Coffee needs to be good! If sweet is good for you then enjoy it sweet.
Coffee needs to be good! If sweet is good for you then enjoy it sweet.
Once I started roasting my own beans I found I no longer needed the sugar I had previously always added. :)
Java "Roastin away" phile
i agree java, i find a good coffee for ME is one that does not need suger. thats just one of the ways i judge coffees, but sometimes i like it smooth.
lots of folks say that pulling the sweetness is one of the hardest things to nail...
I dont know that sweet is the right word for my palate but i know i have a great shot when the coffee is smooth on and across the tounge
I too have not needed sugar since i purchased my machine and started roasting coffee, when people ask for sugar i just nod and smile and pity them silently as they are just asking out of habit.
I must say, I adore fresh coffee and have reduced my intake of sugar since I started roasting and brewing my own, however I still like mine with sugar regardless.
Ive tried to do the right thing and have a fresh home coffee without sugar but, while I can taste the pure coffee, I didnt enjoy it as much as I do with sugar so I figure, why detract from my experience by just doing because I should.
Ive just got a chronic sweet tooth, and always will - now wheres that bag of boiled lollies I stashed away! :)
Coffeebeans do you have your coffee with milk? I find a good microfoam milk makes the coffee sweet enough without suger for my palate. Although i still have suger in my tea. Just not enough oomph in tea.
I have found that over time, as Ive appreciated the inherent wonderful flavours of coffee more and more (which so often you dont get when people are butchering the coffee/milk in so many service locations, but can be achieved with a bit of care and a decent home setup!) the sweetness requirement has decreased. I started years ago with 2 sugars, but now even a normal sized flat white has way too much sweet milk for me - Im down to Piccolos or double shot macchiatos! (could just be old age too - I prefer 70% cocoa dark chocolate now as well!)
However, I also know a fella who has 5 sugars in coffee.... :o :(
My advice - drop the sugar 1/4 tsp at a time - the great coffee flavours will start to come to the front, and soon, youll wonder how you ever put up with it!
Weaning yourself off sugar first is good advice.Originally Posted by 18392F353B3235323B1E251F333A3A39395C0 link=1243851986/8#8 date=1243896315
Same here; I stopped taking my one sugar the day I got the Expobar.Originally Posted by 182D3A386B6E5F0 link=1243851986/7#7 date=1243895294
My mate takes 4 but the other day I got him to try one of my coffees without sugar first and he only added 1.Originally Posted by 1B3A2C3638313631381D261C3039393A3A5F0 link=1243851986/8#8 date=1243896315
Hoyks and coffeebeans if you have a sweet tooth and drink your coffees with milk try a lactose free milk; I find it tastes sweeter than regular milk to start with.
My wife and son use the Liddels long life; its about $2.17 a litre (exi I know) but its an option.
I grew up on Instunt so white and two was normal, needed to hide the bitterness of the International Roast somehow *:P
These days with good coffee in the house first go particularly with a new bean or different roast is without, then correct with a sugar or not to taste. I still have a sweet tooth I guess.
Check this one out doesnt need sugar anywhere near it http://coffeesnobs.com.au/YaBB.pl?nu...703585/350#386 8-)
:exclamationThanks all of you for replying , lets keep the discussion on - i am going to try the micro foam milk soon, is it that the milk is frothed when tip is at the right depth , called micro foam milk? anyways i am sure the cappuccino will taste best with that milk!! try it and tell me on a coffee snobs chatter.
The correct height for the tip changes with time. You start basically at the bottom, turn steam to full power, and then quickly raise the tip to the top, a little below the surface. Then you slowly drop the pitcher as the milk expands, and finally once it is at the correct temperature, you bury the wand in again for the final work. When it comes out smooth and silky, its microfoam. ("micro"...ugh)
The good thing about frothed milk is that it is sweeter (to me at least)! My mum used to nuke milk in the microwave for cereal during winter...I dont own a microwave, so I froth it!
Not a lot of point doing that as the only reason it tastes sweeter is that the lactose is converted into glucose (sugar). So you are just buying milk pre sugared.Originally Posted by 4E726F747E7F687D757E1A0 link=1243851986/10#10 date=1243902279
I read an interesting post the other day
from http://deaton.wordpress.com/2009/05/07/how-sweet-is-your-cup/At Intelligentsia we believe that sweetness (taste sensation based on sucrose) is the key to coffee; the more inherent sweetness a coffee exhibits, the better. This means that as roasters we have more to play with during the roasting cycle. We can, in part, manipulate sweetness to bring out either more fruit sweet or caramelized sweetness, accompanied by the overarching goal to hit the target flavor descriptors decided during the initial purchase process.
‘How do we perceive sweetness?’ I hear you ask. Well, that is a great question. The SCAA describes sweetness as:
“Sweetness refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is the result of the presence of certain carbohydrates. The opposite of sweetness in this contest is sour, astringency or “green” flavors”.
Personally, the last sentence in above quotation really helped drive home the idea of sweetness in coffee; I find it to be a coating/ viscous sensation on my tongue. Astringency, which we find a lot of whilst cupping, is a drying sensation that leaves more to be desired.
As Carl Staub (Agtron) touched on, in the “Basic Chemical Reactions” during roasting, there are different types of sugars within coffee:
“In lighter roasts there will be more trigonelline, hence bitterness, but also less sugar caramelization. Caramelized sugar is less sweet in the cup than non caramelized sugar, so when properly roasted these two constituents form an interesting compliment to each other.”
Bitterness is a large, umbrella term and can be applied in a variety of ways to describe a sensation in tasting coffee. Some coffee-drinkers make the mistake of attaching the thought “bitter” to all roasts described as light. A lighter roast, in actuality, might contain more fruit sweetness rather then a more caramel sweetness.
For me when roasting, it’s like balancing act because we want our coffees to be as sweet as possible. This, in combination with knowing what “target” flavors we are trying to bring out in the coffee itself will dictate how we will let the coffee develop during the roast cycle, which I will go further into this later.
There are many variables within and outside of the roasting cycle that we contend with when trying to capture sweetness in the cup. I will be going into as many of these as I can in upcoming posts, as well as a blow for blow account of our roasting process to better explain the ‘balancing act.’
Till next time.
moto I dont understand why you are saying theres no point to my suggestion.Originally Posted by 7F717C736472731D0 link=1243851986/14#14 date=1243929396
If Im right and the lactose free milk is sweeter, then the point is thered be no need to add sugar.
The Liddells milk my wife uses states it has Total sugars of 4.8gms/100mls of which 2.4gms are galactose.
Lactose is sugar too.
Lactose is made up of galactose and glucose.
I will assume that when converting the lactose (to get rid of it from the milk) it is broken down into its component parts.
I will also assume that the resultant glucose is what tastes sweeter than the original lactose as the galactose is said to not be as sweet as glucose (though it may also be sweeter than lactose for all I know so far).
black no sugar.
latté with sugar.
Doesnt make sense, I know, but black and with milk are two totally different drinks to me.