Coffee often uses sugar to explain the taste of various sugars

The role of sugar in coffee is mainly to neutralize bitterness by increasing sweetness. General coffee drinks with a sweetness of 12% to 14% will make people feel less bitter. And more than 18% will make people feel a little tired of sweetness.

There are subtle differences in the taste of coffee when different sugars are added to it. Here's what I'll introduce:

White sugar (sucrose)

At present, white granulated sugar is the most common sugar for drinking coffee in China. because of its sweetness and less miscellaneous flavors and impurities, the sugar packets in coffee shops are generally white granulated sugar.

Yellow sugar

Yellow sugar is actually a kind of brown sugar, the raw material is the same as white granulated sugar, is also sugar cane, but because the production process is relatively complex, so the price is much more expensive than white granulated sugar. Brown sugar is also a kind of sugar that foreigners prefer to add coffee. Coffee shops generally have white sugar bags and yellow sugar bags, and the weight of yellow sugar bags is generally lighter than that of white sugar bags.

Brown granulated sugar

Brown sugar is rarely used in coffee because of its high content of impurities.

Cotton white sugar

The raw material of cotton white sugar is beet, so the taste will be a little different from white granulated sugar. According to my personal test, cotton white sugar is better than white granulated sugar in making sugar oil, but there will be some impurities that need to be filtered.

Fructose

The 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 processing process will produce some substances that the human body cannot metabolize, so I still recommend using sugar oil made from white granulated sugar or cotton white sugar when making iced coffee.

Sugar substitute

Sugar substitute is actually saccharin, which is specially prepared for people with diabetes. People without diabetes are not recommended to use it. The sweetness after blending into coffee is more strange and more similar to sweet taste.

The above are the common sugars in drinking coffee. Choosing the right sugar and putting in the right amount will not only increase the taste of coffee, but also be more beneficial to your health. (this article is reproduced)