Has anyone else noticed that it takes longer for the sugar in the coffee to melt that it does in the states?

I have noticed this over many trips.

No, it isn't because put more sugar in. :-B

Could it be that the coffee is not as hot?

Could the sugar be coarser?

Could you be wrong?

How highly perceptive of you. The EU has mandated highly restricted import standards. Sugar must now come from Rhodesia or Upper Silsia; both of which are known for expensive, but slow dissolving sugar due to a high mineral to moisture relativity count. Dr. Rene Jasmone, a famous Paris tour guide, has a list of cafes that keep a stash of the "old stuff" for discerning customers.

DEGAS>

GO TO YOUR ROOM!

Awww, can't Degas stay and play a while longer? I'd like to find a cafe that serves the "good stuff."

degas, how is Rene's tour business going? I need to get one of those original bricks from Notre Dame.