never been a fan of raw sugar.....
never been a fan of raw sugar.....
Sugar is to balance the flavour of a poorly extracted coffee (IMHO). As for the different sugars, I grew up on raw sugar and prefer it, I think it is just whatever you are used to (kinda like the marmite vs vegemite debate)
Vegemite vs [s]Marmite[/s] isnt open for debate :DOriginally Posted by 333D303F283E3F510 link=1237178464/2#2 date=1237180600
I agree with MC that in relation to sugar its like Vegemite vs Marmite: I use none of the above.
Raw sugar for me. Seems to complement the flavour of coffee. White, to my palate, doesnt.
Used to have one and a half teaspoons, now down to half. Some times none.
Dont know if thats down to better roasting, better barista skills, change in palate or all of the above?
Ive stopped using sugar, except in bad coffee. If I get the extraction a bit wrong and it looks funny, Ill add half a tsp of white sugar to counteract any bitterness etc. Not a huge fan of raw/brown/honey, although Im lead to believe that honey is the best for you. I think if youre going to use sugar in coffee, white changes the flavour the least. the others affect the flavour and not just the level of sweetness. just my second crack...
"Unrefined Dark Muscovado Sugar" isnt bad but as Doug points out, it does add a bit of its own flavour to the coffee... Not bad in my opinion though. An alternative would be a good quality Demerara Sugar; doesnt have quite the richness of the Muscovado but still quite nice if you do like a little sugar added to your coffee of choice...
Demerara or Raw for me but this weekend just gone a few of the brews in Melbourne havnt needed any naturally sweet 8-)
I personally dont use sugar anymore, but do have some Panela sugar cane molasses from cuppacoffee for those that do.
When I did use sugar I always preferred the least refined sugar available.
you can use low gi suger now, wholemeal or something, only seen it on the news tonight so havent used it yet
Im a white sugar user - it doesnt matter how good the coffee is, Im just a sweet tooth (I dont like fruit that isnt ultra sweet, either). I have cut down now that Im drinking the good stuff, though.
Im just an heathen, I know! [smiley=evil.gif]
Dennis sent me a big bag of the Panela that Ive yet to try and will very shortly. Im looking forward to it, but just keep on forgetting its there!
Gday Di... :)Originally Posted by 4D6A7C6E76050 link=1237178464/11#11 date=1237198265
Is the Panela ready to go (ground down) or still in little blocks?
I put sugar/sweetner/anything I can when I need to be polite and drink what Ive been given. I offer my guests raw sugar.
I played with Demarera for a while, but stopped buying it as I found it added a brown sugar type taste to the coffee. Not in itself bad, but when youre trying to taste the coffee, its a little intrusive.
No sugar at all...havent had sugar in coffee for a very long time. If its that bad that it needs sugar, Id rather send the coffee back and ask that they either make another or not bother at all. If its one of my own, Ill just dump it down the sink. Lifes too short to drink bad coffee (and sugar!)
Im with Mal, I like demerara sugar if youre going to have any and its what I give to guests.
Of course, at our shop we serve either white sugar or Equal. Youd be amazed at the amount of sugar even a small town like ours goes through. If the customer is a regular, I sometimes might tell them to give it a go without but mostly, our customers are sugar addicts and I know Ill never get them off it...
Had a coffee at the local on Saturday that was woeful - even when I added sugar, it was still woeful. I left it on the table. Sue had a mug of decaf and said it was tasteless. What a waste of $9!
Oops I digress - forgive me cause Id missing my coffee and this subject has been discussed many a time.
For those who like some form of sweetener, will put a big vote in for Panela/Rapadura.
Im a heathen, I use the CSR coffee sugar, which tastes different to raw & white. I dont know what they do to it but it tastes joy :-X
Hi Mal - ready to go, I think. The bag feels soft and squishy, like brown sugar. I havent opened the bag yet because were moving to a new house about 1.5km away in two weeks time (4 bedrooms at long last, yay!) so Ill save it until we get there.Originally Posted by 7954505C513D0 link=1237178464/12#12 date=1237198425
Any tips on where I can source the latter? Or is it as simple as browsing the supermarket aisle?Originally Posted by 715C585459350 link=1237178464/7#7 date=1237189227
I looked for it a few years ago, the best I could come up with was dark brown sugar, which is fairly similar I think.
You should find the demerara sugar in your supermarket aisle, at least, if its a fairly big and well stocked supermarket. Probably a good Coles or Woolworths (if there is such a thing!) rather than an Aldi for example.
Hmm...SW Sydney? Camden? Campbelltown way Semillion? Or further on?
Dark brown sugar is not like demerara at all really, its like brown sugar, only darker... ;) Demerara is more like a finer coffee sugar with much better flavour.
Read it wrong thought they were after muscovado sugar, demerara is in most supermarkets.
Thanks, I will go have a look in Coles on my way home...Originally Posted by 4F5F5353485D635B5D503C0 link=1237178464/20#20 date=1237267670
I live close to Liverpool :)
Ah, you shouldnt have too much problem finding a decent stoopidmarket then! ;)
For anyone who would like to try Muscovado, it can be obtained online from a couple of places but since one of our Sponsors, CuppaCoffee, stocks Panela (an almost identical product) Id be giving this a go instead... 8-)
I walk 300 metres down my road to the Sugar Cane farm, I pinch a big stalk, if my guests ask for sugar in there coffee I dunk a 12 inch piece of cane in the cup, they dont ask again.
Gee, do you put a cow in the cup if they ask for milk? ;DOriginally Posted by 232C362D2C2B22292C3F243721747C7277450 link=1237178464/25#25 date=1237288267
freshly squeezed sugar cane could be good in a coffee. would make a great parasol!!!