In fact, just like coffee has many flavors, the choice of sugar depends on personal preference.

Fine sugar (superfine) is suitable for preparing coffee because it dissolves quickly.

As for the big sugar crystal/rock sugar that is specially sold for coffee blending, it is actually a large piece of amber exquisite white sugar.

Different sugars have different tastes, and the difference lies in refined (all white sugar) or unrefined (raw) sucrose.

Unrefined sugar has more flavor because of different molasses content.

De Milla sucrose (a kind of brown sugar) has low molasses content, while brown sugar and brown sugar have high molasses content. Other brown sugar is extracted from white sugar with molasses.

Sugar is a component of many coffees, and its function is not only to stabilize milk, but also to neutralize bitterness (in the preparation of iced coffee, almost all coffees will have some degree of bitterness).

Small espresso is made of sugar crystals, which are generally not brewed at high temperature.

Moreover, sugar crystals are usually unlikely to dissolve before coffee is finished, so its seasoning effect is not great.