Why we suggest tasting coffee without sugar or milk

A good coffee has far more to offer than simply a strong taste. Depending on its origin, its process and its roast, you can naturally find sweet, chocolate, fruity, floral, citrus or nutty notes.

What happens when we add sugar?

Sugar raises the perception of sweetness a great deal and can mask the acidity, the bitterness, the natural sweetness and other nuances of the coffee. A coffee that has been well selected, roasted and brewed can be naturally sweet. That is why we suggest trying it on its own first: it lets you know what it really tastes like before deciding whether it needs sugar.

And what about milk?

Milk brings fat, protein, sweetness and texture, and changes how the coffee is perceived. This does not mean coffee with milk is a bad thing; drinks such as cappuccino, latte and flat white are designed precisely to bring the two together. But if you want to assess a coffee and discover what it is like, it is better to try it without milk first. That way you can pick out its aroma, acidity, body, sweetness and particular notes.

A suggestion from Café Nueva Generación

Before adding sugar or milk, give the coffee a chance as it is. Smell it, take a first sip and let it cool a little. As the coffee cools, flavours and aromas can appear that were not obvious at the start. After that, make it however you like it best, because enjoying coffee is a personal thing too.

If you want to try it with whatever you have at home, our brewing methods guide has the recipe for all nine, from the chorreador to the espresso machine, with the coffee that suits each one.

A good coffee does not need to hide its flavour; it deserves to be known first.