On Tue, 06 Mar 2007 10:23:47 +1100, yoma <yoma@yoma.net.au> wrote: Is there an ideal target temperature/duration at which more sugars are formed during a roast? Here's the sugar story: From about 300F to the first crack, sugars get used up in Maillard reactions along with amino acids. These form the "bright-bitter" tastes like wood & nut. If you want your coffee sweet, rush through