All around the world, people add sugar or sweeteners to their coffee, and have done so for centuries.
Although third wave coffee consumers generally lean towards drinking coffee without milk or sugar, it is still an established habit in the sector that isn’t going anywhere soon.
In the USA alone, a study shows that more than 50% of surveyed coffee drinkers sweeten their coffee.
Not everyone knows that Arabica is the most aromatic and less bitter species because it naturally contains 8% sugar, while Robusta contains 5%.
To confirm that the coffee contains sugar: the change in the color of the bean from green to brownish-olive when roasting is due precisely to the caramelization of sugars.
The sugar added to your coffee isn’t the same as the natural sugars found in foods that contain carbohydrates like fruit, vegetables, grains and milk, for example.
Added sugars are those that have been added to foods, such as coffee creamer, as flavor enhancers and preservatives.
Refined sugars are examples of added sugars — they are processed versions of natural sugars.
When you add a teaspoon of granulated sugar to your morning cuppa, you’re sweetening your caffeinated beverage with refined sugars, which can have negative health effects.
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