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Comment by k12sosse | Hacker News Reader

I dream of cutting out sugar - but it would ruin most coffees for me! I measure my sugar to coffee ratios in seconds poured. I like my sugar with coffee and cream!

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If you are interested in cutting sugar out of your coffee, I would suggest maximizing the quality of your coffee while you adjust. I would recommend trying single origin coffee from Central America. These have fruity and sweet flavors, and are a good place to start with black coffee. It also helps to have some to help explain what you should be tasting.

This is at least how I (accidentally) ended up switching to black coffee. Ymmv.

Likewise. After falling into the coffee rabbit hole in the pandemic, I’ve accidentally discovered coffee does in fact taste good. You don’t need to go as deep as I did with an espresso machine and roasting my own beans, but having freshly roasted beans and a v60 dripper is a cheap, sub-$40 way to get good coffee that is sweet enough on its own that it doesn’t need to be balanced with milk and sugar.

I second this — I love the taste of quality black coffee but the bad stuff really does need help (for me some cream). It can be a huge difference. Also the origin — this is a subjective thing, but I agree with the parent that single origin Central American is ideal by my tastes. Nicaraguan medium-dark roast, freshly roasted and ground. (Freshness is also very important).

I am the opposite. Sugar or cream in my coffee ruins the coffee for me.

Give it a try maybe, you'll find that a lot of coffee has really rich flavour that you're burying under the sweet sugar.

You don't need to do all or nothing. Even if you just cut it out everywhere except your coffee you'll already be making a significant and healthy change for the better.

The first step is the hardest. It will not take long to get used to it.

This is very easy to fix. Just taper off over a long period of time. I’ve quit coffee temporarily (reset) many times this way.

I’ll benchmark my current consumption on a scale. Then I’ll make a spreadsheet that reduces it over a period of two weeks gradually, until hitting zero.

You can adjust the duration to a month or whatever you feel comfortable with.

From a health perspective, simply use allulose instead of sucrose. It tastes exactly the same but is non digestible.

Same here, but with tea. I drink tea with milk and 1 sugar. I keep trying without sugar but its just undrinkable.

High quality loose leaf teas taste great on their own.

If you get your tea from a grocery store, chances are you're getting the lowest grade of tea (tea dust).

Seconds poured? That sounds terribly unhealthy. Not as bad as drinking soda, but close.

Once you go black, you won't want to go back. How are you brewing your coffee?

Try it for 30 days.

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