We know that it would be best to avoid sugar or at least limit its consumption.
This is why more and more people are trying to learn how to drink coffee without the classic accompanying sachet.
Eliminating sugar, I know, is very difficult, because it means eliminating a habit. In addition, more of the taste of sugar has become fixed in the memory than the actual taste of coffee.
How do you get used to sugar-free coffee?
The trick is actually simple: decrease the dose of sweetener slowly and at most replace it with a tiny bit of milk .In time then you will also eliminate the milk and begin to enjoy it in its natural state.
It will still seem a little “strange” at first, but if you trust it, even just a little, I assure you that you will immediately begin to appreciate the incredible aromas you will taste in each cup. You will be able to experience unprecedented aromatic notes and also the different scents of fruit, cocoa, spices, citrus, flowers, caramel, roasted, and so on…
Some coffees you will feel will be more intense, some fresher and more delicate, some sweeter, some more citrusy and therefore pleasantly acidic, and some more bitter, but never uncomfortably so.
If you want to find out which coffee is perfect for you answer 3 simple questions and you will get the result right away!
If it is so easy to eliminate sugar, why do I always come back every time I have tried?
To start drinking this sugar-free beverage, it is essential to choose the right coffee. Indeed, not all lend themselves to this healthier consumption.
Too often you will have had really bad coffee, uncomfortably bitter, even with sugar. How could you then have drunk it without it?
This is because most roasters use a dark roast. To save on the quality of raw material, they are forced to hyper-toast the grains, almost to the point of burning them, to hide their defects from you.
Result: the unpleasant aromas, such as rubber, yuta, grass or wet wood, mold, etc., are covered, yes, but by the strong bitterness and hint of empyreumatic, i.e., ash, tar, burnt.
This is why it is thought that drinking coffee without sugar is almost impossible, given the very strong bitterness.
Instead, roasters who focus on all-round quality, like us at Ernani, make a careful selection of raw material, using only that which is free of defects. In this way, a medium roast can be adopted, which does not cover the natural flavors of the bean at all, but on the contrary enhances them to the fullest so that they can be savored in the cup.
By choosing a medium roast coffee you will be able with greater ease to eliminate the sugar.
You will flood your palate with flavor, thanks to the many aromatic nuances and the perfect balance of sweetness and intensity.
And you know what was the strangest thing for me?
After only a week of always drinking coffee without sugar, I said to myself, “Why not just once indulge in a little extra sweetness?”
So without thinking about it too much I added just one small teaspoon of sugar–well I couldn’t drink it. It was really too sweet and I didn’t like it anymore, because it didn’t actually taste like coffee, but it tasted like coffee syrup.
The coffee that most helped me eliminate sugar was Harmony because of its sweetness and creaminess. It reminded me so much of a dark chocolate, sugar was not needed!
Try it to believe. You will never want to go back!