Whether brown sugar tastes good in coffee is a matter of personal preference, but many coffee drinkers enjoy the rich, nutty flavor that brown sugar can impart. In this article, we’ll explore the differences between brown sugar and white sugar, look at the potential benefits and downsides of using brown sugar in coffee, and provide tips for getting the best results.
What is brown sugar?
Brown sugar is a refined sugar that contains molasses, giving it a distinctive dark color and rich, caramel-like flavor. It can be made from either sugarcane or sugar beets and comes in shades ranging from golden brown to very dark brown.
During the refining process, molasses is removed from raw sugar cane to produce regular white table sugar. To make brown sugar, some of that extracted molasses is re-added. The more molasses that is added back in, the darker the brown sugar becomes.
Light brown sugar has less molasses than dark brown sugar, which is why it is lighter in color. Dark brown sugar has a more intense caramel flavor thanks to the higher molasses content.
How does the taste compare to white sugar?
Compared to white sugar, brown sugar has a richer, more complex flavor. The molasses notes come through, lending nuanced caramel, butterscotch, rum, and maple tones. The flavor is not quite as pronounced as blackstrap molasses on its own, but you get subtle background notes.
Many people describe the taste as slightly nutty or aromatic. The molasses flavor comes through more strongly in dark brown sugar compared to light brown. However, even light brown sugar has a more complex, toasty quality than regular granulated white sugar.
The texture of brown sugar is also different. The molasses makes it moist and clumpy compared to dry, free-flowing white sugar. You may need to break up any lumps when measuring out brown sugar from the package.
Does it actually taste good in coffee?
Using a spoonful or two of brown sugar in coffee can add depth and richness to the flavor profile. The molasses notes pair nicely with the naturally bitter, acidic taste of coffee. Brown sugar helps balance and smooth out the harsher notes.
The nutty, maple, caramel flavors complement the roasted, earthy qualities of coffee beans. You get a more layered, nuanced taste compared to regular white sugar or simple syrup, which both add more one-dimensional sweetness.
The taste also changes slightly depending on the roast and origin of the coffee beans. For example, brown sugar brings out the inherent caramel tones in beans from places like Brazil and Colombia. With beans from Ethiopia, which often have fruity flavors, the brown sugar adds maple and rum-like accents.
Using just a pinch of muscovado or dark brown sugar can really intensify the molasses flavor. This works especially well in rich, full-bodied coffee like espresso. For regular drip coffee, light or dark brown sugar adds subtle complexity.
Potential benefits of brown sugar in coffee
There are a few potential benefits to using brown sugar in coffee:
- More complex, richer taste
- Balances acidity and bitterness
- Adds sweetness without overpowering flavor
- Prevents a metallic or flat taste
- Smooth, creamy mouthfeel
The molasses in brown sugar gives it a richer, more layered flavor that enhances the inherent tasting notes in coffee. Just a teaspoon or two can balance out harsh acidity or bitterness, smoothing and rounding out the profile.
White sugar can sometimes leave a flat, metallic aftertaste. With brown sugar, the caramel nuances provide sweetness without overpowering the coffee or leaving an unpleasant metallic taste.
Brown sugar also enhances the body and texture of coffee. The moisture and fine crystals give it a smooth, creamy mouthfeel. This balances the sharper tang of acidic coffee.
Potential downsides of adding brown sugar to coffee
Using brown sugar in coffee also comes with a few caveats:
- Contains slightly more calories than white sugar
- May cause bitterness if overused
- Can make filter-brewed coffee taste murky or syrupy
- Imparts a stronger flavor that may overpower some coffee
Since brown sugar has more molasses than white sugar, it does contain slightly more calories by volume. However, we’re typically talking about just 1-2 extra calories per teaspoon. This minor difference in calories shouldn’t be a big concern.
The molasses flavor can become overbearing if you use too much brown sugar. This leads to undesirable bitterness. As a general rule, stick to around 1-2 teaspoons of brown sugar per 6 ounces of coffee.
With filter methods like pour over and drip, overly dark brown sugar may clog filters and make the brewed coffee taste thick, muddy, or syrupy. In those cases, a lighter brown sugar may work better.
The assertive molasses flavor may also overwhelm more delicate coffee beans. Brown sugar is best suited for bolder, more full-bodied roasts and brewing methods.
Tips for using brown sugar in coffee
Here are some tips for getting great results when adding brown sugar to coffee:
- Use 1-2 teaspoons per 6 ounces of coffee as a starting point
- Stick to light or dark brown sugar – avoid blackstrap molasses
- Mix the brown sugar with the hot coffee until fully dissolved
- Start with a lighter brown sugar and adjust from there
- Choose bolder, more robust coffee beans and roasts
- Brew coffee a bit stronger to stand up to the brown sugar
- Store brown sugar in an airtight container to prevent hardening
It’s best to slowly incorporate brown sugar into your coffee routine, starting with smaller amounts. Pay attention to how much you need to achieve the desired flavor balance without overdoing it on the molasses.
Mix the brown sugar into hot coffee until fully dissolved so you don’t get an uneven sweetness or gritty texture. Err on the side of lighter brown sugar, then transition to darker varieties if you want more molasses oomph.
Full-bodied coffee that can stand up to the brown sugar is key – dark roasts, French press, espresso, and cold brew are good options. Adjust your normal brewing strength or ratio to make the coffee robust enough.
Finally, because it tends to harden and clump over time, store brown sugar in an airtight container and break up any lumps before measuring.
Which type of brown sugar is best?
You can use standard light or dark brown sugar found in any grocery store. However, some varieties have properties that make them especially well-suited for coffee:
Muscovado
Muscovado sugar is an unrefined brown sugar made from evaporated sugarcane juice. It has a very high molasses content, giving it an intensely rich, bittersweet flavor.
Muscovado has a fudge-like texture that adds great body and mouthfeel. Just a teaspoon lends serious molasses and toffee flavor to coffee without overdoing the sweetness.
Turbinado
Turbinado sugar is less refined than even standard brown sugar. It has a light golden color and subtle molasses flavor.
The coarse, large crystals make turbinado sugar ideal for sweetening coffee grounds before brewing. As the water passes through, it dissolves and infuses the coffee with notes of vanilla, butterscotch and maple.
Coconut Sugar
With its large caramel-colored crystals, coconut sugar bears a strong resemblance to brown sugar. It is made from sap collected from coconut palms.
Coconut sugar has a lower glycemic index than regular sugar. It adds rich complexity with hints of caramel and butterscotch that complement coffee.
Jaggery
Jaggery is a type of unrefined sugar made from sugarcane or dates. Popular in India, it contains molasses and has a brownish hue.
It can be used as a brown sugar substitute to provide earthy, mineral-y sweetness with undertones of toffee and butterscotch. A little goes a long way in coffee.
Conclusion
While personal taste preferences vary, many coffee aficionados agree that adding a bit of brown sugar can take your morning cup to the next level. The subtle molasses flavor adds rich complexity while balancing acidity and bitterness.
Brown sugar brings out the tasting notes inherent to particular coffee beans and brewing methods. Going with a high quality, full-bodied coffee allows the brown sugar to complement without overpowering.
Just be careful not to overdo it, as too much brown sugar can make coffee taste muddy or overly sweet. When used judiciously, though, brown sugar can give your coffee a more nuanced, smoother, and altogether more delightful flavor.