6 healthy ways to sweeten your coffee

If the goal is blood sugar, stevia and erythritol are the two that genuinely change nothing: stevia has no calories and erythritol about 0,2 kcal per gram, and neither raises glucose. Honey, maple syrup, coconut sugar and agave are marketed as natural but behave largely like sugar; agave is the weakest choice of all, being roughly 85 per cent fructose. Cinnamon is the outlier, since it makes coffee taste sweeter without adding anything. The honest answer, though, is that taste adapts: after two or three weeks of less sugar, the same cup tastes sweet again.

NATURALLY SWEET COFFEE

The coffee brewing techniques used in the past were in all respects immature. Whether it be the brewing technology itself and the associated roasting style, or the understanding of the importance of consistent grinding for coffee extraction. These times of the first and second coffee waves used sugar to obscure the often unpleasant flavours in coffee. Burnt and bitter coffee, at the same time from poor quality beans. Old and stale coffee was no exception. Throughout history, there have been frequent cases of coffee traders seeking to enrich themselves unfairly by taking advantage of customers. They sold ground coffee to which they mixed other, and especially cheap, ingredients. Unsurprisingly, people often sweetened such coffee by adding a lot of sugar.

Today, we drink coffee that is selected, carefully sorted and sold under the supervision ofcontrolling organisations. The preparation of coffee today is based on research and experience. Modern and precise technology is the key to perfect extraction. And perfectly extracted espresso offers a wide range of flavours. Fruity acidity and sweetness. The bitterness is minimal. It is a pleasant ending, a chocolatey, bitter aftertaste of the espresso.

SWEETEN YOUR COFFEE WITH MILK

Coffee and milk are a tried and tested combination. Milk simply suits coffee. A properly prepared cappuccino is very sweet in itself. Whole milk is used for the preparation, which is heated on a steam nozzle. When the milk is whisked, the barista controls its temperature, which must not exceed 70°C. Chemical processes in the heated milk cause the milk tobecome even thinner. If you are not a fan of classic animal milk, try coffee with plant milk . Almond milk in particular is very sweet. Of course, you have to take into account that the milk hides much of the overall range of flavours that the coffee base of such a drink contains.

The sweetest cappuccinos are made from espresso, which has been prepared from coffee with higher acidity. The reaction of the "acidic" coffee and the warm milk will multiply the sweetness in the cup. Such a cappuccino is almost a coffee dessert.

ALTERNATIVE ROUTES TO SWEETER COFFEE

If you decide to sweeten your coffee after all, try using a sweetener that isgood for your health. What's so bad about sweetening with classic white sugar? Despite the fact that nowadays even the most die-hard baristas have become quite tolerant (at least outwardly) of guests who sweeten their coffee, sweetening coffee with white sugar is not the best option. Because, as modern research shows, sugar is dangerousto aperson's health .

Classic sugar undergoes refining. That is, a purification process. All the substances that could be of any benefit to the body are removed in a special way. The resulting sugar does nothing positive for the body . On the contrary, it causes problems with diabetes and overweight. In addition to these already known negative effects, new studies are showing its bad effect on the human brain. When ingested, dopamine is flushed out and sugar becomes a literal drug for the human body. Like drugs, it affects and reduces the quality of life of anyone who indulges in foods and drinks containing this white sugar. But there are ways to sweeten your coffee in a healthier and natural way.

1. STEVIA

Themost well-known natural sweetener with positive benefits for the human body is stevia. It is obtained from the leaves of the Stevia Rebaudiana shrub, which grows in South America. It is suitable for people suffering from diabetes. It is even believed that it can help fight this disease. It also lowers blood pressure and contains no calories. Stevia is a 100% natural sweetener that has no negative effects on the human body.

2. XYLITOL

This substance, more precisely sugar alcohol, has the same sweetness as classic sugar. In contrast, it has up to 40% fewer calories. It is obtained from corn or birch wood. It is also a common ingredient in many fruits and vegetables. Like stevia, xylitol has no negative effects on the human body (on the contrary, it is toxic to dogs). It not only helps to sweeten, say, just coffee, but alsoincreases calcium absorption for your healthy bones and teeth.

3. MED

Honey is also inherently a sugar like the undesirable white sugar. However, its bad properties for human health are much lower almost minimal. In contrast, it contains many beneficial antioxidants, thus preventing or at least reducing the risk of disease. Honey can also do it with cholesterol. It raises the so-called "good" (HDL) cholesterol and lowers the "bad" (LDL) cholesterol. Of course, its typical taste will already influence how your coffee tastes.

4. JAVOR SIRUP

Thenatural syrup obtained by boiling maple sap has a lower glycemic index. In terms of its effect on blood sugar, it is much gentler than sugar, but still raises it a bit. Its health benefits are mainly positive, as maple sugar contains many antioxidants. It also provides the body with calcium, potassium, iron and many other minerals and vitamins.

5. SCORES

You can also use cinnamon to sweeten it. After mixing a little cinnamon into your coffee, your coffee will taste sweeter. At the same time, cinnamon promotes a faster metabolism, so if you want to cut down on sugar for weight loss reasons as well, cinnamon can help you in this aspect.

6. MELASA

Lastly, let's introduce molasses. This is produced as a by-product of sugar production. The process of making sugar involves crushing and juicing sugar cane or beets. The liquid thus obtained is then boiled. During cooking, the sugar crystallises and is collected. The juice that remains after this cooking is molasses. It contains antioxidants, vitamins andminerals. However, it also still contains a certain percentage of sugar. It is the molasses that brings us back to the beginning of this article, because brownsugar served in coffee shops may or may not contain molasses as a partially healthful ingredient.

WHAT ABOUT BROWN SUGAR?

We can come across different variations of brown sugar on the market. At first glance, brown sugar packets may look the same, but the manufacturing process is different. We can come across naturally brownsugar , thanks to the molasses mentioned above , or classic sugar coloured with caramel. Both sugars are simply sugars with all their negative effects. The naturally brown one with molasses has at least minimal benefits for our bodies.

SUMMARY

These six alternative sweeteners can replace conventional sugar. All of these ways to make coffee sweeter are natural and bring some benefits to the body. Whatever you add to your coffee, remember that everything will more or less change the taste of your coffee. And this is exactly why baristas are not happy to see their guests automatically adding sugar to their coffee without tasting it.

A professional barista knows the whole journey of the coffee he prepares. He knows how many people have been involved in its preparation and has an idea of the amount of work, time and care that has gone into this coffee. People have nurtured the coffee throughout the entire process to ensure that all aspects of its uniqueness shine through in the final result . After this arduous journey of the coffee from the plant through drying, sorting, transporting, roasting, it reaches the barista who, with the passion and experience gained through honest learning and training, prepares a perfectly balanced and harmonious espresso. This he presents, always smiling, to his guest as the result of his work, his work of art in the form of perfectly extracted coffee. At the same moment, the guest reaches for the sugar bowl...

Frequently asked questions

What is the best way to sweeten coffee?

For blood sugar, stevia or erythritol. For flavour, a small amount of honey or maple syrup, accepting that both count as sugar. For nothing at all, a pinch of cinnamon in the grounds, which shifts the perception of sweetness without adding calories.

What are the best natural sweeteners for coffee?

Stevia is natural in origin and calorie-free, though it carries a liquorice aftertaste that not everyone tolerates. Honey brings flavour and trace minerals but around 21 kcal per teaspoon. Coconut sugar is nutritionally close to ordinary sugar, so the health claim is mostly marketing.

Is agave syrup a healthy option?

Not particularly. Its low glycaemic index comes from being roughly 85 per cent fructose, and fructose is handled by the liver rather than raising blood glucose. A low reading on the glycaemic index is not the same as a good choice.

What about black coffee with sweetener?

It works and is the standard compromise. Just note that sweeteners keep the sweet-taste habit alive, so if the aim is to stop wanting sweet coffee at all, tapering the amount works better than substituting.

Does sugar affect the taste of the coffee itself?

Yes, and mostly by hiding it. Sugar masks acidity and bitterness alike, which is why speciality coffees are tasted black. If a coffee needs sweetening to be drinkable, the roast is usually too dark or the beans are stale.

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