Welcome to "The Architecture of Sweetness in Specialty Coffee," a podcast that will profoundly change how you taste your daily cup. Specialty coffee is prized for its sweetness, yet rigorous chemical analysis reveals that brewed black coffee contains remarkably low, almost undetectable, levels of actual sugars. So, if it's not sugar, where does that irresistible sweetness come from? We dive into this central paradox, exploring how perceived sweetness is primarily an aromatic experience—a "sweet smell" brilliantly interpreted by your brain. We'll trace the complete "seed-to-cup" journey of this elusive attribute, from the foundational potential built by terroir and genetics to the transformative power of post-harvest processing methods like natural, washed, and honey, and the art and science of roasting that shapes its character. Discover how everything from high altitude to specific varietals and the delicate balance with acidity and bitterness orchestrates coffee's emergent sweetness. Get ready for an insightful deep dive that aligns historical understanding with cutting-edge science, providing an "aha moment" that will redefine your appreciation for coffee's most mysterious and cherished quality.

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