sugar

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-08-07

Final complete day: 2026-08-07. Attention was 1.1% — this entity appeared in 8 of 723 analyzed posts/comments in the seven days ending that day (14 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-08-06 12:40 UTCComment

   Not a conspiracy as much as a trend In my opinion. Coffee shops often follow the same flavor forecasts because syrup companies, ingredient, suppliers, sugar and social media trends all influence what gets popular. Once a flavor starts performing well on YouTube or in big chains, smaller shops usually experiment with their own version. The interesting part is seeing how each café puts its own spin on it the same orange latte can taste completely different depending on the espresso, cappuccino, Mocha, milk and recipe.

2. 2026-08-05 19:25 UTCComment

   I like mocha coffee a lot until I realized it has so much sugar. I want to make coffee at home using a keurig machine. Any recommendations because I don’t like coffee any other way.

3. 2026-08-04 12:13 UTCComment

   kind of a newbie question but is there a way to make black coffee taste less harsh without loading it with sugar? been trying to cut back on the sweet stuff lately and my coffee just tastes rough plain

4. 2026-08-02 18:21 UTCComment

   Now this is really hilarious. You completely change your entire argument when I prove you wrong, and yet you have the audacity to act like my refutations are the flawed arguments. So you've moved on from claiming that crema is an emulsion of oil and CO2, to saying that it's "foam" of cO2 within oil. Changing your story entirely after it's been disproven just proves that you're making things up as you go along. Also, did you just say the CO2 "undissolves"? Now, why would it do that? You should do a little experiment. Fill a small pot halfway with water. Heat it, then mix in two or three tablespoons of sugar, stirring it until it dissolves. Now, remove the pot from the heat and watch the sugar jump out of the solution. Oh wait, the sugar isn't "undissolving". Maybe you need more. May as well jump ahead by adding as much sugar as you can get to dissolve into the water, i.e. a saturated solution. And you know what, let's try to get some more in there. Heat the water to a good 175 degrees and add in even more sugar. You now have a super saturated solution. You could make rock candy with it, if you wanted to. But before you do, take the pot off the burner to see what happens. Awww...nothing. No sugar jumping out of the solution. See, there are two problems with your hypothesis. First, once a solute dissolves into a solvent, it's going to remain dissolved unless causes a change to occur. Now, a change in temperature certainly qualifies. But, unlike a solid substance like sugar, dissolved CO2 increases at LOWER temperatures. So as the brewing water begins to cool, as it flows into the cup, CO2 will actually become more stable in water solution, not less. Now personally, I would proffer that any cooling of the water at this point is negligible, so that the CO2's affinity for being dissolved in the water is not significantly greater due to water temperature after a mere split second. But that still leaves us with a missing impetus for the CO2 to "undissolve" a split second after it being dissolved into the water. But there's another major flaw to your premise. Specifically, the empirical observations that happen if we simply let the espresso stand. If your hypothesis about crema were true, then we would see a heavy layer of oil left behind when crema dissipates. But that's not what happens. Now, you keep making a big deal about the fact that some brewed coffees will exhibit a thin oily slick floating on the top. This is literally less than the width of a hair. It is literally a TRACE amount of oil, and it is entirely incidental to the coffee. If you were eating a pizza right now, dust in the air would be falling onto it as we speak. That does not mean dust is a pizza topping. You are substituting the incidental fact with the controlling fact, and you are making ridiculous arguments that defy science in order to justify it.

5. 2026-08-01 22:22 UTCComment

   Bro its sweet cream. Its what it says on the tin. Water down some half n half with milk and whip it with sugar using a frother. Boom- foam