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For many people, the idea of a morning cup of coffee is associated with automatically reaching for the sugar bowl. A myth prevails that coffee is naturally a bitter and astringent liquid that needs to be heavily sweetened to make it pleasant. In the world of specialty coffee, however, sugar at the bar is a bit of a sin. High-quality coffee beans hide an amazing, natural sweetness within, which is created by proper cultivation and precise processing. If you know how to choose and prepare the beans correctly, you will find that you will never miss sugar in your coffee again.

The journey to sweet coffee begins right on the plantation. The coffee plant is a fruit shrub, and a fully ripe coffee cherry contains a huge amount of natural sugars. The key is therefore hand-picking, where farmers pluck exclusively perfectly ripe, deep red fruits. The processing method also plays a huge role. If you are looking for maximum sweetness, reach for coffees processed by the natural (dry) method or the “honey” method. In these processes, the coffee bean dries in direct contact with the sweet fruit pulp, thanks to which it literally absorbs all the natural sugars.

The second important stop on the way to a sweet cup is roasting. It is a fascinating chemistry where the roaster acts as an alchemist. During roasting, the so-called Maillard reaction and caramelization occur, when complex carbohydrates inside the bean change into simple, sweet sugars. If coffee is roasted too darkly (as is customary with commercial coffees from the supermarket), these sugars burn completely and turn into an unpleasant, smoky bitterness. Lighter to medium roasting, typical for specialty coffee, on the contrary, allows sweet notes of caramel, milk chocolate, or ripe fruit to shine fully.

However, you can ruin even the best beans with incorrect preparation at home. The goal of every barista is to find the so-called “sweet spot” – the moment of perfect extraction. If you grind the coffee too coarsely or brew it for a short time (under-extracted coffee), the result will be unpleasantly acidic. Conversely, too fine a grind and overly hot water over-extract the coffee, pulling only bitterness out of it. Sweetness is released in the extraction process second in order, right after acidity and before bitterness. The correct water temperature (around 92–94 °C) and fresh grinding just before preparation are therefore key.

When looking for a naturally sweet flavor profile, also orient yourself by the country of origin. Coffees from South and Central America, such as from Colombia, Brazil, or Guatemala, are world-renowned for their balanced sweetness reminiscent of milk chocolate, nougat, and cane sugar. If you prefer fruitier sweetness, an Ethiopian coffee processed by the natural method will conjure up a taste in your cup that evokes fresh blueberries or strawberry jam. Your taste buds will gradually learn to perceive these subtle nuances and appreciate the pure taste of nature.

Unlearning to sweeten your coffee can take a while, especially if your tongue is used to overly sweet drinks, but this step is definitely worth it. It will open up an entirely new world full of fascinating tastes that sugar had only been masking until now. If you don’t know which beans to start your journey to naturally sweet coffee with, or if you aren’t sure about the settings of your home grinder, stop by our cafe. Our baristas will be happy to let you taste the current single-origin treat on the grinder and advise you on how to squeeze the maximum sweetness out of it at home. Come throw away the sugar and discover the true taste of coffee; we look forward to seeing you!