Sugar Affects Coffee at a Molecular Level Seishi Shimizu found that sugar doesn't just mask coffee's bitterness with sweetness, but it actually changes the molecular structure of a brewed cup of coffee.
Adding sugar just corrupts this balance and results in a coffee that, in many cases, will taste horribly over-sweet (like drinking concentrated Ribena neat) or, in some cases, sour.
Adding sugar in coffee, it doesn't just make it sweeter.
Caffeine, sugar and water interact at a molecular level to block the bitter taste that some coffee drinkers dislike. A study showed that sugar in coffee reduces the drink's bitterness by changing its fundamental chemistry.
Usually when we eat something sweet, the sugar content is pretty high. Obviously, a cup of tea / coffee is not going to contain the same amount of sugar so it ends up tasting bland. My suggestion is to drink the tea / coffee before taking a bite of something sweet and see how it tastes.
Sugar is traditionally added to espresso by Italians, who invented the drink. Not all of them take it this way, but most of them do. Why? Because that's how you make it taste good.
Under extracted coffee tends to taste sour. This is usually caused by water that isn't hot enough or having too coarse of a grind. Over extracted coffee will have a bitter taste. This can be caused by water that is too hot or using too fine of a grind.
Not only will you notice your tastebuds start to change and adjust you might also start to look for other areas to reduce sugar in your diet, like cutting back the number of diet soft drinks or sodas you have each day, or looking for a breakfast cereal that is lower in sugar.
Because brown sugar has a molasses flavor, it will flavor your coffee differently than your typical coffee sugar. This is the main reason why it's a great idea to flavor your coffees with brown sugar instead of regular white granulated sugar.
Drink it black
The healthiest way to drink coffee is plain with nothing added — also known as drinking it black. Dr. Hashmi explains, "Ideally, you shouldn't put sugar in your coffee.
With each additional teaspoon of added sugar, there is an increase of 15 calories. If you use sachets for sugar, it contains 110 calories. For this reason, health experts do not recommend drinking coffee with milk.
Low bitterness and low acidity espresso
In an espresso with little or no bitterness, with low or pleasant (tolerable?) acidity, adding sugar would mean unbalancing it and therefore ruining it.
Sugar and Sweeteners.
The Egyptians are given credit for having first added sugar to coffee, around 1625, and for having devised the traditional Middle Eastern mode of coffee brewing, in which powdered coffee is brought to a boil together with sugar to produce a sweet, syrupy beverage.
Sugar adds a sweet taste to coffee, not a sour taste. Sourness and sweetness are rather separate tastes! Different flavours will to some extent interact with each other, and individual preference and taste have something to do with this, but there are particular causes of certain flavours.
Black coffee is simply coffee that is normally brewed without the addition of additives such as sugar, milk, cream, or added flavors.
Many say that the flavor of brown sugar complements the flavor notes in coffee. It can be used in all your favorite coffee drinks. I enjoy the flavor of brown sugar in my coffee, it blends well and has an earthy/natural flavor.
Coffee helps in controlling diabetes by increasing insulin production. Both caffeinated and decaffeinated coffee help in prevention of diabetes. Having black coffee without sugar keeps your mind and body young. Black coffee also helps in preventing Parkinson's disease by boosting the dopamine levels in the body.
You can consider yourself a true coffee lover (well done!) 1 espresso + 1 sugar cube = 25 kcal VS. 1 espresso without sugar = 1 kcal (how many coffees do you drink per day?)
Ultimately, drinking coffee without sugar or milk boils down to personal taste. However, I would say that such people drink coffee without anything added simply because they savour the taste of good coffee on its own (provided the beans are freshly roasted and are of decent quality).
Something in the Water
"One of the most overlooked details and differences between café-quality coffee and home-quality coffee is the other ingredient in the stuff: Water." One of the most overlooked details and differences between café-quality coffee and home-quality coffee is the other ingredient in the stuff: Water.
This can happen due to your body no longer having the tolerance for caffeine that it once did. When introducing caffeine back into your body, you'll want to make gradual increases and let your body rebuild a tolerance to avoid feelings of anxiety, jitters, difficulty sleeping, etc.
Summary: The more sensitive people are to the bitter taste of caffeine, the more coffee they drink, reports a new study. The sensitivity is based on genetics. Bitterness is natural warning system to protect us from harmful substances, so we really shouldn't like coffee.