What kind of substance brings the sweetness of coffee and where does it come from?

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Sweetness-the concentration of sugar in coffee

Professional coffee connoisseurs use the word "sweet" to describe the extent to which coffee contains sugar as it flows through the mouth. While cupping coffee is relatively consistent-the same brewing method, time and roasting-brewing coffee at home can make it easier for you to bring out sweetness.

Choosing different roasting methods can naturally make coffee "sweeter"-some coffees contain higher levels of sugar, while lower roasting contains more sugar, which may turn sugar from other sources into caramel.

What makes coffee sweet?

In coffee, sweetness is produced by solutions of sugar, ethanol and alcohol, as well as some amino acids, which together create a variety of sweet aroma descriptors (for example, chocolate, fruit, caramel).

Generally speaking, light baking will have more fruit sweetness. Roast the coffee to a deeper degree, continue the caramelization process, and convert the taste into the sweetness of caramel and chocolate.

Effect of treatment on sweetness

Different processing methods of coffee cherries and green coffee beans can change the sweetness of coffee. Let the coffee ferment, or not wash the coffee before drying, will increase the sweetness of the coffee. There are some tradeoffs in the process-some other flavors are lost or changed in the process, but the style and taste of the coffee that the coffee processing station is trying to develop for export is acceptable.

Fermentation is an irreversible process that destroys coffee, so be very careful.

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