Stirring Coffee Effectively

[DaveC426913]

Water can take up to about twice its volume in dissolves sugar to saturation. Syrups are quite much just about saturated sugar in water.
Honey may develop crystals as the sugars come out of solution, but that is most likely some other chemistry as the water has not evaporated from the jar.

Surface area is important. A cube of sugar presents less surface area to the water than a powdered form. From the sugar cube surface, there is a gradient of concentration of dissolved sugar molecules to far away fresh water. Stirring will bring fresh water to the sugar cube surface enhancing the rate of dissolving, but a gradient nevertheless still exists.
A few stirs of the coffee will not be enough to dissolve all of the sugar cubes, which will then settle to the bottom of the vessel, where upon the gradient of dissolution is from bottom to top, leaving the bottom more sweeter than the top.

Yeh. Wot he sed.

Isn't that what I said?

 

[256bits]

Yeh. Wot he sed.

Isn't that what I said?

Even if you stir the coffee until it is completely homogenous, it will still end up with sugar on the bottom. The sugar does not always completely dissolve, so it settles on the bottom over time.

Yes you did. If which by homogenous you mean tiny bits of solid sugar spread evenly in the fluid,

 

[Baluncore]

Honey may develop crystals as the sugars come out of solution, but that is most likely some other chemistry as the water has not evaporated from the jar.

Correct. Honey is a supersaturated solution of glucose in fructose, with some other minor compounds. Glucose crystals form initially, as cool honey crystallises over time. Water is classed as an adulterant in honey.

There should be very little water in fresh honey, but honey is hygroscopic, so left exposed over time it will absorb moisture from the air, and begin to ferment at about 18% water content, if it is not stolen first, often by other bees in the wild.

https://en.wikipedia.org/wiki/Honey

 

[256bits]

As the coffee then cools, and the Ksp falls, sugar will continuously precipitate out of solution, adding to the initial excess of solid sugar.

Isn't Ksp for ionic compounds in water, and not polar such as sugar or alcohols, which can dissolve in wide ratios.

To precipitate, a sugar-water solution would gave to reach saturation levels, which for the sugar-water solution 1 teaspoon is no where near saturation a the temperatures involved.
Syrups are anywhere from 1:3, 1:1, 5:1 sugar/water ratio. Quite a lot can dissolve in water, solute and solvent both being polar molecules.

Just thought of something.
The coffee compounds, even if in small quantity could affect the dissolving process, especially the oil from the coffee present in the mixture.

 

[symbolipoint]

I'm not sure I get your stance. Are you asserting that - in a real word scenario, such as the OP's - it is implausible that sugar may settle to the bottom of a coffee cup? You won't be convinced unless that is proven to your satisfaction ?

*citation needed

Only mild guess, depends on concentration. Otherwise, Dissolved means disssolved. Homogeneous and stable.

 

[symbolipoint]

Also, I'm not fond of soup for the same reasons.

So we are getting into topic distractions. My contribution to this one is, I find no problem drinking cool temp. soup. Never a problem. Same good flavor or other effects; just different temperature.

 

[Point Conception]

Cappuccino with convection currents

 

[Hornbein]

Gazpacho? Tarator?

In Spain I was quite taken with off the shelf gazpacho that came in a carton. My relatives informed me that gazpacho should not be consumed during the winter. I didn't care.