Suggestions
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What it is and what sets it apart: Perceived sweetness balances acidity and bitterness. It is not table sugar nor dark-roast caramel alone.
How it’s perceived or evaluated: In cupping, look for sweetness mid-palate and in the finish. If missing, check grind, ratio, time and roast freshness.
Flavours, benefits or impact: Panela, honey, ripe fruit, milk chocolate. Makes the cup pleasant and round.
Technical notes: Peak sweetness sits near the extraction sweet spot. Medium-light roast often shows it better than very dark.
Common mistakes: Do not fix bad extraction with sugar. Do not equate dark roast with quality sweetness.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.