What kind of sugar is good for coffee?

Many people in our lives like to drink coffee, and there are many types of coffee, but most of the coffee tastes bitter. For those who like to drink coffee, they don’t add anything to it when drinking coffee. This kind of coffee is often the sweetest. But for those who don’t like bitterness, they like to add sugar to coffee when drinking it. So what kind of sugar is good to add to coffee? Here are some tips on what kind of sugar to add to your coffee.

Single origin coffee is suitable for sugar without special taste

Only Japanese people pay attention to black coffee:

Many people think that "insiders drink black coffee", but this is not the case. Perhaps this is because coffee experts always drink black coffee when tasting it. However, looking around the world, it can be said that the habit of drinking black coffee is only found in Japan. Black coffee allows you to fully enjoy the taste and aroma of freshly brewed coffee, but it is also a good idea to add sugar and other ingredients to adjust the flavor to your liking.

White sugar is the most suitable sugar for coffee. It has less odor and will not ruin the flavor of the coffee. In addition, sugar cubes made from white sugar and coffee sugar made by adding caramel to sugar are all suitable. In contrast, sugars such as brown sugar and triple-temperature sugar have many different flavors and special tastes, so they are more suitable for fancy coffees with rich and distinctive flavors.

There is also a way to use a small amount of salt to bring out the sweetness:

People all over the world add not only sugar and milk to coffee, but also various condiments such as spices and liqueurs to enjoy their own unique coffee flavor. It is said that the great writer Balzac liked to add a little coarse salt to his coffee before drinking it. Adding salt can fully bring out the slightly sweet taste of coffee.

Characteristics of each sugar and coffee pairing

There are various types of sugar. Some products contain substances other than sugar, while others are refined to increase the purity of the sugar. It can be used according to the flavor of the beans and personal preference.

Flavor intensity: coffee sugar > brown sugar > triple-temperature sugar > medium disaccharide > white sugar = top white sugar = cube sugar = white disaccharide

Particle size: white disaccharide > medium disaccharide > coffee sugar = sugar cube > triple-temperature sugar > high-quality white sugar > brown sugar > white granulated sugar

Brown sugar: made by boiling sugarcane juice. It has a unique flavor and strong sweetness and is not suitable for adding directly to coffee.

Coffee sugar: made by adding caramel solution to granulated sugar. As it dissolves slowly, you can enjoy the change in the coffee flavor.

Triple-temperature sugar: Made from sugar liquid extracted from white sugar and other raw materials, it has a unique flavor. Best used in fancy coffees where you want to enjoy the flavor.

Medium disaccharide: It is the same as white disaccharide, but it is colored with caramel. The unique aroma goes well with coffee.

White sugar: The crystal particles are smaller than those of white sugar and it is easier to dissolve. It has no special taste and can make the coffee emit a refreshing sweetness.

Superior white sugar: A very common type of sugar in Japan, it is highly refined granulated sugar. No special smell, also suitable for coffee.

Sugar cubes: Press the granulated sugar into cubes. There are also brown sugar cubes similar to medium disaccharides, which come in a variety of shapes.

White disaccharide: refined colorless and transparent granulated sugar. It is roughly the same as white sugar, but the crystals are larger and dissolve slowly.

Advanced Techniques: Strong-flavored sugars such as brown sugar are recommended for enhancing the flavor of fancy coffees such as latte. If liqueur or spices are added at the same time, the rich flavor and sweetness can be highlighted.