Brix (°Bx) measures dissolved solids in a liquid, primarily sugars, expressed as grams per 100 grams of solution. In beverage work it defines sweetness intensity: most sweet drinks land between 8 and 14 °Bx, and that number shapes how the entire flavor system reads in the cup. A one-point Brix swing changes how tannins, dairy and aromatics balance on the palate. Bars that dose sugar by hand routinely drift two points or more between shifts, and regular customers taste that drift as inconsistency. Pre-formulated soluble bases lock Brix at the formulation bench. Every location pours the same cup at the same sweetness, with zero scale work on the bar. Read more: The Karak Tea Profit Playbook for HoReCa Operators Related terms: CTC Tea, Premix, Encapsulation