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What is the best sugar in coffee? What is the difference between white sugar and yellow sugar? How to make a Camelot latte?

Published: 2026-04-06 Author:

Last Updated: 2026/04/06, Earlier coffee had a very prominent charred bitter taste due to the slightly inferior quality of raw beans and baking reasons. This has led to many people who cannot drink bitterness but want to consume caffeine needing to dilute the bitterness by adding various seasonings. For many people, sugar is a well-deserved choice.

Earlier coffee had a very bitter taste because of the poor quality of raw beans and roasting. As a result, many people who can't drink bitterness but want caffeine need to dilute the bitterness by adding a variety of seasonings. For many people, sugar is the best choice, because it can provide enough sweetness to neutralize the bitterness to the maximum extent. Even in the 21st century, although the quality of coffee has greatly improved without that kind of exciting bitterness, there are still many friends who like to add sugar to the coffee. "dispelling bitterness" is one reason, but adding sugar does not just neutralize the bitterness at this time. People also want to add sugar because it can bring better taste to the coffee and make it smoother and more mellow.

Then in these two days, a friend came to the store and asked a question on the front street: there are so many kinds of sugar, is there any sugar that goes best with coffee?

Indeed, there are many kinds of sugar. It can be extracted from fruits and vegetables or from secondary processing. Different sugars provide different sweetness and taste. But if you want to say whether there is any sugar that is most suitable for coffee, it is reasonable that there is no sugar in Qianjie. Just like those milk coffees in the espresso system, although they are all condensed with milk, they all have completely different personalities because of differences in materials and production. It's the same with sugar. Different sugars will have different effects on coffee because of their own characteristics. Therefore, due to different needs, coffee needs to be matched with different sugars. That's why Qianjie says that there is no best fit.

However, not all sugars are suitable for coffee. Although there are many kinds of sugar, at present, there are only a few kinds of sugar that often appear in coffee shops. (refers only to sugar used in hot drinks, not syrup)

White sugar is not only a coffee shop, in daily life, white sugar is also very common. White granulated sugar is extracted from the slurry of sugarcane and sugar beet. Because it has been purified many times in the production process, the final crystal is very white and clean and does not contain impurities. But also because of many times of purification, white granulated sugar is a simple sweetener with no flavor other than sweet.

Although white granulated sugar is suitable for all coffee, in most coffee shops, white granulated sugar is mainly paired with milk coffee such as latte and cappuccino. Because of the low temperature of this kind of coffee, the young white granulated sugar will dissolve more easily. And cube sugar is also a kind of white granulated sugar.

Like white granulated sugar, yellow sugar is the most commonly used sugar in coffee shops. But it is different from white granulated sugar in that it belongs to a less refined variety, that is, it is not too much purified. The advantage of this is that it is not only sweeter than granulated sugar, but also not so "pure". To put it simply, it retains more minerals and trace elements, with some flavor of sugarcane itself.

Generally speaking, brown sugar is rationed to black coffee such as concentrated and American coffee for two reasons. One reason is that brown sugar particles are larger, milk coffee with lower temperature is more difficult to dissolve, while black coffee is the opposite. The second is because the sweetness of brown sugar will be more natural, with extra aroma, can bring a richer level of performance to the coffee (weak).

Caramel "caramel" is the substance obtained by heating other sugars above 170 °C and caramelization. Because it is the substance produced by coking the sugar, it is less sweet than the former two. However, it will have a very obvious scorched aroma because it matches the taste of the coffee itself. Therefore, after adding caramel to the coffee, in addition to the improvement of sweetness, the aroma of the coffee will also be richer. The Camelot latte, which has become popular on the Internet in recent years, uses block caramel.

So, these are some of the more common sugars in coffee shops, and of course there are a lot of sugars that can be added to coffee, but not so common! Finally, Qianjie would like to mention that although coffee without sugar has become the mainstream, this does not mean that adding sugar to coffee is a "side way". Because not all people can accept the bitterness of coffee, so we should not be prejudiced against the act of adding sugar to coffee.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。