Coffee and sugar are classic companions. For many coffee drinkers, adding a bit of sweetener is essential for balancing and enhancing the flavor of their morning brew. Two popular options are white and brown sugars. But is one better for coffee than the other? Let’s take a closer look.
The Differences Between White and Brown Sugars
White sugar (also called table sugar or sucrose) comes from either sugarcane or sugar beets. It consists purely of sucrose with all plant materials, minerals, and molasses removed. The result is a sweet, easily dissolving product.
Brown sugar contains some residual molasses from the sugar refining process. This gives it a characteristic brown color and supplies minerals like calcium, potassium, iron, and magnesium. The molasses also provides brown sugar with a richer, deeper, slightly more complex flavor than white sugar.
There are two main types of brown sugar:
- Light brown sugar – approx 3.5% molasses content
- Dark brown sugar – approx 6.5% molasses content
Dark brown sugar has a deeper color and stronger molasses taste. However, most recipes don’t differentiate between light and dark brown sugar. You can substitute one for the other if necessary.
How Brown Sugar Impacts Your Coffee
Adding brown sugar to your coffee will provide a subtle yet noticeable flavor change. Here’s how it impacts some of coffee’s key characteristics:
Sweetness
Molasses gives brown sugar a richer, fuller sweetness compared to regular white sugar. Just a teaspoon or two is enough to take the edge off coffee’s bitterness. However, it won’t make your brew as cloyingly sweet as white sugar can at higher volumes.
Acidity
The molasses mellows and smooths out coffee’s bright, acidic notes. This effect is more pronounced with darker roasts.
Bitterness
Brown sugar counteracts coffee’s inherent bitterness. The molasses flavor helps mask unpleasant bitter notes.
Mouthfeel
The residual molasses in brown sugar gives it a thick, syrupy consistency. This results in a richer, fuller, more viscous mouthfeel compared to white sugar.
Aftertaste
Rather than leaving a cloyingly sweet aftertaste like white sugar, brown sugar has a smoother, more mellow finish. The molasses leaves behind a subtle hint of spice and treacle.
Aroma
In addition to altering your coffee’s flavor, brown sugar’s aromatic molasses notes also impact its smell. It provides a pleasant whiff of sweetness as you sip.
Brown Sugar Benefits for Coffee
Here are some of the reasons why coffee drinkers may prefer using brown sugar over regular white sugar:
- Richer, deeper flavor
- Calms acidity
- Blunts bitterness
- Provides fuller mouthfeel
- Leaves no unpleasant aftertaste
- Enhances aroma
- Contains small amounts of minerals
- Subtle molasses taste
Overall, brown sugar sweetens coffee in a more nuanced way than white sugar. The molasses rounds out and compliments coffee’s flavor profile rather than just making it sugary sweet.
Downsides of Brown Sugar in Coffee
However, brown sugar isn’t perfect. Here are some potential downsides to using it in your coffee:
- Can make your coffee overly sweet if you use too much
- Imparts a slight treacle flavor that some may dislike
- Doesn’t dissolve as readily as white sugar
- Costs slightly more than white sugar
- May contain contaminants from the sugar production process
The main issues are that brown sugar can clump if not stirred thoroughly and doesn’t provide the same clean sweetness as white sugar. The subtle molasses taste may also put off drinkers who don’t want any flavors competing with their coffee.
Which Has Less Calories – Brown Sugar or White Sugar?
Brown and white sugars have very similar nutritional values. Let’s compare them:
| Nutrition Facts | 1 tsp White Sugar | 1 tsp Brown Sugar |
|---|---|---|
| Calories | 16 | 17 |
| Total Carbs | 4 g | 4 g |
| Sugar | 4 g | 4 g |
As you can see, there is minimal difference between the two. The tiny extra calories in brown sugar come from the molasses content. However, the amount is negligible especially once dissolved in coffee.
In short, brown and white sugars contain virtually identical calories and carbohydrates. The type of sugar you choose won’t really impact the calorie content of your coffee.
How Much Brown Sugar In Coffee Is Too Much?
A little brown sugar can improve coffee’s flavor, but too much will overpower it. Here are some tips for getting the balance right:
- Start with 1 teaspoon (4g) brown sugar per 6-8 oz coffee
- Adjust to taste, increasing sugar in 1/4 teaspoon increments
- Limit brown sugar to 2 teaspoons max in a regular cup of coffee
- Be extra sparing with flavored coffee (e.g. vanilla, hazelnut)
- Err on the lower side if you dislike very sweet coffee
- Consider cutting back if you notice syrupy molasses flavors
The ideal amount of brown sugar varies by personal taste. But a good rule of thumb is 1-2 teaspoons for a regular cup containing 6-8 ounces of coffee.
Beyond 2 teaspoons, you risk overpowering the coffee’s natural aroma and bitterness. But some people enjoy extra sweet coffee, so adjust according to your preferences.
Does Brown Sugar Go Bad?
Properly stored, brown sugar can last up to 6-12 months past its printed expiration date. Over time, the brown sugar may harden and shrink as moisture evaporates. But once this hardened sugar is used, it will dissolve into coffee the same way.
Look out for the following signs that your brown sugar has gone bad:
- Hard clumps that don’t soften when exposed to heat or moisture
- Visible mold growth
- Strange odors
- Sour or off tastes
As long as it looks and smells normal, old brown sugar is safe to consume. But it’s always best to use fresh product if possible for maximum sweetening power and flavor.
Does Brown Sugar Dissolve In Cold Coffee?
Brown sugar can dissolve moderately well in cold coffee. However, you’ll need to stir vigorously for a minute or two to help it fully integrate.
Dissolving brown sugar is easier in hot coffee since the heat helps break down the molasses particles faster. But it’s certainly possible to sweeten iced coffee with brown sugar too.
If adding to cold brew, be extra diligent about stirring until no grains remain. Letting the brown sugar sit undissolved can lead to a grainy, unpleasant sip.
Should You Use Light or Dark Brown Sugar In Coffee?
Light and dark brown sugars can both be used to sweeten coffee. Dark brown sugar will impart a more prominent molasses flavor while light has a milder influence.
In general, lighter roasts and flavored coffees pair best with light brown sugar. The darker molasses notes of dark brown sugar would compete too much. Meanwhile, dark brown sugar adds a pleasant accent to darker roasts with robust, chocolaty profiles.
However, most recipes don’t differentiate between the two. You can substitute light for dark and vice versa based on what you have on hand without significantly changing the end result.
Conclusion
Brown sugar can be an excellent alternative sweetener for coffee. Compared to regular white sugar, it provides a richer, more nuanced sweetness that complements coffee’s inherent flavors.
The key advantages of brown sugar in coffee include:
- Fuller, deeper sweetness
- Calms acidity
- Masks bitterness
- Adds mouthfeel
- Leaves no aftertaste
Just be careful not to overdo the brown sugar, as too much can overpower your drink. 1-2 teaspoons is ideal for a regular cup of coffee. Finally, store your brown sugar properly to prevent it from hardening and optimize freshness.
Enjoy your morning cup of joe sweetened with brown sugar’s subtle molasses flair.