Interesting topic. It is true in the end, we can thumb our noses quietly at those who use sugar in their coffees, but they are the ones who enjoy their coffee. Same story as decaf. the quality of a well roasted decaf is good these days. There are purists who thumb their noses at decaf espresso drinkers, including myself, but in the past, some have always let their grounds and beans sit in the hopper for goodness how long due to the lower ratio of decaf drinkers versus caffeinated drinker, so the quality in the cup suffers from the evil effects of oxygen. :doh: I came from a background of condensed milk coffees. Some asians have naturally sweet palates (same story with durian, asians love them, westerners are disgusted with them), plus the coffee brewed is of robusta origin. Over time, my family including mum n dad have adapted to enjoy their better quality coffee with only a little sugar in this western society, much to my happiness because the spin off is less chance of diabetes and better health benefits. 🙂 Gary at G
