Do you enjoy your coffee on the sweet side, but want to avoid adding sugar to your coffee? There is a natural trick to making your coffee sweet with out adding sugar.

The coffee extraction process is a little complex, with the most bitter part of the coffee oils being extracted in the second half of the extraction process, while the sweeter oils are extracted in the first half. If you prefer a sweeter coffee, try discarding the second part of your extraction and retaining the first. The added benefit is the most flavoursome part of your coffee is retained. ​

I used to be the guy that would add two sugars to my coffee, and I thought nothing of it. I tried a few times dropping down to one sugar, and that was kind of acceptable, but no sugar? awful! It was bitter and tart, I just couldn't do it. 

I didn't realise there was as a simple reason why I needed sugar in my coffee; the coffee I was using was not fresh, and that made it bitter. Supermarket coffee and coffee roasted at a roaster that is stored on a shelf (IE: not roasted fresh on demand) will be more bitter and require sugar compared roasted on demand fresh roasted coffee beans. 

If you find that your coffee is still not naturally sweet enough for your taste preferences, there is one simple trick you can use to make your coffee even more naturally sweet; when you are extracting your coffee, cut your extraction short, so instead of a 25 or 30 second extraction, aim for a 15 second extraction. If you want a stronger coffee, just add a second shot! No bitter aftertaste, and no sugar.

Aeropress is similar to a plunger or drip filter, but with a little more refinement to the process. You are left with a very crisp and clean tasting coffee in the cup, so long as you are able to use the right beans for Aeropress.  Ideally, aim for a coffee that is equally light and fresh, with some fruitiness; Daily Blend or Fairtrade are perfect choices, but my favorite is Mocha - all varieties are roasted fresh on the day you place your order and express delivered to you anywhere in Australia. 

Grinding for Aeropress is quite a bit different to grinding for Espresso Machine - instead of the very fine grind used in cafes for their machines, you're looking for a grind that is similar in texture to crushed rock salt - its going to be gritty if you rub it between your fingers. 

Someone in the team is responsible for organising the coffees, which almost needs its own project manager.. Steve wants a skinny Flat White, Mary is after a cappuccino, extra froth, get mike his usual long black and I'll have a hot chocolate, else i'd be on my fifth coffee for today!

I'm going to suggest we get a coffee machine at the office, use our own coffee beans and save ourselves from the insanity of the endless coffee run!

Time is up for assignment one. Off for a coffee!