What's the difference between brown sugar and white granulated sugar in coffee
In fact, the sugar bag is mainly divided into two kinds: crude sugar and fine sugar, which are mainly represented by yellow sugar (sucrose) and white sugar (granulated sugar).
Most people have a consensus on the answer of drinking milk tea with white sugar, but there is more debate about whether to drink coffee with white sugar or brown sugar. Espresso from Europe traditionally contains granulated sugar, or even powdered sugar finer than granulated sugar. However, coffee culture has spread to Asia, first to Japan and Taiwan, and then to Hong Kong and even mainland China. The concept of coffee and sugar and milk has become very common, and it has not been said that white sugar or brown sugar is traditional and authentic, and the choice of sugar can be determined by individual taste.
As for whether putting white sugar and yellow sugar has any effect on the taste of coffee, the answer is yes, the principle is the same as putting seasoning in the kitchen. If brown sugar refers to Raw Sugar rather than dyed so-called "yellow sugar", the sugar itself has the sweetness of sugar cane, and the addition of coffee will give the coffee a slight taste of sugar cane and caramel, while refined granulated sugar will only add pure sweetness to the coffee.
Yellow sugar is generally thicker than white granulated sugar. Will slow dissolution affect the taste of coffee? The roughness of brown sugar commonly used in the market has little effect on the taste of coffee. In fact, in addition to granulated sugar and brown sugar, you can also try to find out the difference in the taste of coffee with honey, maple sugar and black sugar. Even supermarkets sell all kinds of blended coffee sugar. Generally speaking, coffee lovers prefer sugar because the ingredients are more natural and contain fewer additives, and most people think that they are healthier. In terms of sweetness, the sweetness of white granulated sugar comes directly, but modern people pay attention to health, and sucrose, which has a low refined system, has become the choice of many people.
There is a saying that "there is no sugar in good coffee" and "people who can drink coffee do not put sugar in it". In fact, tasting coffee without sugar or milk is one of the ways to know the taste of coffee, but it cannot be judged by this method alone that people who put sugar and milk will not drink coffee. The purpose of putting sugar in coffee is to subtract bitterness, whether to put sugar or not, or which kind of sugar can be put according to mood. Coffee tasting this kind of leisurely activity is the most comfortable.
China Coffee Trading Network: www.gafei.com
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Analysis of Acid Components in Coffee
Coffee acidity is often thought to be related to coffee quality. Acidity is characteristic of high value coffees typical of Central America and East Africa. Excessive sourness is considered a disadvantage of coffee. Acidity is associated with cultivation at very high altitudes and mineral-rich volcanic soils. The acidity of water-washed beans is higher than that of sun-dried (naturally dried) beans. Sun-dried beans are heavier than water-washed beans because the concentration masks the acid in coffee.
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Is the cappuccino dry and wet?
Did you know that cappuccino can be drunk dry or wet? The so-called dry cappuccino (Dry Cappuccino) refers to the conditioning method with more milk bubbles and less milk. it tastes stronger than milk and is suitable for people with heavy taste. As for wet cappuccino (Wet Cappuccino), it refers to the practice of fewer milk bubbles and more milk. The smell of milk overshadows the thick smell of coffee, which is suitable for those with light taste. Wet
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