Sweet
Sweetness is the soul of coffee's flavor, from caramel and maple to honey, defining the finish length and overall richness.
Where Sweetness Comes From
Coffee beans contain natural sugars, and green Arabica usually has more sucrose than Robusta. During roasting these sugars undergo caramelization and Maillard reactions, producing pleasant sweet aromas ranging from light nectar to rich brown sugar. Interestingly, very little sugar actually remains in a cup of coffee. Much of the "sweetness" we perceive comes from sweet-smelling aroma compounds — caramel-like furaneol and maltol, for example — and from the balance between acidity and bitterness. That is why sweetness is often described as an overall impression.
Common Types of Sweetness
- Caramel: the classic sweetness, common in washed Latin American coffees
- Brown sugar: rich and heavy sweetness
- Maple syrup: a warm, smooth sweetness
- Honey: common in honey-processed coffees, with a fresh nectar quality
- Cane sugar: pure, clean natural sweetness
- Vanilla: a soft, clean sweet aroma, often with creaminess
- Malt sugar: a heavier, grain-like sweetness
What Influences Sweetness?
- Ripeness: picking only fully ripe cherries is the foundation of sweetness
- Variety: Bourbon and Caturra are known for sweetness
- Processing: honey and natural processes retain more mucilage sugars
- Roast: sweetness peaks around medium-light to medium; too light tastes sour, too dark turns bitter
- Extraction: under-extraction leaves sweetness thin — proper extraction draws it out
How to Recognize Sweetness
Sweetness usually shows up in the aftertaste. High-quality specialty coffee has a lingering sweet finish, the result of sugars, aromas and organic acids in balance. Sweetness is also a separate score on the SCA cupping form.
Where to Find Sweetness
- Washed Central American coffees: clean, clear cane-sugar sweetness
- Honey-processed coffees: more pronounced honey, brown sugar and ripe fruit
- Natural Brazils: caramel and milk-chocolate sweetness
- Medium-roast blends: caramel and toffee are easiest to perceive
Brewing Tips
If a coffee tastes short on sweetness, try a slightly finer grind or hotter water to extract more fully; sweetness also becomes easier to notice as the cup cools a little.