Taste buds and age.

Dry_bean.

In case you haven't guessed I'm no spring chicken, I've always been something of a sweet tooth and had a number of discussions regarding my preference for sugar in coffee, typically about 3 grams in a double ristretto and around 5 grams in a cappuccino, not something new, have always enjoyed some sweetness in coffee and the amount I use is not increasing with age.
Did a Google search this afternoon and came up with this,

Changes In Taste And Smell

Taste and smell are two separate and distinct senses that often work together for different purposes. They can detect pleasurable sensations or warn a person of danger. They also play an important role in the acceptance and enjoyment of food

DoubleRistretto

Hi Db - I don't know much about taste buds changing, but I don't think there's anything wrong with enjoying sugar in your coffee - as long as it's a good coffee in the first place! If you think about it, most italians don't think twice about putting a couple of teaspoons of sugar in their espresso!

Dry_bean.

on 1281312270:

Hi Db - I don't know much about taste buds changing, but I don't think there's anything wrong with enjoying sugar in your coffee - as long as it's a good coffee in the first place! If you think about it, most italians don't think twice about putting a couple of teaspoons of sugar in their espresso!

Morning DR, Certainly my opinion as well, however it certainly is a controversial subject among the purists or should I say fundamentalists. 

askthecoffeeguy

I dont add sugar myself but I have no problems with it - all I would add to the above is that my preference would be to use good sugar such as evaporated cane sugar or similar...

admin

evaporated cane sugar - sounds a bit 'new age' Pat... is that a new imaginary type of sugar? A :o

Dry_bean.

on 1281349430:

I dont add sugar myself but I have no problems with it - all I would add to the above is that my preference would be to use good sugar such as evaporated cane sugar or similar...

Have to admit my preference is for common garden variety refined white sugar, I find it sweetens without adding caramel type flavours I am able to detect in raw sugar etc. Evaporated cane sugar is a new one on me, Mr Google here I come.