The Raw Liquid Sugar Co’s Sean Collins explains why just a teaspoon of sugar is never a bad thing when it’s raw, natural, and Australian made.
Many café owners and baristas will attest that aside from complex coffee orders, stirring sugar into coffee is one of the biggest tasks slowing them down in the morning takeaway rush. Whether it’s frantically ripping open a sugar stick or using an open sugar bowl at the counter, it remains a messy, sometimes unhygienic, and time-consuming process.
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