The Sugar & The coffee ( in English)

  Sugar is an ingredient in many coffee drinks, not only to stabilize milk, but also to set-off the bitterness, which is almost always present to some degree in recipes using cold coffee. There are many types of sugar available, and a lot of people assume that one must be better for use in coffee than others.

 Various sugars have different taste depending on whether they are refined (all white sugars) or unrefined ("raw") cane sugar. Unrefined sugar has more flavour because of the molasses content, which varies from low in demerara to higher amounts in  dark miscovado and darker soft brown sugar. Other brown sugars are made from white refined sugar to which molasses is added. The truth is that as many aspects of the coffee drinking, the choice of sugar is purely o matter of taste. Caster ( superfine) sugar is excellent in recipes because it is quick-dissolving. Chunky rock sugar crystals, marketed specifically for coffee, are simply lumps of amber-coloured refined (white) sugar. Used in small cups of espresso, which is not normally brewed at a perticulary high temperature, rock sugar has little chance of dissolving before the coffee is consumed, and it contributes little flavour. It could therefore be considered a waste of time, although admittedly, it looks good in a sugar bowl.


(  I would like to give my excuses about all terms in the text )!!!