Do you add sugar to your espresso? - Page 7

#61: Post by **Capuchin Monk** » May 22nd, 2023, 12:27 pm

BaristaBob wrote: natural sweetness out of the bean (of course I never touch dark, dark roasts),

That depends on the beans. Some still have natural sweetness in dark roast. If those beans are roasted lighter, the sweetness gets masked by tartness.

#62: Post by **chipman** » May 22nd, 2023, 1:42 pm

Condensed milk over espresso, (especially the iced version) is not much different than Vietnamese iced coffee.

#63: Post by **BaristaBob** » May 22nd, 2023, 6:25 pm

Capuchin Monk wrote:That depends on the beans. Some still have natural sweetness in dark roast. If those beans are roasted lighter, the sweetness gets masked by tartness.

Can't disagree with that. I have had a few dark roasted beans that do have a sweetness about them. My recent PNG had a nice sweetness, but it's an exception for me. Maybe I'm ordering the wrong brands?!

#64: Post by **Moka 1 Cup** » May 22nd, 2023, 7:21 pm

Espressofilo wrote:It's a Neapolitan thing, one of the weird things they do: they serve a coffee too hot, or too roasted (the Neapolitan roast is more pronounced than the average Italian), or sweet. Basically, they want to ruin your experience . So, when in Naples, ask "no sugar", and prudently wait before bringing the demitasse to your lips.

Here in Rome no barista would ask such a question, there usually is a choice of sweeteners (normal sugar, cane sugar, often some artificial sweeteners) on the counter. You can ask for a ristretto or a lungo, or maybe for a caffè al vetro (in a glass demitasse), but if you ask for sugar the obvious answer would be "it's on the counter".

Years ago typically there were one or two cups with sugar and a couple of spoons, one of each side of the bancone.
Now almost all bars have these, little bags with 4-5 grams of sugar. Sweeteners too.

#65: Post by **mathof** » May 24th, 2023, 7:52 am

I only add sugar when I don't like the coffee. It rarely makes it better. Maybe I should try adding it to coffee I like.

May 25th, 2023, 6:46 am

Yup, same thing here.

#67: Post by **Milligan** » May 27th, 2023, 3:06 pm

I agree, I've tried it back to back. Pull a medium/medium-dark shot. Sip straight. Add simple syrup. Sip again. Completely numbs the flavor. If the shot is good, why would one want to numb the flavor? I'd rather add water if it is too intense.

I'm sure it has a lot to do with how one expects their coffee to taste.

I'm DO have a sweet spot for caramel syrup in a medium-dark cappuccino on occasion.

#68: Post by **bullet08** » May 31st, 2023, 12:13 am

Mostly Italian espresso beans. Don't use sweetener.