Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will lose potential caramel sweetness, as it exists more in the middle ranges of roasting, where converted sugars have a developed sweetness without being either grainy (light roast) or burnt / carbonized (dark roast taste). This is a broad term, and can find many forms since it relates to the degree of conversion of sugars; light or dark caramel, butterscotch, cookie caramel, syrupy forms, caramel popcorn, various types of candy, caramel malt (beer brewing, many types). Aromatic compounds also coincide with sugar conversion, and these are described under the Maillard Reaction entry.

Search Our Coffee Glossary