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My Confession: Breaking the Sugar Habit
Hello, my name is Joe and I'm a sugar user. I can't seem to lower the amount I use in coffee. I think it is hampering my ability to taste the attributes of the coffee itself.

I'd like to break the sugar habit. Probably wouldn't hurt my waistline either.

Does anyone have any suggestion on how to shift from black coffee with quite a bit of sugar to just black coffee? Or at least a suggestion on how to reduce overall sweetening.

I am holding back on roasting my samplers until I can break the habit. No sense in tasting different coffees if they are all covered up with sugar.

1st let me say that there is NOTHING wrong with using sugar in your coffee.

your taste buds require a sweeter cup.

I suggest you not worry so much over the sugar issue and enjoy your fresh roasted coffee however you want...

why not have your first few sips without sugar, add a small amount of sugar and finish up the cup. write down your impressions after the no sugar v. sugar.


Hello, Joe! Do you eat other sweets and carbs? Perhaps the reason for using so much sugar is that you like sugar, not that you dislike black coffee. Something to consider. Regardless, I think your best bet is to taper off by using one teaspoon less per week.

I used to put half-and-half in my coffee. What broke me of the habit was two things. First, home roasting. Fresh Arabica doesn't need bitter-reducing cream. Second, I'd have to omit the cream on days I'd have fasting blood tests done. But, I didn't want to go without my cup of coffee, so I drank black coffee on those days. After a while, I stopped buying H&H.
1 pound electric sample roaster, 3 pound direct-flame roaster, both handmade; modified Mazzer Mini grinder, LaSpaziale Vivaldi II automatic espresso machine. When the electricity goes out I make vacpot coffee from beans ground on my Zassenhaus hand grinder, and heat the water with a teakettle on the gas range.
We, my wife and I, like fat free milk in our coffee. What I do to taste the coffee is a small, 4 oz cup of just black that we drink first. I now drink black more often, and my wife recently said the same thing. The black allows more assessment of the roast, but the milk is just how we like it.

Fasting labs .. I do them at the VA hospital several times a year, i have been bringing breakfast and a thermos of coffee for after the early morning blood draw. I will try black before the drive to the 'big city' for the test next month.

Ken (back) in NC
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
I enjoy other sweets and I seem to go in phases. I'll crave sweets sometimes and other times I don't, but I am trying to lose weight. I will try cutting back slowly. I have been taking sips before adding sugar and on my latest roasts it is drinkable, but I enjoy the sugar.
Bonsai Doug
No suggestions from me. Before starting home roasting I used sugar in both my regular coffee and my espressos. Since I started roasting I've dropped the sugar completely. The flavors of freshly roasted coffee and freshly roasted/ground espresso has simply overtaken my desire for a sweetened cup.
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