I really don't think you should be afraid to add sugar to a milk drink. If you are not sure if your milk is sweet enough, go to a place that makes good espresso and can correctly steam milk, and taste a cappuccino with and without sugar - see what you think.

For me, even the best prepared cappuccino without sugar tastes like cardboard. And I personally don't associate steamed milk as being sweet. I drink my espresso without sugar and enjoy the flavor - but add in steamed milk and my tongue says all that sweetness was diluted by the milk. So, I add sugar to my cappuccinos.

Don't think that there is something wrong if you want/need to add sugar. Its ok.

boredatwork wrote:I really don't think you should be afraid to add sugar to a milk drink. If you are not sure if your milk is sweet enough, go to a place that makes good espresso and can correctly steam milk, and taste a cappuccino with and without sugar - see what you think.

For me, even the best prepared cappuccino without sugar tastes like cardboard. And I personally don't associate steamed milk as being sweet. I drink my espresso without sugar and enjoy the flavor - but add in steamed milk and my tongue says all that sweetness was diluted by the milk. So, I add sugar to my cappuccinos.

Don't think that there is something wrong if you want/need to add sugar. Its ok.

Thanks for the insight. That's basically about where I am at:

straight espresso with no sugar

latte with steamed milk and some form of additional sweetener.

I'm going to swing by the local Peet's coffee and talk to the guy who seems to know his espresso and see what he has to say about steaming milk, etc. I'll also try their latte and see how it tastes. Like you say, you can take the best shot of espresso - add nearly perfectly steamed milk - and at best it tastes like coffee flavored cardboard.

Right now I'm just trying to sort of establish a base line to shoot for, so that I can determine if I'm in the ball park or not. I'm also working on my micro foamed milk for latte art. I can micro foam too much and end up with foam all over the top of my coffee (and blurry latte art) or end up going the other way and end up with milk that is too thin without enough foam and barely end up with any foam near the end of the pour. Some place in the middle is beautiful silky latte art - I just have to find it

Ray