Coffee and Sugar A brief introduction to the types of sugar

Add sugar to the coffee and add some sweetness to remove the sour and bitter taste, which is what many people like to do. Fall in love with the aroma of coffee, but afraid of its bitterness, so it needs a little synthesis.

Generally speaking, the sugar added to coffee can be divided into granulated sugar and fructose, hot coffee with granulated sugar because it is easy to melt, iced coffee with fructose because it can be mixed with fructose, but in fact, there are many kinds of sugars, including cube sugar, granulated sugar, fine rock sugar, brown sugar and coffee sugar. They all have different sweetness and ingredients, and each person has a different amount of sugar, so we need to find our own sweetness in order to create our own flavor. Here is a brief introduction to the types of sugars:

Powdered sugar: it is powdery, easy to dissolve, and the price is a little higher than granulated sugar.

Cube sugar: refined sugar, add water and then solidify into pieces is cube sugar. It has the advantages of convenient preservation and fast dissolution.

White granulated sugar: it belongs to refined sugar and is a white coarse-grained crystalline solid. Most of the small packets of sugar we often see are white sugar.

Black sugar: this is a kind of brown sugar, a little scorched, commonly used in the preparation of Irish coffee.

Rock sugar: transparent crystal, slow dissolution rate, not too sweet. To add to coffee or tea, it needs to be ground into fine powder.

Coffee sugar: coffee-colored sugar or cube sugar, used exclusively for coffee. Compared with other sugars, coffee sugar stays sweeter on the tongue for longer.