Only in Irish/liqueur coffee. I wouldn’t rule it out if served a very bitter cup, but more likely just to leave it.
My girlfriend always has sugar (and milk) in coffee if we drink it out (she enjoys black V60 at home without) and whenever I taste hers it just tastes like generic, coffee essence flavoured drink. Not horrible, or bad, but when buying single origin, distinctive coffees, it seems counter intuative, to me, to add sugar.
Indian Chai does typically require a quarter to a half tsp of sugar or ¼ sweetener. We don’t buy the readymade Indian Chai, which is s*** and full of sugar. We buy the red label and add cinnamon powder, freshly grated ginger, green Cardamon powder, black pepper powder and1/4 to ½ tsp of sugar per cup. Milk is also added to the boiling tea!
I use a ½ tsp in a cappuccino. One tsp in non milk drinks. But I only have two drinks a day. I have used sweeteners, but find that this imparts a different taste. Still I suppose I should ditch the sugar.
Coffee I take nothing, but in tea I sometimes take 2 sweeteners though not all of the time. Folks used to say if you texture the milk properly then the sweetness you desire should come from that…..is that true?
If one likes Turkish coffee boiled in a djezve (special Turkish vessel made of copper), please see picture below, the recipe is to boil together the finely ground coffee with sugar. I used to like it but since 2004 when I stopped using sugar, I no longer enjoy the art of Turkish coffee making, in its very tradition it needs to be heated up sitting on hot sand. Go figure. (a possible rational-ish explanation might be the different heat transfer that the silica/sand ensures and make the coffee being heated at slower pace?)
Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.
Contact me at: john_yossarian11@yahoo.com
I felt bad about having sugar in my coffee until I went to Venezuela and a Colombian gave me some coffee from a flask that he said was made ‘as everyone makes it in Colombia’. It was espresso with sugar in it.
In my opinion, if a recipe needs sugar in it, it would be silly not to add it. For instance, @LMSC ‘s chai recipe: it needs sugar. I tried without it before, and it’s just not the same thing. So if I were to make that, I’d definitely put sugar, as it’s just part of the taste of the final product.
ps: I’m a big fan of the Chai Massala @LMSC. I had Indian neighbours before and they invited us over for a family event. The dad (rest his soul) introduced it to me. Needless to say, courtesy of them, I went back home with all the ingredients I needed to make it for the next few years! 👍😉😊
DavecUK In Naples most of them have sugar with the espresso
Yeah. I think it’s the norm, rather than the exception, to have sugar with espresso, whether it’s in Italy, France or Portugal. I don’t, not even in Naples. 😊😉
Sometimes sweeteners but I prefer it black always with nothing.
I usually don’t unless drinking local-style coffee. Recently in Morocco (old lever machines and charcoal roasts everywhere) I tried adding sugar to see if it would taste less overwhelmingly bitter, but in the end just embraced the dark black bitter stuff. They always had lots of crema though, so still fun
Is it common knowledge that saccharine is a petrol derivative?
Yes I usually drink espresso (medium-dark to dark) with sugar. Occasionally I drink medium roasts without sugar, either at home or when I am out.
-Mac The coffee you had in Colombia Mac was probably sweetened with panella. You probably saw that, aside from the increasing popularity in gourmet drinks from branded cafes, the typical Colombian drink is small, they call it tinto. Most popular brand for gourmet drinks Is probably Juan Valdez which I don’t think is very good but If you go there again give an Aluna latte a try.
I was in Colombia in the summer and brought back Aluna roasted beans which were better than others I also brought. At a cocoa finca we went to (El Diamante in Quimbaya, Quindio where we walked round the estate, roasted cocoa, ground it, tasted it, saw cocoa processed into products, ate a meal with chocolate sauce on the meat plus hot chocolate with ice cream using their cocoa, all great fun) I spotted they had sachets of panella in boxes (it’s usually in a block which is harder to grate as time passes) and managed to persuade them to sell a box to me, one of the best moments from the holiday for me as I sometimes like a cafetière and drink it black with panella.
We also visited and stayed on a coffee finca (Finca El Ocado in Salento) which was a true bucket list item for me. I didn’t care about the finished product but to be amongst the plants including Tabi and geisha, taste the mucilage, plant the seed, pick cherries, see the whole processing, that was fulfilment of a dream. Quick digression, I later read a write up about working fincas where one chap had a tarantula just visible in its burrow pointed out to him. Yikes!
I relayed this to my Colombian wife who said yes of course, you walked amongst them too but they only come out at night. Same with snakes, they’re there but hide if they sense us around. And I had been having such a good time!
PaulL had a tarantula just visible in its burrow pointed out to him. Yikes!
In a tropical/equatorial country, that’s the least of your worries! Tarantulas have a poison which paradise a small prey. They also release some of their hair which can cause irritation if inhaled. It’s very unlikely they will “attack” you. Humans are bitten when the spider feels treated or squashed. In humans, their bite hurts, you may have some localised discomfort, but in the grand scheme of things they are harmless.
Contrast that with a rattle snake, or a another type of spider. 😊
Looks like you had fun. I’m originally from neighbouring Brazil and never visited a coffee farm or a cocoa farm. Maybe I should, one day.
MediumRoastSteam Tarantulas have a poison which paradise a small prey.
They send it to heaven? (Sorry, I know, blasted autocorrect, but sometimes they are funny!)
