Sugar in the pf

[kingseven]

I was talking to a lady yesterday who used to put sugar in the brew handle to sweeten the coffee without having to stir sugar in and disturbing the crema.

I've put a lot of things in there (spices, salt, essences and all sorts) but never sugar - I can't think of a good reason for this not to work. Is it common practise?

[Raf]

I know that Schomer from Vivace uses a sort of heated, liquid sugar (caramel, I guess, or a sort of syrup) that he puts in the cup before he pulls the shot, exactly to avoid having to disturb the crema.

[phil]

Good lord Jim! Sugar in the roaster and now sugar in the pf! Whatever next?

Is this in the basket with the grounds? If the sugar is coarse I would have thought it would create localised channeling effects in the puck.

[kingseven]

I thought it might create channelling - but then why? I use a gomme (a flavourless cocktail syrup) sometimes - mostly when people want sugar and latte art.

I might dig out the crotchless and have a play - see what happens....

[Raf]

Can you post more info about this gomme, King? I'm interested, because I do ruin my crema with sugar. And I'd love to send my PF to someone to crotchlessize!

[kingseven]

I buy the Monin one - its commonly found in cocktail bars. It would be very easy to make - just boil some sugar down with water. I am not sure where sells it on the web - but I tend to see it in cookshops or places that supply cocktail bars.

[Joey]

that's some kind of cuban recipie...sugar in the pf before the grounds....never tried that as I stopped driinking sugared coffee - changes the taste too much....sometimes in a nice way, but recently I only drink coffee for tasting experiences, seldome have the time to enjoy a cup in piece.... funny, as I am standing in my shop 10 hours a day, isn't it? >grin<
So, back to the sugar...
ESPRESSO CUBANO:
Double short shots brewed with raw sugar. (found it in my recipie collection again)

Joey