tags: [] - coffee/roasting - coffee/chemistry aliases: - Caramelization - Sugar caramelisation coffee - Caramelisation in roasting

Caramelisation¶

Tags: #coffee/roasting #coffee/chemistry Aliases: Caramelization, Sugar caramelisation coffee, Caramelisation in roasting Related: Roasting MOC | Coffee Chemistry MOC | Maillard Reaction | Development Phase | Roast Degree | Sweetness (Coffee) Status: 🌱 Stub

Overview¶

Caramelisation is a heat-driven chemical process in which sugars break down and transform when exposed to high temperatures, creating sweet, rich, and sometimes bittersweet flavours. In coffee roasting, caramelisation occurs after the Maillard reaction phase as temperatures continue to rise, contributing flavours of caramel, toffee, and brown sugar, and building body and sweetness in the roasted bean. Prolonged caramelisation at high temperatures transitions into bitterness and burnt character.

Caramelisation in Coffee Roasting¶

Sucrose is the primary sugar in green coffee (comprising approximately 6–9% of dry weight in Arabica). During the early to middle stages of roasting, sucrose hydrolyses into glucose and fructose; these simple sugars then undergo Maillard reactions with amino acids, producing aromatic compounds and brown colour. As temperatures rise further (typically above 170°C), caramelisation of remaining sugars occurs directly — the sugar molecules decompose and rearrange without requiring amino acids, generating caramel, butterscotch, and toffee-type volatile compounds alongside brown colour.

The interplay between the Maillard reaction and caramelisation determines much of the flavour development in the roast. Caramelisation builds sweetness and body; pushed too far, it contributes bitterness and smoky notes.

Key Facts¶

Caramelisation involves thermal decomposition and rearrangement of sugars, producing caramel, toffee, and bittersweet flavour compounds
In coffee roasting, occurs after the Maillard phase, typically as bean temperatures exceed approximately 170°C
Sucrose (~6–9% of green Arabica by dry weight) is the primary substrate
Contributes sweetness and body at moderate development; prolonged caramelisation transitions to bitterness
Distinct from the Maillard reaction: caramelisation does not require amino acids — it involves sugars alone

References¶

Changelog¶

Date	Change
2026-05-01	Compliance review: rebuilt from near-empty file — original had two paragraphs, no frontmatter, no metadata block, no required sections; replaced with compliant stub

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