What is the difference between brown sugar and caramel notes in coffee?

Depth. Caramel is the brighter, cleaner sweet note that fades fast. Brown sugar is warmer and heavier, with a molasses undertone underneath. Both come from caramelization, but brown sugar develops a step further toward the darker, richer end.

Why do espresso blends often taste of brown sugar?

Because espresso concentrates the cup and rewards a deeper, richer sweetness. Roasters develop the sugars far enough to pick up that molasses-leaning brown sugar depth, which holds up under espresso pressure better than a lighter, more delicate caramel.

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Brown Sugar

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A warmer, richer sweet note than caramel — closer to the molasses character of raw sugar. Common in espresso blends at medium-dark roast. Lavazza Super Crema and Intelligentsia Black Cat Espresso both carry brown sugar as a primary note. See the Caramel & Sweet family guide.

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