Sugar, coffee and making ducks
Last night I was lamenting the fact I have not drank any coffee for about 4 or 5 months. I love coffee – but it doesn’t love me back. Actually it pretty much hates me. Since this is clearly an abusive relationship it is logical for me to steer clear.
And as I was letting out a sad sigh imagining how much I would enjoy coffee at that very moment, the sigh became longer and more pronounced (probably audible in the Northern hemisphere by that point) when I thought of the delight that would also be making a duck in my coffee. I don’t know what the practice is called in other countries, but in France it is ‘Faire un canard‘ (don’t ask me: I just speak the language, I didn’t come up with it). And it’s as simple as taking a sugar cube, dipping it into coffee, and chomping on it.
The art of the perfect duck however not so simple: don’t dip in too long or the sugar cube will become saturated with coffee and begin to crumble – either in your cup, or even worse in your mouth when you are expecting a crisp chomp. Don’t dip in too little, or you won’t taste enough coffee and it will take a while to work your way through chewing a largish lump of dry sugar. This is speaking from years of practice: my parents let me make canards in their coffee as a child, long before I was allowed a cup all to myself.
Even though I swore off sugar more than a decade ago and I can’t handle coffee (you’re following right?), about now they both sound just like heaven. Especially if the sugar is shaped like a little ducky.
I found the little sugar ducky here. In case you want a box of 12, in which 11 are white sugar and 1 is raw.