#30 Untangling Sugar, Sweetness and Brix

Where does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee?This will be a more technical episode where we will talk about the sugar compounds like carbohydrates, sucrose, glucose and fructose and sweetness as a concept. We will also look at how sugar content differs based on processing style: washed, honey or natural.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Brodie Vissers Youtube channelBrodie Vissers InstagramVanishing Fleece by Clara ParkesBoss Barista C-Market Part IBoss Barista C-Market Part IISupport the show