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Thread: Rapadura Sugar for your Coffee

  1. #1
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    Rapadura Sugar for your Coffee

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    I love it and rate it highly as a bit of a discovery, for me at least.

    I found some organic Rapadura sugar at my local health food shop for $1.30 per 100g which is a bit expensive.

    Definition....

    Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then ground to produce a grainy sugar. It has not been cooked at high heats nor spun to change it into crystals and the molasses has not been separated from the sugar.
    Last edited by wattgn; 30th August 2016 at 05:29 PM.

  2. #2
    Mal Dimal's Avatar
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    Tried Rapadura for a bit but after sampling some Coconut Blossom Sugar (pretty widely available) I've stopped using Rapadura... There is another similar product called Palm Sugar and is made from the sap of the Palmyra Palm in a similar vein to Rapadura. Also made using an evaporative process...

    CBS is quite expensive too compared to refined sugar but given how little I use and how infrequently, a little goes a long way...

    Mal.
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    I might go down to my local healthfood shop and check it out. I liked the Rapadura as it has that nice molasses flavour which I think complements coffee.
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    I bought some organic coconut sugar and will try that. It looks very much like rapadura sugar in terms of both colour, medium brown and consistency which is much finer than crystalline sugar product you get from supermarkets. This is perfect for espresso as it dissolves 10x faster.
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    I've always found my coffee is sweet enough not to need sugar.

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    Taste is a perception with many variables.
    A tunnel visioned mindset prohibits one from exploring and discovering new sensations.

    The addition of maple syrup or unrefined sugars (beet, cane or coconut) can enhance other flavours in black coffee, as there are many SO or blends that do not have the syrupy sweetness some may crave.

    De-sensitive yourself from coffee and then embrace it again. You may be amazed at your new taste preferences....
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  7. #7
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    I wouldn't be able to drink coffee without sugar. The bitterness is just unpleasant. I will try some coconut blossum sugar today. It is 70 to 70 percent sucrose rest is fructose and glucose.

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    TC
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    Quote Originally Posted by wattgn View Post
    I wouldn't be able to drink coffee without sugar. The bitterness is just unpleasant
    Perhaps you have just never had a top notch one. Great coffee is and should be sweet!
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    Quote Originally Posted by Talk_Coffee View Post
    Perhaps you have just never had a top notch one. Great coffee is and should be sweet!
    I've tried hundreds. For me definitely not. Remember human perception of taste is variable so my perception of taste is different to yours.

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    Quote Originally Posted by Talk_Coffee View Post
    Perhaps you have just never had a top notch one. Great coffee is and should be sweet!
    thats it.

    Years ago I use to add sugar to coffee,it's what I did with that evil substance instant coffee and then when I started playing with espresso I just added it because that's what I'd always done.

    one day I ran out of sugar and only realised after pouring a shot, so I drank it without sugar and it was only at that exact moment I realised that I'd been murdering fine coffee by polluting it with the Devils juice (sugar).

    haven't had sugar in a coffee since although sometimes I admit it get milk added.
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    Don't take sugar myself, but agree the great range of different sugars available these days provides for great taste experimentation and a whole new palate of flavours.
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    Yes, some lovely sugars around that add to the taste IMHO.

    If you are doing some sort of official tasting then maybe sugar can get in the way but no if you're just enjoying coffee as that is a personal choice.

    An analogy is people who tell me to have whisky at room temperature with no water or just a small amount of water. It is the correct way to taste whisky but if you choose to put ice in it then that is a matter of taste.

    I've tried plenty of good beans without sugar in tastings but would still always use sugar.

    I like long blacks too just as much as espressos.

    I also enjoy Soy Milk Lattes as well.

    I even enjoy cocoa Soy Milk drinks steamed and frothed using the Wega. Steam the milk then add sugar and cocoa. Yum.

    Espressos I do enjoy but not all the time. It doesn't always suit, either with or without my coffee blossum or rapadura sugar.
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    Senior Member trentski's Avatar
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    I'll often get my sugar living friends to try it without sugar first. Some enjoy it that way, others still want sugar. No big deal.
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    Caffeine is a very bitter alkaloid and lots of it in coffee.

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    Senior Member noonar's Avatar
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    Chew a few of these before you try your espresso, that'll alter you perception: miracle berry (Synsepalum dulcificum).

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    Psilocybin mushrooms do that too.

    Seriously the berry shows just how relative taste could be for different people. A genetic difference could well make the same taste, very different between two people.
    Last edited by wattgn; 31st August 2016 at 04:01 PM.
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    I think highly of the Coconut Blossom Sugar. It doesn't have the molasses flavour of the Rapadura sugar as it isn't made from sugar cane but rather from Coconut flowers.

    I think probably it is a bit more neutral in flavour, still very pleasant and has fructose and glucose in it which should change the flavour profile slightly. I like it and the glycemic index is slightly less than sucrose.

    Thanks Dimal for the suggestion. I might go with this.
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  18. #18
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    It's all subjective and I for one am never going to deride someone who prefers their coffee with some form of sweetener, what ever form that may take.

    We're all different, some of us grew up drinking decent coffee, and a lot of us didn't. For myself, I was one of the lucky ones from a very young age. I don't particularly enjoy textured milk so hardly ever use it. If I want a Flat White, I heat the milk up separately and create in a similar way to a Long Black; pull the shot on top of the heated milk instead of hot water. I enjoy these with a smidgen of sugar, about half-a-teaspoon - That's just me and milk, don't enjoy hot milk without a little sweetness. Has nothing to do with there being coffee in the cup or not. Black coffee in all it's various forms, I enjoy without any sweetener of any kind and according to all the various imbibers of my brews, it's a pretty decent drop, so I don't believe that there is anything wrong with the golden nectar that ends up in the cup.

    And for all the people who go on-and-on about drinking coffee without sugar, go for it I reckon but this thread was started by someone seeking advice about alternative sugars, not looking for criticism about why his coffee must not be good enough and therefore requires sugar - What a load of baloney....

    Mal.
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    If you are wanting some molasses flavour in your sweetness, perhaps muscovado or demerera are alternatives. May enhance some nuttier/chocolaty styled coffees.

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    I think demerera is quite popular in coffee. I notice the coffee shops use that crystalline raw sugar which is rubbish as it takes so long to dissolve. I like the Rapadura though, it is just the natural sugar juice evaporated. Demerera is definitely of a higher molasses content.

    Muscovado sugar look like the same as Rapadura sugar but originates in India but the same I think.

  21. #21
    Senior Member noonar's Avatar
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    Not sure what the very dark brown sugar is that the some coffee places in Bali - Revolver - use, hopefully a CSer will let me/us know, but I find it compliments milk base coffees sweetly without being claggy. A little bit in an espresso I also find works very well. I'll post a pic when I take one.

  22. #22
    Senior Member noonar's Avatar
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    Pic as mentioned. I thinks it's a sorta palm sugar, trying to get an explanation with a slight language barrier has been a challenge.
    Attached Images Attached Images

  23. #23
    Senior Member noonar's Avatar
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    One more...
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    Senior Member trentski's Avatar
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    Looks similar to coconut blossom

  25. #25
    Mal Dimal's Avatar
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    Doesn't look like any Coconut Blossom Sugar I've ever bought - Too wet....
    Could be Palm Sugar maybe, this can sometimes have a dark wettish appearance...

    Mal.

  26. #26
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    Behmor Brazen - $249 - Free Freight
    Sugars ain't sugars according to Castrol...



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