Caramel is a desirable form of Sweetness 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 desirable quality, and the green bean has More found in the flavor and Aroma 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 flavor profile and come from the perception More of coffee, and is an extension of The 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 define the set of flavors that result More. 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 A 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 under-developed grain flavor. It can also result More (light roast) or Burnt 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 coffee is introduced is too high. Usually, More / 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 An 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 a reducing sugar, induced by heat in More Reaction entry.