Condiments for Coffee Cooking 101 Strategies Professional & University Etiquette Provisioning

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Harold Almon Etiquette Coach
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Condiments for coffee can include sugar holders.  Each can be set to the slight right of it or on a breakfast tray or otherwise be placed on a separate tray or table. 

Holders for sugars used in coffee bar service can be for 

Agave Nectar (*NR)

Almond Butter may reduce the Glycemic Index (GI) of honey.

Coconut Palm Sugar (*R), or

Honey.  When Honey is used 1 teaspoon or 21 calories at a time, it is to be non-pasteurized. One is to be local. Others you can try are Manuka, Buckwheat (*), and Acacia.

Stevia (*D* digestive track *R) can be used as well as Xylitol (*NR); look for it in everything; it can kill dogs.  You may use

Brown sugar or cubed sugar over granular. When sugar cubes are served an accompanying pair of tongs is to be used. You may serve

Granulated cane sugar

Evaporated cane sugar or

Chocolate syrup as sugar.

Maple syrup (Organic Grade A*R) when used as a sweetener is to come from Vermont. Dream this dream.

Molasses

Apricot, Peach, or Raspberry preserves might be provided as “sugar” with an accompanying tea spoon. Lemon has been seen used as a topping with tea.

 Caramel.  Note:  caramel may be too much for coffee, but it could be expected now as a topping for whipped cream. Look and learn from a Barista. 

This is coffee, there is going to be sugar.  What you serve is up to you.  How you serve it is what each guest can view.  Eating sugar can be ok.

Some say eat no more than 15g of added sugar per day if you want to keep belly fat way. One teaspoon of granulated sugar equals 4 grams of sugar. 4 teaspoons of added sugar can be a max goal for a day.  

Typical grams of sugar in a 16oz Caramel Frappuccino is 66g or 16 ½ teaspoons of sugar.

The body makes more than your fair share of sugar.  Yet, when the food pyramid was published sugar topped the chart.