SCA Coffee Roasting Pro Practice Test 2026 – Complete Exam Prep

In the context of coffee roasting, caramelization refers to a browning reaction that occurs when sugar molecules are heated. This process is significant because it contributes to the development of flavors and aromas in the coffee. During roasting, the heat causes the sugars in the coffee beans to break down and transform, resulting in a complex array of flavors ranging from sweet to nutty, depending on the degree of roasting.

Caramelization not only affects the taste but also the color of the coffee. The deeper the caramelization, the darker and richer the color of the coffee becomes, and this can influence the overall profile of the final brewed coffee. Understanding caramelization helps roasters control the flavors they want to achieve, making it a crucial aspect of the roasting process.

In contrast to the other options, which either misinterpret the chemical processes involved in roasting or describe unrelated methods (like adding milk or boiling), the browning reaction induced by the heat specifically highlights the transformation of sugars, making the selected answer the most appropriate choice.