#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 Patreonand get access to research papers.

Sign up for the newsletter to stay informed.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Mentioned in the Episode:

Brodie Vissers Youtube channel
Brodie Vissers Instagram

Vanishing Fleece by Clara Parkes

Boss Barista C-Market Part I
Boss Barista C-Market Part II

Support the show