Caramel

Caramel is a desirable form of sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... found in the flavor and aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... of coffee, and is an extension of roast tasteThe set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term.... 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 grainyA roast-related flavor, sometimes used negatively, but it can also be a positive flavor attribute. Usually grain flavors indicate a too-light roast, stopped before 1st crack concluded, like... (light roast) or burntBurnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green... / 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 MaillardAn important reaction in coffee roasting that results in the browning of the green coffee seed.: The Maillard reaction is a chemical reaction between an amino acid and... Reaction entry.