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Thread: Adding sugar/sweetner methods and advice

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    Adding sugar/sweetner methods and advice

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I tried to find a general sugar thread but had no luck. If there is one please point me to it and close this one.

    A lot of people take pride in the sweetness of their shot and perfect texturing of the milk and don't feel the need to add sugar, which is great, but I wanted to know from those who do add sugar how they add it?

    Obviously there's a couple of ways:

    Make the coffee first. Spoon sugar on top, cafe style. This is the least appealing to me, because the distribution of sugar is very uneven and by the time it all dissolves, your coffee is either lukewarm or half drunk. I think this is more for when you want to leave how much sugar a person takes up to them and you don't know in advance.

    Put sugar in cup/glass. Pour shot on top. Stir/don't stir before adding milk. This is how I normally do it, without stirring. Stirring dissolves it more before adding milk, but this also changes the consistency of the espresso / crema and this affects ability to do latte art. What I do now is I actually put my coffee sugar in the magic bullet and grind it up to a icing sugar consistency. It dissolves quicker this way, but not so quick I can just pour the shot on it and it will all dissolve by itself. But after adding milk, it dissolves very quickly with a stir.

    Add sugar to milk while steaming - I did this for a while. A few caveats though - if you add it too late, or you don't get good milk churn, a lot can sink to the bottom and stay there. If you add it too early though, I find it changes taste a bit - probably caramelises slightly. Lastly, milk with added sugar can really risk clogging up your steam wand if you are not extra careful to purge it properly. I think this might be what damaged my last machine.

    I'd really like to be able to put it in the bottom of the portafilter (under the basket) and pour the shot through it, but I don't know how I'd do this and still be able to grind into the basket without making a big mess. The end goal for me is sugar completely in the espresso before adding milk, and without ruining the crema.

    Sweetners generally dissolve almost immediately in the shot, which is very useful - I used to use Equal tablets but stopped because I didn't like the aftertaste. I've also tried Xylitol an Stevia. People rave about Stevia but similarly to Xylitol its sweetness is very weak and non-sugar like and it had an unpleasant aftertaste too. Even half stevia half real sugar I didn't like. Apparently a few years back they invented some additive to take the aftertaste away from sweetners but I don't know if it's actually made it into products yet.

    I'd be interested to know what others do or what sweetners you've tried.

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    Senior Member Journeyman's Avatar
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    Hm... I hadn't thought of puttinh it in the basket - immediate thought would be it would spoil the pressure profile of the shot as the sugar dissolves into the liquid and the puck collapses.

    I use Natvia. It is a bit more expensive than sugar, (for some reason poisons are cheap in our world ) but well worth the cost. Because it is sweeter than sugar I use half a teaspoon in my coffee. Natvia has only sweetness as a taste so no after taste and once you try it you'll realise the cloying phlegm in the back of the throat is related to sugar, not the drink. Natvia is about 0.6 calories per spoonful - sugar is 16 calories per spoon. (so I'm adding 0.3 cals to my coffee)

    I add it to the milk. Natvia dissolves so readily I have never had any residue in the jug; I think it might even dissolve in the cold milk before it gets to the bottom as I have once or twice managed to pour almost off milk into the jug before realising and tipping it out and no residue then either.

    Only downside is a reluctance to eat desserts from cafés etc. The sugar in them can give decidedly strange feelings, from headaches to a jitteriness I have never had from caffeine. Funny heart beats and sick stomach sensations can also come from sugar. Sugar is a drug most of the world is addicted to, and getting away from it means withdrawal; in Natvia for the first time I found a way to do it without swearing off sweet tastes altogether.

    The wife even makes triple-choc brownies with it. We estimate the calorie count per brownie drops from about 190 - 220 to about 65 - 75.

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    Natvia is just the brand name of Stevia, and granulated. I've tried the cafe pre-packaged ones and similarly had very little sweetness for me and weird aftertaste. Which is a shame, because it obviously tastes great to others.

    My idea wasn't actually in the basket, but below the basket (in the group/baffle) so wouldn't affect the shot pressure. But getting it in there is the challenge.

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    Senior Member smokey's Avatar
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    why not just put it at the bottom of the cup? Thats what I do, easy enough to stir the pour before the milk goes in. It hardly upsets the crema too.

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    Quote Originally Posted by Darkfalz View Post
    Natvia is just the brand name of Stevia, and granulated. I've tried the cafe pre-packaged ones and similarly had very little sweetness for me and weird aftertaste. Which is a shame, because it obviously tastes great to others.
    Ditto for me, mainly out of interest to see what all the flag-waving was about...

    Sticking to no sugar or maybe an Equal. Probably just what I'm used to I guess...

    Mal.

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    I put it in the milk because of plastic milk. I changed to macchiatos years back because lattés tasted bad - there is no easy way to get the sweetness of the sugar mixed into the milk so I would be tasting this rank flavour until I got to the actual coffee. It is hard to like something when the first tastes are off.

    So by adding sugar (or in my case, Natvia) into the milk I get the same flavour all through the cup.

    I've never seen Natvia in a café. And the early types of Stevia did have a herbal taste. Even the granulated stuff - could be an acquired taste because I knew a woman who like the green powder Stevia in her coffee. We tried some of it and binned it. But even then, I think over the years I saw only (I think) two places that had even heard of Stevia and they were both hipster places that made coffee I didn't like anyway.

    Nativa on the other hand has very little after-taste, (for me at least) even if you taste it straight - sugar has more including the phlegm that makes me want to spit at the end of a drink.

    As for artificial sweeteners, I'm not big on putting potentially dangerous chemicals into me on a regular basis, even if the FDA does approve them. That process is as flawed as money can make it. Anything with Aspartame for example, should, IMHO, be banned from going anywhere near a digestive tract.

    The sugar industry tried hard to get Stevia banned as a food product, but it is so harmless even they couldn't make up enough BS to get it outlawed. Instead they try to tax it out of favour.

    Sugar has one big disadvantage apart from being so bad for us; it is so hard to maintain a sugar-free diet due to it's ubiquity that anything we can do to reduce the intake can only be beneficial.

    Mind you, since experimenting with making better shots and getting the milk spot on, I'm not sure how much longer I'll be using even Natvia in my coffees.
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    Senior Member Yelta's Avatar
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    For shots or a Lungo I add a small amount of sugar to the bottom of the cup, pull the shot on top and give it a stir while the first 10 or 20ml's are flowing into the cup.
    As a matter of interest I just made a Lungo and added my sugar (approx 3.5g) to the bottom of the filter basket before dosing, first impression is it seems to work fine, it has little or no affect on crema and the sugar seems to dissolve completely, hmmm, qualifier, the crema on my Lungo seemed to dissipate faster than normal, perhaps adding to the basket is not the way to go.

    Cappuccino, I add it to the milk, provided you don't take the milk over 70c you won't have problems with the milk caramelizing or taking on off flavours, never have any problem with sugar on the wand, I do purge and wipe the wand after every use.

    Recently tried Natvia (yuk) regardless of what the advertising claims it has an unpleasant flavour and a less than pleasant after taste, other family members have made the same observation, have yet to find an artificial sweetener that tastes anything like sugar, they all have their own characteristic off taste, until someone comes up with something better I'll keep using sugar.

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    Senior Member smokey's Avatar
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    I am trying to give up sugar, so I tried stevia but didn't like it all that much, then I found some low GI coconut palm sugar. It isn't as sweet as sugar, has a nice mild caramel taste, and at 1/4 tsp per latte I have started to slowly weaning myself off that deadly white product.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by smokey View Post
    I am trying to give up sugar, so I tried stevia but didn't like it all that much, then I found some low GI coconut palm sugar. It isn't as sweet as sugar, has a nice mild caramel taste, and at 1/4 tsp per latte I have started to slowly weaning myself off that deadly white product.
    I enjoy the taste of palm sugar, never tried it in coffee but suspect it would would compliment the coffee flavour.

    "deadly white product" bit of an over reaction there Smoky, remember most things in moderation are fine.

    So, you prefer powdered milk and sugar is deadly, do you use normal coffee like the rest of us or decaf, given that caffeine is a poison?
    File:Main symptoms of Caffeine overdose.svg - Wikipedia, the free encyclopedia
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    Quote Originally Posted by Yelta View Post
    Recently tried Natvia (yuk) regardless of what the advertising claims it has an unpleasant flavour and a less than pleasant after taste, other family members have made the same observation, have yet to find an artificial sweetener that tastes anything like sugar, they all have their own characteristic off taste, until someone comes up with something better I'll keep using sugar.
    I agree, Natvia tastes awful. Have you tried Xylitol? Xylitol is a natural sweetner that has no aftertaste and is the same sweetness as sugar. It works well in baking too.

    Another good sugar alternative is Rice Malt Syrup. Not sure if the taste would work with coffee though, but it is nice on breakfast cereal. Has a taste similar to honey or golden syrup.

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    Quote Originally Posted by smokey View Post
    I am trying to give up sugar, so I tried stevia but didn't like it all that much, then I found some low GI coconut palm sugar. It isn't as sweet as sugar, has a nice mild caramel taste, and at 1/4 tsp per latte I have started to slowly weaning myself off that deadly white product.
    By "deadly white product", are you referring to the fructose in sugar? If you're trying to avoid fructose, then coconut palm sugar won't achieve that, as it has much the same amount of fructose as regular sugar.

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    Quote Originally Posted by Yelta View Post
    I enjoy the taste of palm sugar, never tried it in coffee but suspect it would would compliment the coffee flavour.

    "deadly white product" bit of an over reaction there Smoky, remember most things in moderation are fine.

    So, you prefer powdered milk and sugar is deadly, do you use normal coffee like the rest of us or decaf, given that caffeine is a poison?
    File:Main symptoms of Caffeine overdose.svg - Wikipedia, the free encyclopedia
    I had a laugh Yelta,, such is my enthusiasm for adjectives... I am normally a decaf drinker, but have been drinking some northern rivers beans (Tweed River and Byron Bay), they are low caffeine and I am really enjoying them.

    Bill, fructose, you are right, its in almost everything I like too, including fruit, its the purified sucrose I want to abandon.

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    Quote Originally Posted by Bill View Post
    I agree, Natvia tastes awful. Have you tried Xylitol? Xylitol is a natural sweetner that has no aftertaste and is the same sweetness as sugar. It works well in baking too.
    I tried Xylitol a few years ago. It had a pleasant enough taste, but the sweetness factor particularly in drinks was very low for me (adding a teaspoon for example provided a "sweetness" to me of less than half a teaspoon of sugar).

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    Quote Originally Posted by Darkfalz View Post
    I tried Xylitol a few years ago. It had a pleasant enough taste, but the sweetness factor particularly in drinks was very low for me (adding a teaspoon for example provided a "sweetness" to me of less than half a teaspoon of sugar).
    I don't find that at all. I substitute 1 teaspoon of sugar for 1 teaspoon of xylitol in drinks (and also have substituted the same quantity in cake recipes) and it seems to be the same sweetness to me. Less refined sugars, like rapadura, though I do find slightly less sweet than white or raw sugar - I find I need about 1.25 teaspoons of rapadura per 1 teaspoon of regular sugar.

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    Rapdura/Panela and similar unrefined sugars, like dulcé, are approximately:

    Sucrose ....73-83%
    Fructose ...1.5-7%
    Glucose.....1.5-7%

    White sugar is 99% Sucrose.

    Raw sugar...95-98% Sucrose with up to 1% of each of the other two.

    Source: Somage

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    Quote Originally Posted by chokkidog View Post
    Rapdura/Panela and similar unrefined sugars, like dulcé, are approximately:

    Sucrose ....73-83%
    Fructose ...1.5-7%
    Glucose.....1.5-7%

    White sugar is 99% Sucrose.

    Raw sugar...95-98% Sucrose with up to 1% of each of the other two.

    Source: Somage
    Yep, but Sucrose breaks down to Fructose and Glucose - 50% of each. So all those sugars are approx. 50%Fructose and 50%Glucose.

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    It's not trimming my waist, but when I reach for sugar (because it's a bad coffee) I go for raw sugar.
    I should probable just bin it instead, but there's that sense of wasting what you already paid for.

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    Well, I put my method to the test. Turns out you can easily load the bottom of the PF with sugar, if you've ever tried putting flour or powdered anything through a funnel, you'll know what I mean. It doesn't budge easily.

    So I fill the basket with coffee and tamped without any issue. Then I pulled the shot... pressure build up and then some coffee/sugar liquid burst fourth, and the pour continued. Espresso looked fine, nice crema. Probably left about half the molten coffee-sugar or more in the PF though. Was worth a try anyway!
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    Senior Member smokey's Avatar
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    Good for you Darkfalz, like you I always have to try it first to see if it works.

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    Quote Originally Posted by Darkfalz View Post
    Well, I put my method to the test. Turns out you can easily load the bottom of the PF with sugar, if you've ever tried putting flour or powdered anything through a funnel, you'll know what I mean. It doesn't budge easily.

    So I fill the basket with coffee and tamped without any issue. Then I pulled the shot... pressure build up and then some coffee/sugar liquid burst fourth, and the pour continued. Espresso looked fine, nice crema. Probably left about half the molten coffee-sugar or more in the PF though. Was worth a try anyway!
    As I said in post 7 this thread, tried it and IMO it had a negative affect on the crema, seemed to dissipate faster, adding sugar to the PF won't become my method of choice.

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    Senior Member noonar's Avatar
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    Quote Originally Posted by Journeyman View Post
    Hm... I hadn't thought of puttinh it in the basket - immediate thought would be it would spoil the pressure profile of the shot as the sugar dissolves into the liquid and the puck collapses.

    I use Natvia. It is a bit more expensive than sugar, (for some reason poisons are cheap in our world ) but well worth the cost. Because it is sweeter than sugar I use half a teaspoon in my coffee. Natvia has only sweetness as a taste so no after taste and once you try it you'll realise the cloying phlegm in the back of the throat is related to sugar, not the drink. Natvia is about 0.6 calories per spoonful - sugar is 16 calories per spoon. (so I'm adding 0.3 cals to my coffee)

    I add it to the milk. Natvia dissolves so readily I have never had any residue in the jug; I think it might even dissolve in the cold milk before it gets to the bottom as I have once or twice managed to pour almost off milk into the jug before realising and tipping it out and no residue then either.

    Only downside is a reluctance to eat desserts from cafés etc. The sugar in them can give decidedly strange feelings, from headaches to a jitteriness I have never had from caffeine. Funny heart beats and sick stomach sensations can also come from sugar. Sugar is a drug most of the world is addicted to, and getting away from it means withdrawal; in Natvia for the first time I found a way to do it without swearing off sweet tastes altogether.

    The wife even makes triple-choc brownies with it. We estimate the calorie count per brownie drops from about 190 - 220 to about 65 - 75.
    Invested in the Natvia yesterday - based on reading the above and experiencing the same symptoms as Journeyman wrote - with an early dowsing of sugar causing tummy twisting and head spins - made my first latte this AM with a qtr teaspoon - KRIKEY - He's right!? No... Natvia is not sugar so it does not taste the same as sugar but very similar and driving thru the Mitchell freeway mayhem at 5.30am I didn't even notice the difference enough to cause any coffee concerns. Although Natvia is not a sugar clone it is still an acceptable alternative IMO, thank you Journeyman for at least enlightening me to a possible early AM sugar poisoning.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by noonar View Post
    Invested in the Natvia yesterday - based on reading the above and experiencing the same symptoms as Journeyman wrote - with an early dowsing of sugar causing tummy twisting and head spins - made my first latte this AM with a qtr teaspoon - KRIKEY - He's right!? No... Natvia is not sugar so it does not taste the same as sugar but very similar and driving thru the Mitchell freeway mayhem at 5.30am I didn't even notice the difference enough to cause any coffee concerns. Although Natvia is not a sugar clone it is still an acceptable alternative IMO, thank you Journeyman for at least enlightening me to a possible early AM sugar poisoning.
    "Natvia is not sugar so it does not taste the same as sugar but very similar"
    To me the taste of Natvia is unpleasant and is not remotely like sugar I find it unpleasant during consumption and the aftertaste overpowers the enjoyable lingering taste of my coffee.

    "Although Natvia is not a sugar clone it is still an acceptable alternative"
    Not to me, the remains of the packet (most of it) quickly found a home in our rubbish bin.

    I notice most comments in this thread mention an unpleasant taste.
    Last edited by Yelta; 12th November 2013 at 02:35 PM.

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    I tried the Natvia after reading here.

    Straight to the rubbish bin, I couldn't even finish the cup of coffee.

    Taste is such a subjective thing.

    RC
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    Have you considered making a sugar syrup?
    It'd add a little extra water to the coffee, but as the sugar isn't crystallised it will be much easier to stir into the coffee at any point.
    A two parts sugar to one part water syrup won't add a lot of extra liquid to your coffee.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by taco View Post
    Have you considered making a sugar syrup?
    It'd add a little extra water to the coffee, but as the sugar isn't crystallised it will be much easier to stir into the coffee at any point.
    A two parts sugar to one part water syrup won't add a lot of extra liquid to your coffee.
    Have tried it with equal parts sugar and water, two spoons of the syrup = 1 spoon sugar, for some reason I didn't continue with the method, something else to revisit.

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    A brand called NuStevia is apparently liked by some who don't like other Stevia. I will have to procure some from eBay. I watched a YouTube video about the sugar water too, would be interesting to try.

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    Senior Member Yelta's Avatar
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    Just tried the sugar syrup method again, it works a treat, 2 coffee spoons = approx 3.5 grams of sugar and 7ml of water into warm cup, coffee on top, brilliant, this is the method I'll use from now on.
    To make the syrup, equal quantities of sugar and water into a small saucepan and heat gently until sugar dissolves (if it starts to show the slightest tinge of brown you have taken it too far) allow to cool, it will store indefinitely.
    Just don't spill the syrup, will take quite a bit of cleaning up.
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    Senior Member Journeyman's Avatar
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    Please send all unused Natvia to Journeyman...

    (I tried this before I went out to a do and for some unexplained reason it appeared in another thread. I swear I was in THIS thread and hit Reply...)

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    Senior Member sidewayss's Avatar
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    If I use sugar in coffee which is hardly, Panella is the sugar of choice.

    A teaspoon added to the milk and then steamed, it dissolves nicely and no need to stir, which is convenient and less time wasted and more time drinking.

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    Tomorrow I try half the powdered sugar in bottom of cup before shot, half in the milk before frothing.

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    I give the sugar syrup the thumbs up. On the odd occasion I put sugar in a coffee, it goes in the cup straight after heating the cup with bowling water, and the bit of water in the bottom dissolves it perfectly with a bit of a swirl. No stirring required.

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    Is it possible to make the syrup with a lower water ratio? Maybe 0.75 to 1 or 0.50 to 1?

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by Darkfalz View Post
    Is it possible to make the syrup with a lower water ratio? Maybe 0.75 to 1 or 0.50 to 1?
    Make it up to any ratio that suits you, just remember the less water used the more viscous the syrup will be.

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    Quote Originally Posted by Darkfalz View Post
    Is it possible to make the syrup with a lower water ratio? Maybe 0.75 to 1 or 0.50 to 1?
    It sure is. I make it with minimal water and give it a good swirl.

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    Quote Originally Posted by Darkfalz View Post
    I'd really like to be able to put it in the bottom of the portafilter (under the basket) and pour the shot through it, but I don't know how I'd do this and still be able to grind into the basket without making a big mess. The end goal for me is sugar completely in the espresso before adding milk, and without ruining the crema.
    ISTR there is a style of coffee where you put the sugar into the PF on top of the tamped puck, Colombian style maybe? I've never tried it myself but the idea is the sugar caramelises on top of the shot grounds and is pulled into the shot.

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    Consider however that caramelisation occurs at well over 100 degrees... perhaps it affects the flavours extracted from the coffee in other ways?

    I've always found the small ammount of molasses in raw sugar imparts a 'caramel' like flavour that compliments my lattes

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    I find that even the toothpaste I use to brush my teeth with effects flavour (not just of coffee), well for a while anyway. Every bean I've roasted/consumed has a different flavour profile and I find that sometimes I can be adding more or less sweetener according to the current hopper content and brew. This is a very subjective topic - too many parameters to consider and way way too many variables. My first successful brew of a new bean is always tasted "naked" if you like, from there I try to nail the sweetness I need and tweak as I go.

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    Quote Originally Posted by jbrewster View Post
    ISTR there is a style of coffee where you put the sugar into the PF on top of the tamped puck, Colombian style maybe? I've never tried it myself but the idea is the sugar caramelises on top of the shot grounds and is pulled into the shot.
    It's Cuban style, or Cafe Cubano, but I'm struggling to find an accurate description of exactly where the sugar gets put.

    Wikipedia describes it as
    Traditional, Cuban-style espresso is identical to Italian pulls, except for the addition of sugar directly to the espresso pitcher. The heat from the coffee-making process will hydrolyze some of the sucrose, thereby creating a sweeter and slightly more viscous result than a normal pull or adding sugar at the table.

    What is an espresso pitcher? Do they pull their shots into receptacle first, then pour into a cup? And the sugar is at the bottom of this receptacle, so the hot coffee hits the sugar, but isn't in the PF?

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    Out of interest, bought a small pack of the "Xylitol" mentioned above and tried some today with my Weeties. Gets a big thumbs up from me, sweet enough and absolutely no aftertaste. If I had to describe the taste, it reminds me a little of the taste of Lactose (from years ago) but with the aforementioned side-benefits to one's dental hardware and Diabetes (if one has it), it seems a no-brainer to use this rather than sugar of any kind or any of the other sweeteners on the market...

    Pity about the name though, doesn't sound very friendly...

    Just my experience of course YMMV...

    Mal.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Out of interest, bought a small pack of the "Xylitol" mentioned above and tried some today with my Weeties. Gets a big thumbs up from me, sweet enough and absolutely no aftertaste. If I had to describe the taste, it reminds me a little of the taste of Lactose (from years ago) but with the aforementioned side-benefits to one's dental hardware and Diabetes (if one has it), it seems a no-brainer to use this rather than sugar of any kind or any of the other sweeteners on the market...

    Pity about the name though, doesn't sound very friendly...

    Just my experience of course YMMV...

    Mal.
    Think I'll stick with sugar Mal.
    Xylitol Danger to Humans and Animals

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    Senior Member chokkidog's Avatar
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    Quote Originally Posted by Yelta View Post
    Think I'll stick with sugar Mal.
    Xylitol Danger to Humans and Animals
    .............. I've heard of guinea pigs and lab rats but children??? Were they in cages? 8-0

    The mind boggles, .........I think I'll stick to my Costa Rican sugar, organic, unrefined and avoid
    as much 'hidden' sugar in processed, manufactured foods as possible. :-D
    Vinitasse likes this.

  42. #42
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    Quote Originally Posted by taco View Post
    It's Cuban style, or Cafe Cubano, but I'm struggling to find an accurate description of exactly where the sugar gets put.

    What is an espresso pitcher? Do they pull their shots into receptacle first, then pour into a cup? And the sugar is at the bottom of this receptacle, so the hot coffee hits the sugar, but isn't in the PF?
    When I've seen it done it's been added on top of the puck.

    This is the only way it makes sense that "the heat from the coffee-making process" would hydrolyse the sucrose, anything else would be equivalent to adding sugar to a short black (at least as far as I can see). I'm guessing whoever wrote the article had a terminology problem, maybe a bad translation?

  43. #43
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    Quote Originally Posted by Yelta View Post
    Think I'll stick with sugar Mal.
    Xylitol Danger to Humans and Animals
    Most sweeteners in that family cause laxative effects if consumed in sufficient quantities.

  44. #44
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    Quote Originally Posted by jbrewster View Post
    When I've seen it done it's been added on top of the puck.

    This is the only way it makes sense that "the heat from the coffee-making process" would hydrolyse the sucrose, anything else would be equivalent to adding sugar to a short black (at least as far as I can see). I'm guessing whoever wrote the article had a terminology problem, maybe a bad translation?
    It does sound like the logical way that it should be made.
    Wikipedia could be getting confused by the home brewing methods that don't involve an espresso machine, where they make a sugar/coffee paste out of a small amount of the liquid coffee first?

    I used to do this all the time when I had a cheap machine with a pressurised double walled basket that I needed my coffee sweetened with, but it always failed me on my Silvia's unpressurised baskets.

  45. #45
    Mal Dimal's Avatar
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    Quote Originally Posted by Yelta View Post
    Think I'll stick with sugar Mal.
    Xylitol Danger to Humans and Animals
    Don't know how much veracity this particular website has as far as peer reviewed experimental data is concerned, but with the quantities they state as causing the so-called side effects, I don't think I would be happy using that amount of sugar either...

    Each to their own,
    Mal.

  46. #46
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    Quote Originally Posted by Dimal View Post
    Don't know how much veracity this particular website has as far as peer reviewed experimental data is concerned, but with the quantities they state as causing the so-called side effects, I don't think I would be happy using that amount of sugar either...

    Each to their own,
    Mal.
    Your right Mal, 50 grams = approx 10 teaspoons of Xylitol/sugar, almost 2 ounces, way more than the average person would use.
    I use 1 x level coffee spoon per cup approx 3.5 grams, yep I've weighed it 3 cups per day, a little over 10 grams, it all adds up.
    I have a friend who uses 5 heaped teaspoons in a cup of Nescafe and has a hot cup in front of him all day long surprisingly he's not over weight.

  47. #47
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    Quote Originally Posted by Yelta View Post
    I have a friend who uses 5 heaped teaspoons in a cup of Nescafe and has a hot cup in front of him all day long surprisingly he's not over weight.
    Might be some other issues going on though...

    Mal.

  48. #48
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    I've given Xylitol a second go. I don't know if it's the different brand or what but I found it much sweeter this time round, equal in sweetness to sugar teaspoon for teaspoon, maybe even slightly more, no bad aftertaste (there is an aftertaste, my tastebuds aren't entirely fooled that it's actually sugar, but it's neither pleasant or unpleasant). Wife likes it too. Obviously it's much more expensive than sugar, but should take a while to go through a bag.

  49. #49
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    Yep...

    I've bought a Kilo to give it a good run over the next few months; not in coffee just on my weeties...

    Mal.

  50. #50
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    Behmor Brazen - $249 - Free Freight
    WebMD advises caution:
    Xylitol is safe in the amounts found in foods. It seems safe as a medicine for most adults in amounts up to about 50 grams per day. Avoid higher doses. There is some concern that extremely high doses for long periods of time (more than three years) can cause tumors. Xylitol can cause diarrhea and intestinal gas. It is probably safe for children as a medicine in amounts up to 20 grams per day.
    Note the 'seems'... and the 'probably'...

    Also it is toxic to dogs - tanke them straight to the vet if they ingest even small amounts.



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