Coffee sugar

Category: accessories

Natural brown sugar is a name for raw sugar which is a brown sugar produced from the first crystallisation of cane. Raw sugar is commonly then further processed to produce white sugar.
As such “natural brown sugar” is free of additional dyes and chemicals (eg. phosphoric acid, calcium hydroxide and sulfur dioxide to make sugar white).

There is a higher level of inclusion of molasses than brown sugar giving it a higher mineral content.
Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar).

Some instances of natural brown sugars have particular names and characteristics and are sold as such: eg Demerara or Muscovado.

Demerara sugar is used as the generic name of a type of specialty raw cane sugar often used in home baking and in sweetening coffee. It is normally brown in color—the natural color of cane sugar. It takes its name from the Demerara colony in Guyana, which was the original source of this type of sugar, but is produced today mainly in Mauritius. It’s known for distinctive smell and taste and it’s specially great for sweating coffee.

Muscovado is a type of unrefined sugar with a strong molasses flavour. It is also known as Barbados or moist sugar.

It is very dark brown in color, and slightly coarser and stickier than most brown sugars. Unlike most brown sugars, which are composed of refined white sugar with molasses added, muscovado takes its flavor and color from the sugar cane juice it is made from. It offers good resistance to high temperatures and has a reasonably good shelf life. The unrefined sugar goes well with coffee and other beverages, and was one of the most prominent export commodities of the Philippines in the 1800s.