Sugar cubes are cubes produced by moulding or compression of moistened granulated sugar, the classic portion-controlled sweetener for tea and coffee. The damp sugar is pressed into moulds or formed into bars, dried to hardness, and cut or broken into cubes that dissolve at a predictable rate. Their manufacture demands uniform crystal size and precise moisture: too wet and they crumble, too dry and they will not hold together. Though sachets have displaced them in many settings, cubes remain a symbol of leisurely, measured sweetness.