How can the sweetness of coffee make coffee sweet? what flavor of coffee is sweeter?

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What is the sweetness of coffee?

A common definition of sweetness is the taste sensation of foods with high sugar content. However, there are also many carbohydrates, the most well-known carbohydrates, including sucrose (the most daily carbohydrate) and lactose (found in dairy products).

In Andrew Dornenburg's Taste Bible, Page and Dornenburg give the following insight: sweetness stimulates our taste buds more widely than other tastes (salty, sour, and bitter), because not only taste, but also balance and fullness that are imperceptible to us in some foods-all come from sugars.

In other words, carbohydrates are not just simple taste, they are also the most basic elements of taste balance.

Why do we all like sweet taste?

Both humans and other animals prefer sweet things-this can also be explained from an evolutionary point of view, because in general, sweet foods satisfy us more, while bitter foods are usually poisonous; humans are more sensitive to bitterness than sweetness. Most people will remember the bitterness of drinking coffee or beer for the first time (usually cheated by elders who want to tease children).

Sweetness is more natural to us because we absorb lactose from milk from infancy. Lovers around the world also give each other candy and chocolate as gifts, so our eating habits make us stand out among many species.

What kind of carbohydrate is the sugar in coffee?

According to Coffeechemistry.com, carbohydrates make up about 50% of the dry matter in raw beans. This includes sucrose, arabinose, mannose, glucose, galactose, rhamnose and xylose.

Of course, not all carbohydrates are dissolved in water, only a few of them will appear in your coffee cup.

And the carbohydrates that eventually appear in your coffee cup also depend on many factors, such as the variety of coffee, the treatment of raw beans, roasting, and so on. For Arabica coffee, it already contains twice as much sugar as Robusta coffee-which is why people talk about Arabica like red wine from Bordeaux, and why Bourbon Kendi is sweeter than Katim.

Coffee cherries that ripen slowly also contain more sugar, and honey-treated beans are sweeter than washed beans.