Sugars & Carbohydrates in Coffee
How sugars in green coffee contribute to roasting reactions and the sensory character of roasted coffee.
Sugars in the green seed
Coffee contains simple sugars and larger carbohydrates. Their amounts vary with genetics, maturation and processing.
Roasting reactions
Sugars participate in caramelisation and, together with amino compounds, Maillard reactions. These reactions generate many of the aromas and colours associated with roasted coffee.
Sweetness is not simply sugar
Most brewed coffee is not sweet because large amounts of intact sugar dissolve into the cup. Perceived sweetness is a sensory construct influenced by aroma, acids, bitterness, texture and the concentration of flavour-active compounds.
Processing and ripeness
Fruit maturity and processing can influence the chemical starting point of the green coffee, which can affect roast development and sensory expression.
Continue exploring
Green coffee
Follow coffee from plant and cherry through processing, drying, milling and storage.
Green coffee →Coffee chemistry
Explore the compounds and reactions that shape roasted coffee.
Coffee chemistry →Coffee extraction
Connect grind, water, temperature, time, concentration and extraction.
Coffee extraction →Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.