Sugar is a matter that makes almost everything sweet, and it is the number one substance that we often add to the bitter coffee to make it sweeter. However, adding sugar to coffee tweaks its atomic properties that are more than just sweetness. According to a paper from the University of York’s Structural Biology Lab, sugar causes a molecular change in brewed coffee that makes coffee less bitter.
According to the premise of theoretical physical chemistry, Dr. Seishi Shimizu found that “sugar doesn’t just mask coffee’s bitterness with sweetness, but it actually changes the molecular structure of a brewed cup of coffee.” According to his lab’s paper, Food, and Function, “sugar affects the dimerization of caffeine molecules in coffee and caffeinated tea, which ultimately has an impact on how bitter the beverages are. “
Here’s a better understanding.
We all know that coffee has a natural stimulant which is called caffeine, which is also responsible for coffees bitter taste. While its known for its stimulating effect, coffee is also known as a natural pesticide for plants which deter insects and other predators from eating the plants’ fruits and leaves.
In brewed coffee, the caffeine molecules are equally distributed, so, when sugar added to an unsweetened coffee, the distribution of the caffeine molecules change. The sugar molecules react to the water by grouping together, likely trying to avoid the sugar molecules. This result in uneven distribution of caffeine to water and with adding sugar it will produce a bittersweet taste. And as we drunk our coffee, not all the caffeine hits our taste buds after they cluster together making a potion will contact the taste buds, resulting in a less bitter taste.
Thus the antioxidant properties of coffee are most likely vulnerable because sugar may counteract its molecules making its antioxidant properties less active.
That is why when you want to enjoy the boost and benefits of your coffee you better drink it black and brewed, and unsweetened.
Source Driftaway Coffee
