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"Could I get some more sugar with my coffee?" As cafe staff, we encounter this question time and again. Paul, as the founder of Kaffeekommune, decided from the outset not to include sugar on the menu in his cafe. Guests who know Kaffeekommune are aware of this.
This question is often asked by new guests who assume they will be served coffee that tastes burnt and bitter and therefore needs sugar to be palatable.
When you start to delve deeper into coffee, it takes a little practice to discern the individual characteristics of a good coffee. In well-prepared and gently roasted coffee, aromas are present in a multitude. Over time, you can learn to distinguish and name them. This will help you uncover the diverse nuances of this complex beverage...
