparison, I didnt put sugar in Greek coffee or French press coffee or whatever, when I had one). So for me now its really one of criteria whether the espresso is acceptable - if it needs sugar before you can drink it, I deem it bad.
                  never added sugar to any milk coffee.

                  By the way, I know people adding sugar to very oaky and tannic dry wine so they could drink it.

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                  • #24
                    Re: Sugar?

                    Originally posted by chartres link=1216579155/20#22 date=1216870691
                    ... By the way, I know people adding sugar to very oaky and tannic dry wine so they could drink it.
                    ... and we wonder why diabetes has increased over the years ... :-?

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