{"id":1806,"date":"2020-06-29T07:46:20","date_gmt":"2020-06-29T05:46:20","guid":{"rendered":"https:\/\/www.coffee-spirit.maxicoffee.com\/article\/the-big-coffee-dilemma-to-sugar-or-not-to-sugar\/"},"modified":"2026-03-12T09:47:39","modified_gmt":"2026-03-12T08:47:39","slug":"the-big-coffee-dilemma-to-sugar-or-not-to-sugar","status":"publish","type":"article","link":"https:\/\/www.coffee-spirit.maxicoffee.com\/en-gb\/article\/the-big-coffee-dilemma-to-sugar-or-not-to-sugar\/","title":{"rendered":"The big coffee dilemma: to sugar or not to sugar?"},"content":{"rendered":"\n
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Why do we put sugar in coffee?<\/b><\/h2>\n

\"espresso\"<\/p>\n

The \u201ccoffee + sugar\u201d combination is nothing new. Let\u2019s face it, we probably all started out that way.<\/p>\n

But why? Well, in small doses, sugar acts as a flavour enhancer. But more than anything, it serves to\u00a0mask the \u201cdefects\u201d of coffee<\/b>, including its pronounced bitterness.<\/p>\n

The taste of sugar is particularly appealing because it suggests to our brain that we\u2019re eating high-calorie food. This is a big part of the\u00a0feeling of pleasure<\/b>\u00a0that we get when tasting coffee.<\/p>\n

We tend to put sugar in over-roasted (overcooked) coffee that has a more bitter taste (a sort of grilled bitterness).<\/p>\n

But did you know that it\u2019s\u00a0not the end of the world if your coffee is bitter? Let me explain!<\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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How to drink coffee without sugar: my top tips<\/b><\/h2>\n

Many of us have preconceptions about coffee<\/strong>. Or more specifically, about its taste. <\/span>In our collective imagination, the taste of coffee MUST be bitter.<\/span> However, if we look at the criteria identified by the SCA (the Specialty Coffee Association<\/strong>, the body that represents the best coffees in the world), too much bitterness is a defect!<\/span> Coffee has not one but SEVERAL flavours and for coffee to taste GOOD, you have to find the perfect balance between bitterness, acidity and sweetness.<\/span> Because yes, some coffee acquires a natural sweetness<\/strong> in accordance with where it is grown, how it is processed following harvest and how it is roasted.<\/span> For example, the Moka Odako from Ethiopia <\/span>naturally develops notes of mango, mandarine and caramel.<\/span><\/p>\n

The pros and cons of coffee without sugar<\/b><\/h2>\n

Advantages:<\/h3>\n