In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development. | In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development. |