To encourage citizens to consume less sugar, purpose of one of the activities of the ONFOODS project "Research and Innovation for Sustainable Food and Nutrition", a simple experiment with coffee based on taste-taste and taste-smell interactions is proposed. For example, a small amount of salt reduces the bitter taste and emphasizes the sweetness. The interaction with aromas also influences perception because the brain interprets together the combination of stimuli coming from the olfactory and taste receptors to produce the flavor of the food. Useful suggestions will be given to reduce the perception of bitterness and limit the amount of added sugar.