My drinks of choice are long black, espresso (shot), cappuccino, each with a coffee spoon of sugar (approx 3 grams) always have used sugar and always will. As for raw and demerara, palm etc, I find these choices a little odd, from the purist point of view we hear that sugar is an adulterant, that good coffee stands on it's own and needs no additives, then we have those that suggest the sugars to use are demerara etc, unlike white which adds only sweetness with little or no flavour, these sugars definitely impart a taste (not to my liking) and alter the taste of the coffee. The sugar question is often raised in coffee forums, seems there are always the hard core who would never allow sugar to pass their lips, those who admit the use of sugar and are immediately cast into the wilderness and of course the silent majority who simply won't show their hand for fear of being labelled one way or the other. Oh, I guess there are also a few who claim never to use sugar but secretly indulge. :stir
