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What it is and what sets it apart: Overlaps Maillard but differs—no amino acids needed. Strongest in medium–long development.
How it is done: With low moisture and high heat, sugars crack → deeper colour and toasted sweetness → excess becomes bitter carbon.
Flavours and cup benefits: Caramel, toffee, pleasant burnt sugar; body. Rounds acidity—or goes flat/bitter if pushed.
Technical notes: Inferred via colour, smell and cupping alongside Maillard/development.
Common mistakes: Do not credit all sweetness to caramel alone. Oil does not mean “more sweet”.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.