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I confess that sometimes for a quick coffee I use the same espresso from the morning. I don't always feel like grinding beans, cleaning the portafilter, and tamping again. It's not great but not terrible.

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Even if you go 10g over a normal shot, you're over-extracting which would start to taste bitter. But using already-extracted grinds for a new cup? I guess if you add lots of sugar and milk you may not notice.

I drink it black. Maybe I'm a masochist.

Masochists are the people adding sugar to things. There are lots of healthier options that taste almost the same if somebody craves sweetness.

> There are lots of healthier options that taste almost the same if somebody craves sweetness.

Alright. Don't hesitate to share then. I can't give away my one sugar... would love options to swap with.

I’m all in on eritritol (my favourite) and stevia, but I’m also lucky that I don’t feel the difference. I know that some people do though.

Also just not eating sugar makes you more sensitive over the smaller amount of sugar food contains anyways.

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