Is it advisable to use sugar in coffee?
We all have different preferences when consuming coffee. There are those who crave a frothy, milky cup, others opt for something sweet like chocolate or simply an espresso. But what we agree on (most of us) is adding sugar in coffee or sweeteners, a practice that has been done for centuries and is still more valid than ever.
This habit, which has not conquered third wave coffee lovers, is far from disappearing in the near future. According to a survey carried out, it was discovered that 50% of the US population, continue sweetening your drink.
We know what you're wondering: Is it really good to add sugar to coffee? Where does this come from? Or why is it so common? All these and other questions will be answered throughout this article, so we invite you to continue reading and discover more about it.
Origins of sugar in coffee
Believe it or not, the relationship between sugar and coffee is almost 500 years old. Therefore, it is not at all new to mix them.
In 16th century Europe, sugar and coffee were considered great luxuries. This was because the latter had recently arrived in these lands and only the wealthy classes of the time could enjoy that drink. The beans at that time were of low quality, so their taste was not entirely pleasant. That's why some sugar was added to soften the bitter and intense flavor of the cup.
Fortunately, sugary and caffeinated beverages such as tea and coffee became cheaper and more accessible with the passage of time.
In fact, it was possible to know thanks to an NPR article, that consuming coffee with a touch of sugar was a luxury that was available to anyone during the 16th century. It was even the favorite option of workers from all unions, since it provided a good dose of energy, with which they endured their long days.
A relationship that went beyond
Until the 18th century, mixing sugar and coffee were quite popular. Well, that same year the first large-scale coffee roaster came out. Something that probably gave roasters more limited control over roasting.
Although at that time, roasting was mechanical, it is possible that sugar continued to be added to soften the intense flavors, a result of imprecision.
Instant coffee became popular in the 20th century, what no one knows is that there is a possibility that they were produced with inexpensive beans, generally from the Robusta variety. They did encourage consumers to add sugar.
Experts on the subject point out that sugar is capable of suppressing the acidity and bitterness of the grains, since, after balancing their acids, other flavors can be detected in the cup.
How does it work with specialty coffee?
Sugar in coffee may be a habit that remains in force. However, the world of specialty has remained outside of this. Many drinkers of specialty coffee They choose to consume their drink without milk and of course, without sugar.
The reason for this is that most people think that both sugar and milk, they overshadow the true flavors of the coffee. That is, the subtle, delicate or complex notes typical of the drink. On the other hand, there are those who claim that sugar and coffee largely depend on the drink, the occasion and the mood.
Some experts agree that milk drinks taste much better with sugar, since this is what gives it a special touch and makes it more attractive to the palate.
There is also the group that supports, in which honey and flavored syrups, They are an excellent alternative, because they are considered healthier than sugar itself. Diego Rosas Costa Rican Coffees, reveals that when he wants to hide a bad taste in coffee, he decides to add milk. While if a consumer wants to add sugar to the coffee he prepared, he assures that he would not judge him, since the intention is to enjoy the drink.
So is sugar bad for coffee?
Adding sugar to coffee may shock a good part of consumers. This is because its production is a process that can take months and even years, especially specialty beans, which is quite arduous work.
To explain it better, in the world of specialty, every step taken is based on offering the best coffee flavors, well, each one is unique. These are influenced by the variety (arabica) the use of fertilizers, the soil where the harvest was made, height, shade, to name a few factors. Subsequently, the roaster is the one who will be in charge of selecting a profile of roast, whoever considers that will highlight the qualities of the coffee. Finally, the barista is the one who will find the right recipe to surprise the consumer.
How will you see a fairly extensive and complicated process, which could be ruined by the simple fact of adding some sugar. As we detailed above, this would overshadow some notes, changing the balance of flavor and resulting in a sweeter coffee.
For a barista, a coffee will always be perfect, until sugar is added. They consider that the cup would not be the same. But in the eyes of the consumer, the story will be different.
In short, the way you consume coffee will always depend on each person's tastes. For example, if you are a barista you will not be able to prohibit sugar lovers from adding a little to their cup. Although, you can kindly suggest trying the drink without this ingredient, to see if they decide to add sweeteners or if they end up thanking you for the gesture and drinking it alone. The goal is to enjoy a good coffee, as long as it is freshly ground and whole grain. In this way we are contributing to the care of the Planet, supporting coffee-growing families and enjoying a quality drink.
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