The Reason Why Coffee is Better Without Sugar

Diposting oleh mynewsrandom.blogspot.com di 01.42

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean.[2] The plant was exported from Africa to countries around the world. Coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are arabica and robusta. Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds (referred to as beans) are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce coffee as a beverage.

There are people who enjoy coffee without adding sugar, but there are also many people who prefer sweet coffee. Mimi Alawiyah, one of the senior trainers at the Indonesian Coffee Academy (ICA), explained about this at the Shopee X Anomali Coffee event, at Anomali Coffee Menteng, Jakarta, Friday.

Mimi said, enjoying coffee is highly recommended without using sugar. The main reason is not health. "Because the sugar will arise from the coffee itself, so if you want to enjoy the original flavor you don't need to use sugar," he explained. Nusantara coffee assessment process, during the Shopee X Anomali Coffee event, at the Anomali Coffee Menteng outlet, Jakarta.

Mimi explained that pure coffee has its own sweet level. This happens when planting to the coffee roasting process. The process of processing coffee beans makes coffee have a sweet, bitter, sour, and other sense of extraction simultaneously. "So it's better not to use sugar, because sugar will arise as a result of roasting (frying coffee beans) in burning, which is called the caramelization process, and it will produce sweetness," said the woman who has been struggling for more than 10 years in the world of coffee. Whereas from the type of seed, Mimi explained that arabica coffee has a higher sweetness than robusta