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While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? And can we use brown sugar instead of white sugar or vice versa?

Cascabel
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The Hungry Dictator
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3 Answers3

11

Brown sugar is just white granulated sugar with molasses added. Dark brown sugar just has more molasses than light brown sugar.

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Coffee shops often have turbinado sugar, a common brand is Sugar in the Raw. Turbinado sugar is brown because it is less refined than white sugar.

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The turbinado sugar is less "wet" than brown sugar, so it will dissolve somewhat faster than brown sugar. The molasses inhibits the sugar from dissolving quite as quickly, but will also contribute to the sugar drying in hard clumps.

Given a choice in a coffee shop, I would choose the turbinado or the white sugar. The molasses in brown sugar doesn't add anything that I want. Honestly, I can't really tell the difference in coffee between turbinado and white sugar, but I use turbinado anyway - for no particular reason.

Community
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Jolenealaska
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Brown sugar is essentially white sugar with molasses added back in, which gives it that rich, caramel-like flavor and extra moisture. The molasses makes brown sugar naturally hygroscopic, it tends to absorb moisture from the air and can clump up if not stored properly. White sugar, being fully refined, lacks this moisture and stays free-flowing.

When it comes to using them, you can often swap one for the other, but the results will differ. Brown sugar usually adds a bit of chewiness and depth to baked goods, while white sugar tends to produce a lighter, crisper texture. In your coffee, the difference might be more subtle, affecting the flavor just enough for you to notice a slight caramel note with brown sugar versus a cleaner sweetness with white. Ultimately, the choice depends on the flavor and texture you’re aiming for.

Truestory Organics
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As others have said, there are two reasons sugar can be brown. One is that it's been left closer to it's natural state, so the molasses hasn't yet been extracted. The other is that it's been refined into white sugar, then molasses extraction has been added back in.

You can test to see which kind of brown sugar you have by taking a couple spoonfuls in a small sieve and running it under water. Natural sugar will remain golden, but refined and re-added sugar will become white.

Personally, I only use brown sugar for everything but baking (and even then I often substitute). Coffee, tea, etc. It doesn't spike my blood sugar like white sugar does, and it doesn't activate mouth microbes like white sugar. It feels like the compounds are more balanced and the body processes it easier.

...it also tastes better ^_^

kristina childs
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