Posted in Kafevend Blog
Coffee can be an
overpowering drink for some, but with the aid of a variety of
condiments, even reluctant coffee drinkers will find a palatable
Clearly, the most commonly
used addition is sugar. White sugar is the most processed, separated
from molasses and crystallized. Brown sugar is less processed, or a
white sugar with molasses added back in. A natural brown sugar, much
favoured in coffee drinking circles, is demerara, named after a
region in South America that was colonised by the Dutch in 1611. It
was from the sugar fields there that demerara sugar was first
produced. Another potential sweetener is honey.
Milk lies only just behind
the use of sugar. As well as being added as is to coffee, milk is
often used to create slightly more complex coffees, such as lattes,
cappucinos and the like, often by heating it and creating a foam.
Besides the chocolate in a
drink such as the Mocha, powdered chocolate is often used as a
topping on cappuccinos, where it sits on the froth. Besides
sweetening the brew, it can be used to add to the visual
presentation. Cinnamon can be used in much the same way.
Classic alcoholic additions
include amaretto, rum ,tia maria ,and chocolate liqueur. My personal
favourite is Irish cream, lending it a creamy texture and a sweeter
taste, along with the alcoholic kick.
Any other favourites? Why
not share them with your friends!