“Roast Taste” is a term we started to distinguish it from “Origin Flavor”. We use the “roast taste” term define the set of flavours that result from the degree-of-roast, how light or dark a coffee is roasted. These are flavours related to caramelisation, the browning of sugars, or other roast reactions. The wide range of flavors from sweet to bittersweet, from caramel to chocolate to carbony burnt tones, are the ones most often assigned to the set of “roast tastes”. These are conceptually useful, but flawed distinctions since the compounds that form “roast taste” flavours are inextricably linked to the compounds that result in the “origin” flavours.