Ok, this may make me sound like a newbie, but I've never used raw sugar in the 3 years that I've been a barista, and it has always befuddled me. Is there really a difference in flavor from regular sugar? Or is it just one of those other things that sbux likes to put out there to make people feel special? On a few occasions we have run out of the stuff and people have flipped out on me if they couldn't get it! Someone tell me what the big deal is?
Raw Sugar
(27 posts) (15 voices)-
Posted 3 years ago #
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You mean Sugar in the Raw? That's just brown sugar.
Posted 3 years ago # -
you've worked there for 3 years, and didn't know? the difference is it's white sugar coated in molasses
Posted 3 years ago # -
I know what it IS, I just didn't know if there was a significant difference in flavor when you mix it into a drink. Sorry, I don't add sugar to my drinks. I'm not totally dumb :P
Posted 3 years ago # -
It is a slightly richer deeper flavour if you are adding it to black coffee. If you are adding it to a milky drink then no difference.
Most people labour under the delusion that being "raw" it is healthier. This is not so especially because a lot of so-called raw sugars are actually processed to white and the molasses added back in.
Posted 3 years ago # -
The fact that its called "raw" and in a brown sort of recycled looking package makes all those preius driving earther's think they are doing themselves, and the planet a favor by using "raw" suger. Of coarse, it also makes them just a little bit better then you and I.
Posted 3 years ago # -
See, that's what I thought! I can understand the black coffee. But I have so many customers that ask me to add it to their lattes and cappuccinos, it's ridiculous!
Posted 3 years ago # -
Also, isn't molasses just liquid (sort of) brown suger? So then "raw" suger, would just be suger, with suger added?
Posted 3 years ago # -
Lol sounds like a heart attack to me.
Posted 3 years ago # -
Sugar in the Raw has been around for over 20 years..its nothing Starbucks has thought up.
Posted 3 years ago # -
Raw Sugar is the kind that is not whitened.......White sugar in a sense is more impure than raw sugar...no such thing as white sugar coated in molasses.
Posted 3 years ago # -
Ok, so white sugar is REFINED, whereas sugar in the raw is just cane sugar. It's just a matter of how it's processed.
Posted 3 years ago # -
Also most white sugar comes from sugar beats, whereas sugar in the raw is from sugar cane.
I think they both make coffee taste.. icky. I like liquid sugar (high fructose corn syrup) like the Classic better.
Posted 3 years ago # -
high fructose corn syrup isn't that great for you.
Posted 3 years ago # -
Splenda, anyone? lol
You can't win. Everyone's afraid too much sugar will give you diabetes (not true in all cases, i would know). But sugar free will give you "the cancer". Ok...so diet soda? "it kills brain cells"... well then what the eff. no one can win.
and as for the great sugar debate, i'm clueless. i just like when people order raw sugar because those packets are super easy to rip and pour! lolPosted 3 years ago # -
i hope the people saying raw sugar was just brown sugar, or sugar coated in molasses aren't baristas, because that is just sad. it's unrefined cane sugar; nothing's added to it. it adds a darker, warmer sweetness to drinks.
Posted 3 years ago # -
Do you honestly think you could tell the differance in a side by side blind tasting?
Posted 3 years ago # -
@parrotheadkrm: hmm, possibly. that would be an interesting experiment. i know when i use white sugar, there's definitely more sweetness with the same amount.
Posted 3 years ago # -
@parrothead & musis.amica: I have had a similar experience with the white/raw sugar challenge: raw sugar adds a subtle, warm sort of sweetness. White sugar has that intense, shudder-like sweetness.
Posted 3 years ago # -
Sugar in the raw isn't brown sugar as in molasses coated sugar used for baking. Its just unrefined cane sugar. It's not dyed white.
Posted 3 years ago # -
DARKROAST describes it perfectly: shudder-like sweetness. It's definitely a brighter, more hyper note.
Posted 3 years ago # -
I'll be honest, I drink my coffee black, I've never used the stuff.
Posted 3 years ago # -
OK you guys...sugar class 101, here goes: Turbinado sugar aka "Sugar in the Raw", is also known as turbinated sugar, is made from sugar cane extract. It is produced by crushing freshly cut sugar cane; the juice obtained is evaporated by heat, then crystallized. The crystals are spun in a centrifuge, or turbine (thus the name), to remove excess moisture and molasses, resulting in the characteristic large, light brown crystals.
Turbinado sugar is similar in appearance to brown sugar but paler, with larger crystals, and in general the two can be exchanged freely in recipes. Turbinado sugar differs from refined white sugar in that it is obtained or crystallized from the initial pressing of sugar cane. Turbinado and demerara sugars are the same. United Kingdom recipes tend to call for demerara, while in the United States, they are apt to use the term turbinado.Posted 3 years ago # -
Thank you LatteWhore, the thing I don't understand about it, is a turbine and centerfuge are two differant machines? Why the name?
Posted 3 years ago # -
Yes, they are the same. And the same priciples apply: using centrifugal force to repel moisture from the sugar (by spinning, or using a turbine, which is a rotary engine).
Posted 3 years ago # -
I stand corrected, I just tend to think of turbines more as engines, like jet engines and that sort of thing, thanks.
Posted 3 years ago # -
Thank you, Latte ****! When I started reading this thread I was wincing at the false info about raw sugar, and very pleased to see that you provided such a detailed correction.
Raw sugar is not elitist. It's just better quality sugar.
By the way, I am almost totally sure that the syrup Starbucks uses is (surprisingly) real simple syrup, made with sugar and not high fructose corn syrup.
Posted 3 years ago #
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