What. The. Fuck. Is. This. SHIT?
OK, OK. I hear the plethora (all 1.5 of you) screaming “brown sugar”.
This is the closest pic I could get to the harrowing experience I have had not once, but twice in the last month. I shall name it the Great Sugar Catastrophe. Catchy, huh?
I have been to two cafes recently, both lovely places, both which make fabulous coffee.
However.
The lovely, lovely coffee was served with this, or something like this, as the only sugar source.
What. The. Fuck?
Look, I don’t mind a bit of experimentation. I’m quite happy to have raw, raw, or raw sugar in my coffee, no problem. But the crap that seems to be wheedling itself into Melbourne cafes is not, not an acceptable substitute. I don’t think it’s even brown sugar – it has cinnamon, or something in it, that pretty much takes away any of the sweetness of the sugar, and increases the bitterness of the coffee tenfold.
What is happening? Why is Melbourne doing this to me? Whyyyyyyy?
Can anyone explain what this crap is, and why it is suddenly the option du jour for pretentious cafes?
Also, if you could please give me the balls to ask for “some regular sugar, please” when next at one of these establishments, that’d be great. I am in fear of sounding like so many patrons I have served in the past who want “a coffee like I make at home, you know with the jar stuff”.
Please tell me I haven’t just fallen behind in the sugar trends, please tell me you agree with me!
I can’t drink it without one sugar, I just cant. *sob*
love, kt.
Original image by Janet Leadbeater here
