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

The Count of Merkur Cristo

B&B's Emperor of Emojis
☀️Good Morning B & B!!! Shout-out.jpg

You mean there's a correct way to add sugar and cream to coffee1713713900882.gif

Now...come on...really1713713900882.gif

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

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.Newspaper.jpg

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. ⚖️

1713713640573.jpeg 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. 1713713070242.gif

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.

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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

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

My elbows leak
Staff member
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.
 
☀️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.

proxy.php


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

proxy.php
"[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

B&B's Emperor of Emojis
☀️[...] 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?][...]
Additon Icon.png...comment and question above in Blue.

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"Coffee has its own subtle language". CBJ
 

The Count of Merkur Cristo

B&B's Emperor of Emojis
My Coffee Friends :

1713750231094.png
In outside settings, I like my coffee with dry creamer (if they have any), and sugar. :001_rolle

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). ☕

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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'). 🤷‍♂️

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"Coffee has its own subtle language". CBJ
 

Phoenixkh

I shaved a fortune
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
 
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.
 
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.
 
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!
 
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