"At a coffee shop, you should smell coffee beans, not sweet vanilla or fruity strawberry - just coffee. If you're getting a waft of warm caramel that reminds you of your favorite wax warmer, odds are you're entering a café that uses flavored coffee beans. These flavored beans are extremely fragrant because they're sprayed with flavored oils, since it's impossible to create pumpkin spice-flavored beans naturally."
"Flavored coffee beans aren't inherently evil, but they have a multitude of downsides, the top of which is that drinkers often describe a chemical-y, artificial taste compared to regular coffee beans. They're typically lower-quality Arabica beans, so you're unlikely to get a good cup of coffee if the spot uses them. Flavored coffee beans start the same way as regular beans, but after roasting, the beans take a synthetic oil bath in the flavor of choice."
Coffee shops should smell of roasted coffee beans rather than sweet or fruity scents. Sweet, caramel, or candy-like aromas often indicate the use of flavored coffee beans, which are sprayed with synthetic flavored oils after roasting. The heavy coating of oils creates strong fragrances that can mask poor-quality beans and alter the natural flavor. Flavored beans are typically lower-quality Arabica and can yield a chemical or artificial taste in the cup. While flavored beans are not inherently wrong, their use often leads to diminished coffee quality and an inauthentic coffee aroma and taste experience.
Read at Tasting Table
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