Does your coffee business need disposable coffee stirrers

　　Disposable coffee stirrers are a must-have tool for coffee lovers. Most people in the world drink coffee, and most people in the world prefer coffee mixed with sweeteners, dairy products or other additives. Depending on the beverage your coffee business serves, it may or may not need a stirrer. Why is that? In short, coffee drinks are made according to a recipe, and many drinks use stirring as part of the recipe. Here are some drinks that your coffee business needs a plastic or wooden coffee stirrer, and some drinks that your coffee business doesn't.
　　
　　Different types of coffee
　　Brewed coffee
　　This is the coffee most coffee companies offer in the United States. However, only 35 percent of coffee drinkers drink black coffee. Everyone else adds something to their coffee before they drink it.
　　When dairy products and sugar are added to coffee, a series of chemical changes, facilitated by agitation, occur. Temperature is a measure of the molecular energy of a substance. Hot liquids have more energy molecules than cold liquids. This is why sugar dissolves faster in hot coffee than in cold coffee. In hot coffee, the sugar crystals are hit by more molecules and faster molecules than in cold coffee.
　　After sugar is added, stirring hot or cold coffee with a plastic or wooden coffee stirrer adds kinetic energy (energy from motion) to the molecules of the drink based on its thermal energy (from heat energy). Stirred drinks dissolve sugar crystals faster than unstirred drinks because stirring brings the molecules into contact with the sugar crystals.
　　Adding dairy and dairy substitutes to coffee drinks brings a different set of chemical reactions to the process. Milk, semi-milk, cream, non-dairy creamer, soy milk and nut milk all contain fat in their molecules. Just like oil and vinegar salad dressing, stirring coffee with dairy products or dairy substitutes creates a lotion that distributes fat molecules evenly throughout the drink, rather than allowing it to separate and remain on the coffee.　　
　　Cuban coffee and Turkish coffee
　　If your business serves Cuban or Turkish coffee, you may not need a plastic or wooden coffee stirrer. These coffees are made with sugar mixed into the ground, meaning the sugar is already dissolved in the coffee by the time it is served.
　　Espresso
　　Sugar is a common addition to espresso coffee, even in Italy, due to its strong taste. Although espresso is served hot, the dissolved solids have a thick consistency due to fine grinding and the use of steam rather than hot water to make the drink. Plastic or wooden agitators are almost always needed to dissolve the sugar in a thick, concentrated liquid.　
　　Cappuccino
　　Cappuccino etiquette is a complicated topic. Many people say cappuccino shouldn't be stirred because the layering of coffee, steamed milk, and foam allows each bite to contain just the right amount of each ingredient. Others point out that in Italy, cappuccino is always served with a spoon, so the layers are expected to mix. To keep everyone happy, coffee shops often serve drinks in layers according to the recipe, with plastic or wooden coffee stirrers on the side for customers to decide.
　　Macchiato and latte
　　A macchiato is an espresso coffee with a small amount of milk or a milk substitute. Latte is the same as macchiato, but with foam on top. Unlike cappuccino, where etiquette is unclear, macchiato and latte are meant to be stirred. These drinks are usually served in clear glasses to show a sense of hierarchy. However, these layers are not intended to stay there, but are blended into espresso using a plastic or wooden coffee stirrer.
　　
　　Depending on the beverage you serve, your coffee business may require disposable coffee stirrers to facilitate the dissolution of sugar and the emulsification of dairy products in the beverage. Hyde offers different materials and sizes of disposable coffee or milk stirrers, if you are interested please visit our website and contact us.