Coffee with or without sugar? This is the question...

Coffee purists say that the amount of sugar consumed at the café to take an espresso coffee is inversely proportional to the quality of the espresso.

In reality, sweetening, for a large majority of the population (over 80 percent), is a necessity to fully enjoy the pleasure of an espresso coffee: in fact, the taste of sweet, contrary to popular belief, is not the inverse of bitter (if it were, there would be a balance point where neither flavor would be felt). Therefore, sugar inside espresso coffee is not only consumed to counteract bitterness, but also for other positive sensory reflexes since sugar increases the body and thus the fullness of the coffee, increases the persistence of aromatic sensations, and allows the floral and fruity to emerge.

Bottom line: those who are used to drinking coffee with sugar continue to do so quietly and do not go without in order to pass as sommeliers of this beverage with their friends...