One of the most common types of flavor descriptors that we use
are different types of sugars. The sweetness in the coffee can
be the result of many things; the green coffee quality, the age
or storage conditions of the coffee, the roast, the rest, or
even the brew. We're not going to so much get into what leads to
what type of sugar sweetness, but I wanted to speak to the
differences in some of the sugar types that we use so that when
you see them in a description you can have a better idea of what
we're talking about. The sugar refining process is all about
taking the raw material and taking as much of it away as
possible through boiling, centrifuging, filtering and drying
until all that's left is sucrose. Refined white sugar can be 99%
sucrose, and may have additives used as well to whiten it. Sugar
in the Raw is not raw sugar at all. It's refined, but not as
much as white table sugar and also hasn't been through a
whitening process. Molasses is a liquid by-product of the sugar
refining process, and in the