There's A Correct Order To Add Sugar And Cream To Coffee

[The Count of Merkur Cristo]

Good Morning B & B!!!

You mean there's a correct way to add sugar and cream to coffee

Now...come on...really

You got to be kidding me (and all along these years...the Mrs & I have been doing it wrong).

By Chloe O'Donnell - Chowhound - April 20, 2024

"A person's coffee order is something of a caffeinated fingerprint. At first glance, everyone's may look more or less the same,

but if you look closer, you'll see all the little variations that make each one unique.

Perhaps you prefer to sweeten your cup of joe with a mix of honey and maple syrup, or maybe you refuse to drink anything other than coffee made with tap water. If you're a frequent coffee drinker, then you know that even the smallest tweak — from the type of water you use to your grinder's cleanliness to the shape of your mug — can greatly alter the drinking experience.

For many folks, the most important part of coffee customization is achieving the correct sugar-to-cream ratio.

The former brings out coffee's sweetness, while the latter makes the beverage smoother and less bitter. But the amount of these additions isn't the only factor that makes a difference — the order in which you add them matters, too. For the best results, always add sugar to your coffee before the cream. By stirring sugar into hot coffee first, you ensure that the liquid is still warm enough to properly dissolve the sugar before the cream cools everything down.

Always add sugar first

Unless you take the time to heat up whatever milk or cream you're using, this liquid will always make your cup of coffee colder, regardless of whether you add it before or after the sugar. While sugar will eventually melt over low heat, it melts faster in hot liquids, so the sooner you add it to your coffee, the better. Otherwise, all of the sugar may collect at the bottom of your mug.

Your coffee won't be properly sweetened, and you'll be left with a final sip of grainy sugar. This problem is even more common for sugars with large crystals like cane and turbinado sugar. To ensure that all of your additions get thoroughly mixed, try adding sugar to your mug before you pour in the hot coffee.

Of course, these factors don't really apply to iced coffees since everything is already cold. For a well-sweetened iced coffee, add sugar (and then cream) to hot coffee before shaking it with ice instead of after.

Alternatively, if cold is your preferred coffee temperature, you may consider investing in a bottle of simple syrup or making
your own.

Even instant coffee can be made to taste artisanal with the proper steps, so step up your own java routine by always adding
sugar first.

Works Cited: Correct Order...Add Sugar First...Then Cream In Your Coffee

"[Coffee:] Black as the devil, hot as hell, pure as an angel, sweet as love". Charles Maurice de Talleyrand-Périgord

 

[malocchio]

For Greek , Turkish , Arabic style coffee the sugar is always added to the dry coffee in the pot , stirred , then when gently heated another quick stir before it heats up too much . Cream is already in the cup and warming up . I sometimes use low fat sweetened condensed milk which rests in the cup to warm up so it doesn't cool off the coffee too much.

 

[luvmysuper]

I don't have to worry, as I drink it black!
There's an interesting debate that goes on about heat transfer, with some measurements seeming to indicate it is true, though not enough to convince the unconvinced.
It's a well known fact that heat transfer from hot to cold items occurs most efficiently when the difference in temperature is greater.
Thus, letting a cup of hot coffee set for 5 minutes, (difference between coffee temp and room air temp) then adding an ice cube (difference in coffee temp and ice cube temp) will result in a lower overall temperature of the coffee than adding an ice cube first then letting the coffee set for 5 minutes.
By the way - if granulated sugar is a problem for folks, it's very easy to make sugar syrup, and then - even if added to a cold liquid, it dissolves easily.

 

[Mojo88]

Good Morning B & B!!! View attachment 1833416

You mean there's a correct way to add sugar and cream to coffeeView attachment 1833382

Now...come on...reallyView attachment 1833382

You got to be kidding me (and all along these years...the Mrs & I have been doing it wrong). View attachment 1833354

By Chloe O'Donnell - Chowhound - April 20, 2024

"A person's coffee order is something of a caffeinated fingerprint. At first glance, everyone's may look more or less the same,

but if you look closer, you'll see all the little variations that make each one unique.View attachment 1833414

Perhaps you prefer to sweeten your cup of joe with a mix of honey and maple syrup, or maybe you refuse to drink anything other than coffee made with tap water. If you're a frequent coffee drinker, then you know that even the smallest tweak — from the type of water you use to your grinder's cleanliness to the shape of your mug — can greatly alter the drinking experience.

For many folks, the most important part of coffee customization is achieving the correct sugar-to-cream ratio.

View attachment 1833373 The former brings out coffee's sweetness, while the latter makes the beverage smoother and less bitter. But the amount of these additions isn't the only factor that makes a difference — the order in which you add them matters, too. For the best results, always add sugar to your coffee before the cream. By stirring sugar into hot coffee first, you ensure that the liquid is still warm enough to properly dissolve the sugar before the cream cools everything down.

Always add sugar first

Unless you take the time to heat up whatever milk or cream you're using, this liquid will always make your cup of coffee colder, regardless of whether you add it before or after the sugar. While sugar will eventually melt over low heat, it melts faster in hot liquids, so the sooner you add it to your coffee, the better. Otherwise, all of the sugar may collect at the bottom of your mug. View attachment 1833364

Your coffee won't be properly sweetened, and you'll be left with a final sip of grainy sugar. This problem is even more common for sugars with large crystals like cane and turbinado sugar. To ensure that all of your additions get thoroughly mixed, try adding sugar to your mug before you pour in the hot coffee.

Of course, these factors don't really apply to iced coffees since everything is already cold. For a well-sweetened iced coffee, add sugar (and then cream) to hot coffee before shaking it with ice instead of after.

Alternatively, if cold is your preferred coffee temperature, you may consider investing in a bottle of simple syrup or making
your own.

Even instant coffee can be made to taste artisanal with the proper steps, so step up your own java routine by always adding
sugar first.

Works Cited: Correct Order...Add Sugar First...Then Cream In Your Coffee

"[Coffee:] Black as the devil, hot as hell, pure as an angel, sweet as love". Charles Maurice de Talleyrand-Périgord

In addition to adding sugar and creamer, stirring is also important in my opinion.

We used to do a demonstration when selling catalyzed coatings. We would take 128 oz of part A and 12 oz of catalyst and have shops mix it as they normally would. Then we would put red food coloring in same next batch and have them mix it. The vast majority would under mix which led to curing and performance issues. We made them create a vortex and it insured proper mixing.

I know it’s coffee and viscosity issues are different, but if you put a stirrer in and just do a couple quick stirs it never gets totally dispersed. I always add sugar first if using it and use a spoon and never a stirrer. Maybe it’s just me, but I think my coffee tastes the same from start to finish.

 

[The Count of Merkur Cristo]

[...] For the best results, always add sugar to your coffee before the cream. By stirring sugar into hot coffee first, you ensure that the liquid is still warm enough to properly dissolve the sugar before the cream cools everything down. [hmmm...does this 'imply' that this advice does not pertain to 'dry creamers'...right?][...]

...comment and question above in Blue.

"Coffee has its own subtle language". CBJ

 

[DrStrange]

I like my coffee cold and bitter,
Like My Women!



(apologies to whoever I stole that from)

 

[StlEd]

I have to wonder how much sugar they are adding, if they are having problems with it not dissolving in warm coffee.

 

[The Count of Merkur Cristo]

My Coffee Friends :

In outside settings, I like my coffee with dry creamer (if they have any), and sugar.

If they fresh cream, I ask to have the cream 'warmed-up' (which I do at home if we have any on hand), but not scolding hot (which might 'cuddle' when added to hot coffee).

But you know what really 'grinds my gears'...is to get served hot coffee with cold cream (and when used becomes tepid coffee), and/or getting a cup of 'joe' filled to the brim (you can't add any creamer and/or sugar w/o a 'mess').

"Coffee has its own subtle language". CBJ

 

[Toothpick]

Lies.

No professional coffee drinker adds cream and sugar. Now excuse me while I trim my copious chest hairs.

 

[Hair Scraper]

I used to work with a woman who added some coffee to her cream, and that's just wrong.

I like my coffee cold and bitter,
Like My Women!



(apologies to whoever I stole that from)

I have a coworker that worked with a guy who used to say he liked his ground up and in the freezer, like...

(apologies here too)

 

[Phoenixkh]

I use a Yeti 30 ounce Rambler... and the heretical Coffee Mate plastic creamer... I let the plastic cream dissolve first... then add Raw sugar and stir with a long, spinning drink spoon.... Works for me. <eg>

I was going to add an Amazon link to the OXO spinning spoons "we" all use... but they seem to be out of stock with no restocking date.

But here it is from another supplier: OXO Good Grips Spinning Bar Spoon in Silver - https://www.winestuff.com/products/oxo-good-grips-reg-spinning-bar-spoon-in-silver

 

[borwish]

Sugar is the first thing in my mug. Add the coffee, stir, add 2% milk, stir.

I can't get my wife to wrap her head around the iced coffee thing. She likes to make it in a tumbler, finish getting ready, and then leave. I keep telling her do everything except add the ice, finish getting ready, add ice, then go.

 

[njpaddy]

I took my coffee with milk and sugar until I began dating my wife in the late 1960s. She and her roommate never had milk or sugar in their apartment, so my coffee choice was black or none. Once you get used to black coffee, you can't go back. Iced coffee is even more sacrilegious in our house. We have milk and sugar for those who want it, but if anyone wants iced coffee they need to stop at Starbucks or DD before they get here.

 

[Jim in NZ]

I steam the milk - enough for 2 x 10 Oz cups, with 2 teaspoons of sugar in the cold milk. That way, the sugar gets to completely dissolve and the milk is heated to 65ºC. I add it to a shot of espresso, and voila - a great flat white!

 

[Quaznoid]

Put the milk and sweetener in first, then pour in the coffee. It mixes itself, no stir required.

 

[Ad Astra]

All roads lead to Rome.

AA

 

[Albert V]

I like my coffee cold and bitter,
Like My Women!

Good one. I recall being on a cruise very long ago, about 35 years ago. One of the crew told me when we dock (on one of the islands in the Bahamas as part of the trip) that he was going to get himself a “coffee girl”. I asked him, what is a ‘coffee girl’? He replied, “Strong, Hot, and Black.” Very memorable quote - loved it.

 

[86-foxtrot]

Put the milk and sweetener in first, then pour in the coffee. It mixes itself, no stir required.

I do the same. Half and Half with Organic Stevia first. I stir the coffee cup / tumbler until they're both mixed well. Pour over hot coffee on top. Simple and don't need a waste cleaning a spoon.

 

[Omega48]

Typically I do not put any sugar first, and then I do not add the cream. I have never tried it backwards, but I guess it would not make a big difference.

 

[Leverspro]

Strictly post-laterian. Pre-laterians are heretics.