What kind of sugar should be added to coffee?

There is an Italian guest, every time the meal is finished, be sure to cup double concentrated espresso, but also remind "kurz". The word "kurz" in German means "short". It is used in coffee, which means that the time for coffee to flow out is shorter. Therefore, this cup of coffee has not only doubled the concentration of coffee powder, but also reduced the amount of water, making the coffee stronger. The Italian drank the cup of coffee without milk and sugar, and the expression on his face changed from savoring to contented pleasure. Perhaps many friends will say: I also like to drink coffee, but I add milk and sugar to everything. I always feel that life is bitter enough. I don't want to drink bitter coffee to add to the bitterness!

Why do you always drink this bitter coffee? The Italian guest said: "if you are used to suffering, you will no longer think of it as bitterness. After the bitterness, it brings out an unspeakable sweetness." It turns out that in the process of deep roasting, some of the glucose and carbohydrates contained in coffee beans are coked to form sweetness and give off. But this kind of sweetness is not very obvious, and it needs to be realized attentively. For most people, if they take a big drink, they may only feel its "bitterness".

Therefore, most people drink coffee and like to add sugar to reconcile its bitter taste. adding a little sugar to the coffee will make the coffee easier to taste and even create a completely different taste. The sweetened products commonly used to add to coffee are about:

White granulated sugar

Refined from sucrose, the production process after many hours of purification procedures, take out brown molasses, pigments, impurities, etc., so the color is white, but nutrients are lost in the refining process. If white granulated sugar is made smaller, it is called fine granulated sugar, which dissolves faster than white granulated sugar.

Brown sugar, also known as black sugar

It is concentrated by Sugar cane juice after removing organic acids and some impurities. Because it contains brown molasses, chlorophyll, lutein, carotene, iron and so on, the colors of sugar are brown red, golden yellow and light yellow. The nutrition of brown sugar is much higher than that of white granulated sugar, in which calcium is three times higher than white granulated sugar and iron is twice as high. Brown sugar is remade with granulated yellow sugar, which dissolves quickly and is the most popular natural sugar for coffee in Europe and the United States.

Cube sugar

There are two kinds of square sugar and brown square sugar, which are extracted and crystallized from white sugar and black sugar respectively, and then squeezed with water. Europe and the United States further squeeze the cube sugar into spades, clubs, hearts, cubes and other poker patterns, adding to the interest of drinking coffee.

Powdered sugar

Also known as frosting, is refined with white sugar and then ground into a powder of sugar, usually adding a little calcium phosphate or chestnut powder to prevent damp and caking.

Rock sugar

There are also two kinds of white rock sugar and brown rock sugar, which are respectively made of white granulated sugar and black granulated sugar into the sugar with the largest crystallization and purest texture. In addition to large irregular shapes, rock candy is also refined into various sizes. A neat super rock candy. The smaller the particle, the faster it dissolves. Brown fine crystal rock sugar is a sugar commonly used in coffee and black tea in Europe and the United States. it is pure enough, high sweetness, high nutritional value, and not acid. Some people simply call it coffee sugar.

Honey

Is a kind of honey, sweeter than granulated sugar, slightly sour taste, added to the coffee has a special flavor.

Fructose

A monosaccharide extracted from natural plants and fruits. It is sweeter than sugar, but its calorie is only 1/2 of that of sugar.

When drinking coffee, no matter what kind of sugar is added, it should not be added too much. One tablespoon at a time is appropriate, but don't think it's sweet enough. Too sweet coffee will not only take away the aroma of coffee, but also cover up other flavors. Naturally, there is no way to taste the true mellow flavor of coffee.

Source: network