How much sugar in coffee is too much?

How much sugar in coffee is too much?

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0 thoughts on “How much sugar in coffee is too much?”

  1. Daily sugar intake should not exceed 20 grams. Imagine, if you drink one can of coke you will probably get more then 25 grams. Consider sugar as your enemy. If you force yourself to drink without sugar for 2 weeks, you wont be able to drink it with sugar anymore. I can say this as a man who put down 120 lbs in his life.

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  2. Sugar intake is a big problem. You should try and restrict it as much as you can, because even if you don’t add it to stuff like coffee, you’re likely getting more than you should in your daily diet in any case.
    So, to answer your question: any amount is too much. But as sweeteners also carry health risks (which are recently discovered and may take a while to become mainstream, just like trans fats did), it’s better to use sugar than replace it with sweeteners.
    Do your best to cut down the sugar in your coffee a little at a time. If (like my dearly beloved) you expect 4 sugars in your coffee, cut it down to 4 flat sugars, then 3.75 flat sugars and so on. You’ll barely notice if you do it over a few months, and eventually, you’ll be able to cut it out entirely.
    I did this. Then I stuck with half a sugar for years, until one day I ran out and had one without, realized that it was pretty similar, and never looked back.

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  3. It is purely a matter of taste.
    Some coffee recipes, like Cuban coffee (Café Cubano), made with espresso, has quite a bit of sugar, and even a sugar foam is part of its popularity.
    Café au lait, as it is served in New Orleans at popular places like Morning Call and Café du Monde, leave it up to the individual to decided whether to add sugar, and how much. Traditionally, a teaspoon for a 6-ounce cup of café au lait is about the average.
    Before the 1990s, when American coffee shops like Starbucks and Peet’s first came on the scene, Americans were used to fairly weak coffee. Restaurants and diners across the U.S. served weak coffee that wasn’t much stronger than tea. But, all that changed in the 1990s, when Starbucks introduced Americans to really good strong coffee. The flavor of Starbucks dark roast coffees like their Pike Place blend, Sumatra, Komodo Dragon, Verona blend, etc., are enhanced by the addition of a bit of sugar.
    Again, it is all a matter of personal taste, and there is no right or wrong amount.

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  4. Currently, I use a 1/4 teaspoon sugar with a 1/4 cup 1% milk to about 220g of liquid coffee. The coffee is 1:17 brew ratio. The beans are roasted locally at a specialty shop than I really like and I grind my beans myself. Then pour-over with a device close to a Chemex. The sugar is a very small amount, just to cut the bitterness but not to be sweet. I have a family member that prefers about a tablespoon of sugar. I think standard is 1–2 teaspoon.

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  5. It completely depends on yourself. You should add as much sugar as your taste-buds want. But if you are using a coffee maker with grinder , you should follow their guidelines obviously.

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  6. I completely cut out (added) sugar by having lattes without sugar. With good ingredients (particularly, properly roasted espresso beans), I don’t miss the sugar. An “appropriate” amount is subjective, but is typically between 1-2 teaspoons per 6-oz cup. I also put 1 sugar packet in a double espresso.
    It really depends on why you’re limiting the sugar content of your coffee. If you’re having any kind of sugary soda drink during the day, it will make the amount of sugar in your coffee look small by comparison even if you have 4-5 teaspoons per cup (1 tsp is about 4 grams of sugar).

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  7. Well that’s obviously a personal preference question…since I only like coffee hot and black, one drop of sugar in coffee is one drop too much for me. But it seems that the majority of coffee drinkers DON’T drink it black, so plenty of people have a different personal preference here.

    Eight O’Clock

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  8. Whatever suits your taste. But at some point the sugar will no longer dissolve in the liquid. Is it the coffee or is it the sugar you really worry about? There are perfectly suitable sugar substitutes and of course there is decaffeinated coffee.

    Victor Allen’s

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  9. Have as much as you like as long as it is organic sugar. Regular sugar has glyphosate (Round Up) sprayed on it as a “ripener” and this is the real problem with most cane sugars along with bleaching it, kiln-drying it and stripping away it’s mineral content. Organic Turbinado or organic brown sugar should be safe and healthy. Sugar is necessary for energy and mental balance especially in the areas of discipline and self-control.

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  10. Not one grain. Not once.
    If you are sweetening coffee, what you actually want is dessert. Admit it. Own it. Then get a brownie or cookie.

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  11. For a 150 ml Cappuccino which is approximately 25 ml of coffee and 85 ml of milk, ( Note that in a Cappuccino a portion of the volume is made up by froth which is why 85+25<150 ). Approximately 4.5 grams of sugar is from the milk which means you can still add another 34.5 grams of sugar to be equivalent to a can of coke. And to be equivalent per volume (using 110ml as the volume since the froth doesn't count as it is essentially air) you would need to add an additional 7 grams of sugar (nearly two teaspoons).

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  12. Any sugar at all.
    But that;s just my personal preference. I used to take sugar in my coffee until i quit. at first it tasted bad but after about a month i acclimatized to the new flavour.
    Now if I have coffee with sugar it does not taste sweet, it just tastes as if it has this weird chemical flavour.

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