We drink a lot of milk-based drinks, especially in the morning. The first one is usually a 6-ounce traditional cappuccino with lots of floaty foam. We both take a bit of sugar, usually muscovado, sometimes demerara. For years I've put the sugar in the cups and pulled the shot over the sugar...don't know why...perhaps an old habit from years of making Cuban coffee.
Sometimes, I put in some flavouring, usually maple syrup (don't judge me too harshly...I'm Canadian and we put that s**t in everything
). The other day, I put the maple syrup in the milk and foamed it. The QC department pronounced this a superior cup. I noticed when foaming it that the texture of the foam was thicker (no latte art here). Just for fun, the next day I put the sugar in the milk. Similar result, but not quite as "stiff" a foam as with the maple syrup. Again, kudos from the wife. The next day, I want back to putting the sugar in the cup. She-who-must-be-obeyed immediately said, "This does not taste as good as yesterday." This morning, back to sugar in the milk...well, what'ya know one sip and she gave her approval.
So, what does all this mean? I've no idea. Same coffee, same machine, same sugar, slightly different method of combining them all together. Has anyone else messed around with this idea? I did a quick search and turned up nothing.