Basic knowledge of coffee the sugar commonly used in drinking coffee
Sugar's role in coffee is mainly to neutralize bitterness by increasing sweetness. Generally, coffee drinks with sweetness of 12%~14% will make people feel less bitter. More than 18% is a bit too sweet.
Different sugars added to coffee produce subtle differences in taste, let me introduce them separately:
White sugar (sucrose)
White granulated sugar is currently the most common sugar for drinking coffee in China. Because of its sweetness, impurities and impurities, the sugar bags in coffee shops are generally white granulated sugar.
brown sugar
Brown sugar is actually a kind of brown sugar, raw materials and white granulated sugar, but also sugar cane, but because the production process is relatively complex, so the price is much more expensive than white granulated sugar. Yellow sugar is also a sugar that foreigners prefer to add to coffee. Generally, coffee shops will have white sugar packets and yellow sugar packets. The weight of yellow sugar packets is generally lighter than white sugar packets.
brown granulated sugar
Because of its high impurity content, brown granulated sugar is rarely used in coffee.
soft white sugar
The raw material of soft white sugar is beet, so the taste will be a little different from white granulated sugar. According to my personal test, soft white sugar used to boil sugar oil will be better than white granulated sugar, but there will be a little impurity, which needs to be filtered.
fructose
Fructose used in coffee shops is generally liquid, mainly used in iced coffee, but I personally do not recommend fructose, although fructose sounds healthy and natural, in fact, fructose in the industrial process will produce some substances that the human body can not metabolize, so I still recommend making iced coffee when using their own white sugar or soft white sugar boiled sugar oil.
sugar substitutes
Sugar substitute is actually saccharin, which is specially prepared for diabetics. It is not recommended for non-diabetics. The sweetness after fusion into coffee is strange, more similar to sweet taste.
The above are common sugars for drinking coffee. Choosing the right sugar and putting it in the right amount can not only increase the deliciousness of coffee, but also be more beneficial to health.
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Fancy Coffee Coffee and seasoning
With the development of flavored coffee in the early 1980s, more and more coffee condiments appeared. Traditionally, Turks add spices to coffee, and now caramel Marchiato has become a model of flavor coffee. At present, in addition to traditional spices, flavor syrup is commonly used to add flavor coffee. Syrup of all flavors, all kinds of
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Why does the coffee turn sour when it gets cold?
Sometimes we have this experience: we have a cup of coffee in a coffee shop or ourselves, and we love to drink black coffee, so we don't add sugar or milk, but before long, as the coffee gets cold, the originally mellow coffee will also become sour and difficult to swallow. Why on earth is this? Is there any way to avoid it? In fact, drinking coffee is like eating fish, most of the time it's hot.
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