Add Sugar Before Milk to Espresso
If you add sugar to your coffee, factors such as solubility (and kinetic energy) suggest that you should add sugar before any cold dairy products are involved. But even if you are enjoying an espresso-based drink made with steamed milk, you will end up with a better drink if you add any sweetener before that milk is added.
Espresso drinks like cappuccino (cappuccino?) And latte should have a layer of foam on top. Sometimes there is a funny picture in this foam. If you add sugar or syrup after the drink is ready, you will have to twirl the spoon in the cup, ruining the foam (and the art of the foam). This might not sound like the best deal, but it does affect the taste and feel of the drink in your mouth. (If you don’t give a damn about the foam or the pretty heart you painted in the barista foam, you could probably save some money and order a double espresso.)
Adding sugar early in the brewing process also increases the amount of time he sees the hot liquid, helping it dissolve. If you’re making espresso at home, add the correct amount of sweetener to the cup before adding the shots. If you order, just tell your barista that you want sugar (or honey, agave, or whatever) in a latte, cappuccino or macchiato so they can add it in the beginning. (Since I’m not a coffee fan, I asked a couple of barista friends if this was really the right way to order a sweetened espresso drink, and they said I was right. That is, I kind of knew I was, but it was nice to get confirmation. )