Sugar


There is a deep and somewhat personal indignation that fills my heart when a customer, having ordered espresso, takes that espresso and dumps sugar in it without tasting it first.

I seem to remember reading a silly online etiquette guide sometime that said it was the height of rudeness to salt food before tasting it when dining at a friend’s house. It’s considered an affront to the host/ess– an assumption that the food was improperly seasoned.

Well, I feel similarly insulted when customers assume that the exquisite espresso I serve them is not fit for human consumption before making the drink a matter of sucrose to coffee ratios rather than one of simple, pure, delightful coffee.

I understand that not everyone likes espresso, even when it’s good. It’s powerful stuff. But if you don’t like espresso, why didn’t you order a mocha? Mochas are like espresso with training wheels (in the form of chocolate syrup and milk.)

(Recently, I had a customer take a mocha and add a few tablespoons of sugar. To you, sir, I say this: Have fun with your impending diabetes– or just order a hot chocolate or something and stop trying to drown the coffee.)

It may be unfair to think that customers are assuming my espresso is bad. They might not be trying to insult my skills, but rather just be shocked and intimidated by the size, and correctly assume the potency while underestimating its deliciousness.

I haven’t decided whether or not the offence and sorrow I feel at the untasted sugaring of coffees I serve is rational or fair. If it isn’t, I’m pretty sure I don’t care. Even if it’s a wholly irrational sense of insult, I think it’s a noble emotion which I should embrace, because the coffees I serve are freaking delicious and don’t need sugar.

That is all.

(On another note, I’m finally back! Yay.)

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