Yes I admit it! One demerara sugar cube that sinks to the bottom and I get a lovely sweet sugary mouthful at the end of the cup and I'll keep doing that until the doc (or dentist) tells me not to 🤭 (or until I can make better tasting coffee 🙄).
Never. Not saying you shouldn't if you like it, but if I make a cup of coffee that tastes like it needs to be sweetened, I double check how I made it, if that is normal & the last 8 or 9 coffees made the same way tasted good, then I suspect the coffee itself.
If a coffee seems balanced to me that's fine (doesn't need to be very sweet, just not particularly bitter, maybe similar sweetness to ripe fruit?), great if it is sweeter than normal, but the natural perceived sweetness in coffee is typically pretty delicate (sometimes not), sugar acts like a "sledgehammer of sweetness" to me & obscures any natural perceived sweetness.
But...oh dear, I think I just lied (hopefully no one will notice)...I do enjoy the odd coffee liqueur, even the odd Irish/Russian/Calypso coffee, or espresso Martini. But the coffee in these cases is not usually made by me.
Anyhow, I'm not a zealot in this respect, I like dark chocolate but occasionally indulge in milk & accept that lots of people prefer this...coffee seem similar to me in this respect. People are introduced to something with a certain characteristic & base their subsequent expectation around that.
Used to drink coffee white with 2 sugars years ago. Now black no sugar how I think coffee should be drank. Started by cutting sugar then trying with no milk. Now I struggle to drink coffee with milk in it at all.
wife drinks black two sugars but will not drink it without.
When I'm dialling in a coffee I generally have it black and unsweetened with a little hot water added.
Once that's done I generally drink it as an Americano with a dash of milk and half a Hermasetas tablet.
I use less than that sometimes now as I have become lactose intolerant and Lactose free milk is naturally sweeter.
If I am out I usually add a teaspoon of sugar or fake equivalent. It generally makes the coffee drinkable.
I'm there for the social aspect not the coffee.
I used to have sugar with my Cappuccino. Stopped doing that in 2004 and have never put sugar in my coffee again. Once I tried but I simply did not like the taste. I am afraid it is irreversible for me.
For me, it started as a kid. My dad started the trend saying "Why do you need sugar? Life is sweet enough". 😉 - then my mum followed and I too followed.
can't stand sugar in coffee or tea, and neither appreciate coffee mixed with any sweets (cake, biscuits, condensed milk, etc). I even tried recently cafe Bonbon and iced cafe Bonbon, but that doesn't really suit my palate either. The exception is a good Tiramisù, but only from selected people. 👍
For me, it started as a kid. My dad started the trend saying "Why do you need sugar? Life is sweet enough". 😉 - then my mum followed and I too followed.
can't stand sugar in coffee or tea, and neither appreciate coffee mixed with any sweets (cake, biscuits, condensed milk, etc). I even tried recently cafe Bonbon and iced cafe Bonbon, but that doesn't really suit my palate either. The exception is a good Tiramisù, but only from selected people. 👍
About 15-20% of the general population is what's known as H.S.P. (a Highly Sensitive Person). Have a look at the work of Dr Elaine Aron if you like. These people have central nervous systems that are slightly more evolved and as a result they're much more sensitive to input stimuli (sound, touch, light, taste, smell, feelings, weather, etc.)
I'm one of these HSPs. Even with a well-extracted coffee, it is too inherently bitter for me to enjoy without sugar. I've tried to wean myself off more than several times but no matter how long I go without sugar I just don't enjoy coffee without. Life's too short.... so sugar in coffee for me.
I used to have sugar many years ago but then went on holiday somewhere and didn't have any so just went with milk, turned out sugar is unnecessary when you have milk
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