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Date: 10 Sep 2006 10:43:13
From: Jim
Subject: how I came to use honey and sugar
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As a kid, I always liked my coffee with lots of milk and sugar. My step-dad
sometimes put honey in his coffee, and I thought he was nuts.
I didn't become a serious coffee-drinker until I was in my mid to late
twenties. By "serious" I don't mean that I bought an espresso machine or
started roasting my own beans, but only that I started drinking coffee every
day. I still used lots of milk and sugar in my coffee.
While traveling from Indiana down into Texas in 1980 or so, I noticed honey
on the table in a restaurant, and tried some in my coffee. I was trying to
get rid of that bitter taste coffee often seemed to have -- especially
restaurant coffee. I liked the coffee with honey in it.
I didn't use honey in my coffee at home because it was too expensive. But I
did eventually graduate from milk and sugar in coffee to just sugar. I
noticed that if the coffee was good, the sugar allowed me to get more of the
flavor, while still adding sweetness.
Really good coffee, of course, needs nothing added. But I had not found
really good coffee very often. I kept trying to use Folgers and Maxwell
House, etc. And I was slow to discover the things that make even a good
coffee taste bitter -- like leaving the heat on after it is brewed in a drip
coffee-maker, or filling the basket all the way up when making coffee.
We finally happened on a good commercial coffee brand that is found in most
stores. For us that is Yuban, the dark roast. The dark roast of a good
coffee adds a deeper flavor without adding bitterness. With Yuban we use
less coffee and still get lots of flavor.
Once in a while, I would use honey in my coffee. I like the flavor, but not
with milk, oddly enough. But I just could not see paying for the use of
honey all the time.
In recent years, I've been able to find a good clover honey (very sweet and
light) at a good price. So I started using honey in my coffee more often.
But I use two teaspoons per cup (16oz) and so the honey goes pretty fast.
Then one day, to try and stretch the honey until I could get to the store
again, I used half sugar and half honey. I was still able to get much of the
honey flavor, without using so much.
I noticed that cane sugar works better than beet sugar, when mixing with
honey. Cane sugar has a sweeter taste.
At some point I started pre-mixing the sugar and honey in a small container.
That way, I can simply get the half and half mix at once, without doing
tricks with the spoon, to avoid getting honey in the sugar, and so on. And
this works well for me. About once every two weeks, I mix up my sugar and
honey in a plastic container and then use out of that batch each day.
Now I seem to have the best of what I like in coffee. Plenty of flavor, no
bitterness to try and cover up, and the sweetness I enjoy to help kick-start
the day.
Pazzo
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Date: 11 Sep 2006 18:09:58
From: anthony
Subject: Re: how I came to use honey and sugar
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> I have just started using sugar in the raw (tordnado or something like
> that). Gives a lil bit different flavor than just reg sugar. Might be
> something to try if ya get a chance. Alot of local coffee houses around here
> have packets of it out with thier regular sugar, could try it there befor
> buying a box of it.
In Australia we call it 'raw sugar' if it's the same stuff you're
talking about, and it's really rare to find anyone using the processed
white stuff. I don't think we've bought processed white sugar in any
form for more than a couple of decades. DOn't know if it's really
better for you than the processed stuff, but it looks better!
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Date: 13 Sep 2006 20:40:52
From: Johnny
Subject: Re: how I came to use honey and sugar
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"anthony" <anthonyjhcnospam@netscape.net > wrote in message
news:1158023398.024611.184550@b28g2000cwb.googlegroups.com...
> > I have just started using sugar in the raw (tordnado or something like
> > that). Gives a lil bit different flavor than just reg sugar. Might be
> > something to try if ya get a chance. Alot of local coffee houses around
here
> > have packets of it out with thier regular sugar, could try it there
befor
> > buying a box of it.
>
> In Australia we call it 'raw sugar' if it's the same stuff you're
> talking about, and it's really rare to find anyone using the processed
> white stuff. I don't think we've bought processed white sugar in any
> form for more than a couple of decades. DOn't know if it's really
> better for you than the processed stuff, but it looks better!
>
there's some more info about the various types here but some of it may not
apply down your way.
http://joyofbaking.com/sugar.html
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Date: 13 Sep 2006 17:55:26
From:
Subject: Re: how I came to use honey and sugar
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On Wed, 13 Sep 2006 20:40:52 -0700, "Johnny"
<removethis.huuanito@hotmail.com > wrote:
>
>"anthony" <anthonyjhcnospam@netscape.net> wrote in message
>news:1158023398.024611.184550@b28g2000cwb.googlegroups.com...
>> > I have just started using sugar in the raw (tordnado or something
like
>> > that). Gives a lil bit different flavor than just reg sugar.
Might be
>> > something to try if ya get a chance. Alot of local coffee houses
around
>here
>> > have packets of it out with thier regular sugar, could try it
there
>befor
>> > buying a box of it.
>>
>> In Australia we call it 'raw sugar' if it's the same stuff you're
>> talking about, and it's really rare to find anyone using the
processed
>> white stuff. I don't think we've bought processed white sugar in
any
>> form for more than a couple of decades. DOn't know if it's really
>> better for you than the processed stuff, but it looks better!
>>
>
>there's some more info about the various types here but some of it
may not
>apply down your way.
>http://joyofbaking.com/sugar.html
>
My grand father, my father and my husband were sugar farmers. Ask me
any questions abut sugar cane, I ought to know.
aloha,
Cea
--smithfarms.com
farmers of pure kona
roast beans to kona to email
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Date: 10 Sep 2006 18:06:40
From: anthony
Subject: Re: how I came to use honey and sugar
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Just on a whim, the other day I sweetened a macchiato with half a small
spoon of pure maple syrup .. something I'd do only once a year at
most, but the result was pretty pleasing, even if I did insult the god
espresso.....
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Date: 21 Sep 2006 17:49:44
From: Lionel
Subject: Re: how I came to use honey and sugar
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On 10 Sep 2006 18:06:40 -0700, "anthony"
<anthonyjhcnospam@netscape.net > opined:
>
>Just on a whim, the other day I sweetened a macchiato with half a small
>spoon of pure maple syrup .. something I'd do only once a year at
>most, but the result was pretty pleasing, even if I did insult the god
>espresso.....
I did that once after discovering that I'd run out of sugar while
working late (IT) one night. It's not something I'd want to do every
day, but it's very nice when I'm in the mood for it. Maple syrup or
honey also go well in coffee with a shot of whiskey. :)
--
W
.
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Date: 11 Sep 2006 15:43:02
From: berger
Subject: Re: how I came to use honey and sugar
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"anthony" <anthonyjhcnospam@netscape.net > wrote in message
news:1157936800.261832.159020@i3g2000cwc.googlegroups.com...
>
> Just on a whim, the other day I sweetened a macchiato with half a small
> spoon of pure maple syrup .. something I'd do only once a year at
> most, but the result was pretty pleasing, even if I did insult the god
> espresso.....
>
I have just started using sugar in the raw (tordnado or something like
that). Gives a lil bit different flavor than just reg sugar. Might be
something to try if ya get a chance. Alot of local coffee houses around here
have packets of it out with thier regular sugar, could try it there befor
buying a box of it.
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Date: 10 Sep 2006 13:25:02
From:
Subject: Re: how I came to use honey and sugar
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On Sun, 10 Sep 2006 10:43:13 -0600, "Jim" <pazzo@pazzoland.com > wrote:
snippage..........
>
>In recent years, I've been able to find a good clover honey (very
sweet and
>light) at a good price. So I started using honey in my coffee more
often.
>But I use two teaspoons per cup (16oz) and so the honey goes pretty
fast.
>Then one day, to try and stretch the honey until I could get to the
store
>again, I used half sugar and half honey. I was still able to get much
of the
>honey flavor, without using so much.
>
>I noticed that cane sugar works better than beet sugar, when mixing
with
>honey. Cane sugar has a sweeter taste.
Inferior honey is often mixed with sugar and water to stretch it
before one buys it. Also if the bees can't get enough nectar during
the foraging season,their food supplied is augmented by the bee keeper
with sugar and water...and a real honey lover can taste the sugar and
water that has sustained the bees during their (non) nectar gathering.
aloha,
Cea
--smithfarms.com
farmers of pure kona
roast beans to kona to email
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Date: 10 Sep 2006 13:29:17
From: jim schulman
Subject: Re: how I came to use honey and sugar
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On Sun, 10 Sep 2006 10:43:13 -0600, "Jim" <pazzo@pazzoland.com > wrote:
>We finally happened on a good commercial coffee brand that is found in most
>stores. For us that is Yuban, the dark roast. The dark roast of a good
>coffee adds a deeper flavor without adding bitterness. With Yuban we use
>less coffee and still get lots of flavor.
Welcome to alt.coffee. You might want to try reading
http://coffeefaq.com/site/node/96
before posting too much.
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