ATLANTA – Written by Mel
I recently did a hack on making the perfect cup of coffee. But what good is it to make a perfect cup of coffee if you ruin it with the creamer and sugar? That is why I decided to share with you all how to add the right amount of sugar and creamer every time.
When I get coffee on the go, I usually get it from Dunkin’ Donuts and I’d say 95 percent of the time that I visit, they seem to get my coffee right. I want to be able to add the right amount of cream and sugar every time when I’m at home because you should know by now how much I hate wasting coffee. Hey, coffee is expensive, especially if you get a special blend; so, I avoid wasting it at all cost. I’m sure you probably feel the same or you wouldn’t be reading this article. Here’s how I blend the right amount of cream and sugar into my perfect cup of coffee, every time.
If you don’t like cream and sugar in your coffee and prefer your coffee black, then my previous article on making the perfect cup of coffee will suffice for you. But if you are like me and you love cream and/or sugar in your coffee, then read on.
I start with the cream that I like. I prefer Hazelnut creamer by International Delight. I don’t care for sugar free but this was the only one in stock. Ugh! If you are not a fan of the flavored creamers, then use the traditional creamer. I don’t like powdered creamers unless it is an emergency but if that is your thing, use that. This hack is for those who use the kind of creamer that is found in the refrigerator section of the grocery store. These taste better to me.
As the perfect cup of coffee is brewing in the coffee maker, you can work on preparing the perfect amount of cream and sugar. Remember, the story that I told in my last blog article about the advice that my co-worker gave me about adding cream and sugar first. If you haven’t read that post, click here to see it. As I said before, I buy refrigerated creamer. The problem with it is that it can make your coffee too cool to drink. So, I warm it up before it mix it with the coffee. I usually grab my favorite over-sized coffee mug and add the cream to it. Trial-and-error made me realize that six teaspoons of creamer works best for me.
I use a spoon like the one above and add six spoonfuls of the creamer to the mug. I then warm it up for about 18 seconds in the microwave. You don’t want to warm it for too long because it may curdle the creamer.
If you only add creamer and don’t add sugar, then you can skip the rest of these instructions. But for those that like both, read on.
After warming the creamer, I add the sugar. I do it in this order because heating sugar changes the composition and flavor to me. It’s as if heat carmelizes the sugar and I’m not fond of that taste. So, I add the sugar after I warm the cream. Through trial and error, I discovered that 2 1/2 to 2 3/4 teaspoons of sugar work for me. If I weren’t using the sugar free creamer, I would probably use 1 1/2 teaspoon.
The coffee should be ready to pour by the time that you prepare the cream and sugar. I then add the coffee making sure that as I pour that it visually looks as if the cream and coffee are incorporating well. This keeps me from having to add more sugar and cream and thus packing on unnecessary pounds from excessive sugar and cream.
And that’s how I make the perfect cup of coffee every time. Thus, eliminating waste and ensuring good flavor every cup. Happy morning!
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