Have you ever wondered why some people need sugar in their coffee? Here I explain it to you:

First, commercial coffee is equivalent to quality problems.

Commercial coffees usually use low quality beans, often defective. To hide these defects, they roast them so much that they end up burnt, leaving a bitter and flat taste. The solution? Sugar, but that does not fix the low quality.

Second, specialty coffee is different. Each bean is carefully selected, harvested at its exact point of maturity and roasted by experts. This process brings out unique flavors such as fruity, floral, chocolaty or citrus notes, a coffee that has nothing to hide!

What happens when you add sugar? You cover up its natural sweetness and all the complexity of its flavors. It's like covering a work of art with a coat of paint - you lose the best!

My advice: Try your coffee without sugar, learn to distinguish a quality coffee and share this message with someone who still puts sugar in their coffee and help them discover what a good coffee is.