How did you cut back on sugar/sweetener in your coffee (or quit altogether)

For me it had to do with the bean I was using. It's more expensive but for me finding a bean that suits my tastes made sugar and a dairy easier to remove and now I find the taste of coffee that have those ingredients rather unpleasant. This is of course quite a journey but well worth it imo. Most of my coffee consumption is espresso now.

neanderthin wrote: »

For me it had to do with the bean I was using. It's more expensive but for me finding a bean that suits my tastes made sugar and a dairy easier to remove....

Same here. I grind good quality beans every morning. After drinking heavily sugared coffee all my life, I finally gave up added sugars back in 2020. Good quality beans made all the difference. I still take half & half but very rarely take sugar. It was much easier to simply stop than to incrementally step down.

We cut sugar all together. I drink my coffee with heavy whipping cream but 1 teaspoon vs. 1 tablespoon like I used to use. I still like to take my afternoon tea sweet and creamy…1/2 teaspoon cream and half a stevia packet or 1/4 teaspoon Miss Jones Bettersweet. I do take them totally naked, black, plain when I fast though.I just brew them more lightly.

I used to put all kinds of stuff in my coffee until I started dating my wife and she introduced me to black coffee. This was some 23 odd years ago, but my issue was that I was drinking crappy coffee. It wasn't so much that she introduced me to black coffee as that she introduced me to quality coffee...quality beans, quality roast, and ground fresh daily. Even better is when we do French press, but that's usually a weekend thing.

I prefer a medium roast from the Arabica family (most mass produced coffee is from the robusta species which is a far less temperamental plant so easier to produce in mass quantities). Most of the beans we get are from the Central American region or Colombia (Costa Rica and Colombia are our favorites). Colombia in particular only produces Arabica beans. Colombian and Central American Arabica also differs from Arabica from Ethiopia and other parts of Africa in that the climates give them a different taste and I prefer the flavor of that grown in the tropical climates...though I had some very good coffee when I was in Tanzania in 2017.

Once in awhile my wife will pick up a dark roast and I will usually cut that with a bit of half and half or milk, but not much. I steer clear of certain coffee shops (Starbucks in particular) who seemingly over roast their beans.

I have been drinking my coffee black for many years now and the secret is better coffee beans roasted correctly. I personally prefer dark roasts but my wife has stomach issues with most dark roasts so we compromised with better medium roasts where the beans are roasted correctly. We have a local roaster here in town who does arabica beans in many different roasts that are totally fantastic and better than anything I have found in stores.

I don't understand how people drink Starbuck's... I have yet to find a dark roast where you couldn't taste the burned beans on the end of a sip... maybe the blondes don't have this issue but I haven't tried any of them.

I love my coffee and want through that as well. I switched from sugar to honey and a little non-dairy creamer and found that I preferred it. Then I made honey a weekend treat. Nowadays, I use the creamer but only use the honey with select coffees (like pecan). I also upgraded my coffee game with quality beans, grinder, and coffeemaker. My coffee has never been better!

i used to use cream and sugar. Then, I went "cold turkey" and started to drink it black. There was an adjustment, but if you buy good coffee, it's not bad. I like black coffee.

Black coffee and cinnamon, brewed in aeropress, topped with .2 cup of foamed skim milk (ninja hand pump foamer $17 on Amazon) and a few drops of zero cal Jordan’s Skinny Caramel Sauce. (Their sauce is for toppings, their syrups are for blending. The caramel sauce is outstanding!)

Appx 25 calories for an oversized 2-cup mug- 5 for the coffee and 20 for the skim milk.