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.

 

[WWGD]

I am still hoping Borek will tell us what we want to know and understand.

Something I very clearly notice is that HOT coffee (what I brew , at least) has less flavor and the flavor level and quality improves as it cools. When I am half way through, flavor becomes richer, and sweeter. I really do not believe this observation supports what Hornbein said how you explain it about it. I believe that the brew's resting and temperature drop affects how we find it.

I should also add, I never add any sweetener to the coffee I drink.

edit: Rewording for compositional reliability

Why don't you ping him?

 

[WWGD]

If you stir in sufficient sugar, to saturate hot coffee, then you must expect to initially add more solid sugar than is needed, or it will not achieve saturation while stirring.

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

I feel sorry for those unfortunate people, who add sugar to make their poor quality coffee drinkable. Visitors to Australia are often surprised by, and comment on, the higher quality of the coffee available. I guess that partially explains why tourists, when they first arrive here, are in the habit of adding sugar to their coffee. It also suggests that Australia competes on taste and smell, while the rest of the world is competing on profit margin. I have never attended a "Star-bucks", but it seems like an excellent name, for selling shares to US investors.

Certainly not Italy, who abide by the same principle, shunning the use of sugar in coffee on the same ( ha ha) grounds. They also condemn the use of anything other than tomato paste and mozzarella in their pizzas. Why ruin perfection, I guess is what they go by. Like doing a remake of Bohemian Rhapsody.

 

[symbolipoint]

Why don't you ping him?

Because I am simply not worried about it. If he wants to add something, he can.

 

[WWGD]

Because I am simply not worried about it. If he wants to add something, he can.

He may not even be aware the post exists .