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What it is and what sets it apart: Not pure caramelisation (sugars only)—Maillard needs amino acids. Drives much “roasted coffee” aroma and sweetness.
How it is done: After drying, rising temp intensifies Maillard → manage time/temp in the browning zone → balance before final development.
Flavours and cup benefits: Toast, nut, cocoa, malt and body. Too little = flat/green; excess with low energy = baked.
Technical notes: Rough bean window ~150–200 °C. Too-fast RoR can skip complexity.
Common mistakes: Do not call all browning Maillard. Do not rush the phase without cupping.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.