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Coffee is a self-contained beverage that is good without intermediaries. Its taste is perceived only when it is cooked in its pure form, without added sugar, including its substitutes and sweet syrups, milk or cream.
Despite the fact that various additives not only change the taste of the drink, but also increase its calorie content, many people prefer coffee with sugar. On the one hand, its bitterness in this case is successfully disguised as the sweetness of the added refined sugar. But on the other hand, for this reason, its true taste is lost. And it's not just that the unnatural sweetness of sucrose to some extent blocks the taste buds, and they lose their sensitivity. Sugar at the molecular level affects the taste of coffee, and the very meaning of its use is lost.
True gourmets of this invigorating drink prefer to savor individual notes in a coffee bouquet. The unique taste and aroma of each variety plays with stunning bright colors:
- sour citrus fruits,
- sweet fruit,
- amazing berry,
- tart nutty,
- exotic floral,
- sugary chocolate,
- tobacco.
You can taste the above varieties at cupping - this is a kind of tasting competition in a coffee shop. It defines the characteristics and characteristics of beverages made from beans of different grades and degrees of roasting, their aroma and aftertaste.
Try coffee from different countries, grown in different climates, processed in a specific way. But keep in mind that added sugar to the mug deprives you of the opportunity to feel the full range of taste. In addition, overly sweet coffee will have less invigorating effect, as excess glucose causes drowsiness.
Anatomy of taste
The mechanism of taste buds in the mouth is quite complex. Nature is designed so that chemicals in food interact with special cells in the tongue that send signals to the brain. When a molecule approaches a receptor, it determines its nature and works.
The four main tastes are recognized in different parts of the tongue. Bitter is defined at the root of the tongue, and sweet is felt at the very tip. If the molecules of sugar and coffee have mixed, receptors react to such a drink, which are responsible for determining sweetness, not bitterness. This means that the coffee lover's feelings are completely different.
In addition, a decrease in the sensitivity of taste buds is often observed in modern humans. The use of flavor enhancers, which include sugar, salt, various flavors and chemical additives, gradually reduces the level of perception and brightness of the tastes of food products. Abuse of sweets, fast food, semi-finished products leads to the fact that each time an increasing dose of the substance is required to enjoy the taste of dishes or drinks.
Taste at the molecular level
The Japanese scientist Seishi Shimizu, who works in Canada, several years ago conducted his biochemical research on the change in taste when substances interact at the molecular level. His scientific work, published in the American journal Food & Function, proves that sucrose not only mutes the bitterness of coffee, but changes the structure of the substances it contains.
When brewing, microparticles of water and coffee are diffused. When sugar is added there, its molecules interfere with the combination of caffeine and liquid, and therefore the substances do not completely dissolve. The resulting drink has a weaker effect on the receptors, and we get a completely different perception from the drink.
This is why real coffee gourmets, who can distinguish dozens of flavors in a cup, never put sugar in their drink, because they have already chosen the taste with which they want to start their day.
