Abstract: Food and Function
Is this effect of sugar in water on coffee solids to be trusted? I like some coffees black (pourover, drip) and some never without sugar (espresso drinks, Aeropress) and sometimes with evaporated milk or cream. I work at a coffee shop as well. Some have said that sugar counteracts bitterness in coffees (I assume due to caffeine). Does this supposed scientific backing have any credibility?