To be honest with you, under normal circumstances, professional baristas do not recommend that you add sugar when drinking coffee, because it will destroy a lot of the original flavor of coffee, such as rose, sweet orange, pineapple, chocolate, etc.
In the face of many coffee flavors, with a lot of questions, the little whites, when they take coffee classes, they are basically in the following psychological state, right?
Everyone's sensitivity to sugar is somewhat different, when the barista hands a cup of moderately extracted American coffee to the customer and guides the customer to feel a certain degree of sweetness in the coffee, or presents the customer with a latte fused with sweet milk, the customer still can't feel the sweetness in the coffee, and still expresses the desire to want a bag of sugar.
First, let's talk about where the sweetness of coffee we mean comes from.
When coffee beans are grown, they have the presence of natural sugar. According to Coffeechemstry.com reports, coffee beans contain 7 kinds of sugars. However, not all sugars are soluble substances, which means that the polysaccharides contained in coffee beans do not all melt in the cup.
The natural sugar concentration of coffee is not as high as that of pure sugar, if you want to truly feel the sweetness in coffee, you must start from two aspects: one is to "choose coffee with a more sweet performance itself"; the other is to "practice feeling sweetness more keenly".
The brain is addicted to sweetness, and the more sugar it must eat, the brain will secrete "dopamine". When we don't feel enough sweetness in coffee to stimulate us, the body sends a signal to the brain that we want to eat more sugar to satisfy our need for sweetness.
But if you have to add sugar, then it's best to use brown sugar!
The types of sugar we eat daily are basically taken from sugar cane, but the degree of processing is different, which allows us to have more sugar choices. The crude sugar obtained in the early stage of boiling and coagulation after the juice of sugarcane is brown sugar, and brown sugar can be obtained by refining crystalline brown sugar, and white sugar can be obtained by completely refining brown sugar. In fact, brown sugar is dark brown sugar, and brown sugar is light brown sugar. The raw material of maple sugar is not sugar cane, it is a syrup made of maple xylem sap, and the sugar in the sap is converted from the starch stored by maple trees over the winter. Caramel is the product of the coking reaction of the sugar after continuous heating and dehydration, and the raw material is not limited to white sugar.
When mixed with coffee, the brown sugar is not purified thoroughly, the sweetness is very high, the alcohol content is also high, the composition is more natural, the additives are relatively small, and there will be additional caramel aromas and the original taste of sugarcane, and the taste level is richer. However, the integration of sugar and coffee will sometimes be unsatisfactory, and some beans will change from bitter to sour after encountering white sugar; or sweet and bitter coexist, very sharp and prominent taste.
Moreover, the addition of sugar in ice-American style can trigger the sweetness of the drink even more, do not only add fructose when making hot coffee, some fructose syrup made with white sugar will also cause coffee to sour.
When you feel sweet in the sugared coffee, you can choose to add a small amount of sugar next time, and try to capture the sweetness in the coffee with the taste buds on your tongue. After each decrement, you can feel the sweetness of different degrees of coffee even in coffee that is not sweet.