SugarBean of Portland unveils award‑winning Coffee Bean Brûlée candy

SugarBean, an artisan confectionery based in Portland, Oregon, has introduced Coffee Bean Brûlée – a candy that combines freshly ground Arabica coffee with caramelized sugar to mimic the crunch of a crème brûlée. The product is offered in several coffee strengths and natural flavours such as sea‑salt, cardamom and lavender, and can be used as a topping for desserts or drinks. It earned international recognition, becoming a finalist in two categories at the 2025 World Food Innovation Awards and later winning the World Coffee Innovation Award for Best Coffee‑Flavoured Food Product. Founder Nick Trainor, a former labor‑and‑delivery nurse, launched the brand after an impromptu idea night and had the candy for sale online within eleven days.

Separately, a food‑blog post details Emeril’s Dessert Coffee, a layered coffee‑based cocktail that mixes strong brewed coffee with coffee liqueur, Irish cream, hazelnut liqueur, whipped cream and cocoa powder, illustrating a growing trend of coffee‑infused sweets and beverages.