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ACM 1.05 – How Much is Sweet?

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Sweet The sweetness in coffee comes from saccharides, better known as carbohydrates. Saccharides relevant to coffee are mono and disaccharides. The monosaccharides are composed of glucose and fructose, with the disaccharides made up of sucrose. The roasting process brings about a significant degradation of sucrose content in coffee beans with scientific literature reporting numbers ranging from up to 97-99% degradation of sugars. […]

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