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Besides caffeine, the captivating aroma of Arabica coffee beans is the primary reason why countless coffee enthusiasts constantly think about coffee. But why exactly are Arabica coffee beans so aromatic? The most important factor is, of course, that the coffee beans themselves store rich various raw materials such as carbohydrates, proteins, lipids, organic acids, etc. After undergoing heat roasting, a series of complex reactions are initiated, creating the enticing aroma.

Among these, two important reactions are caramelization (the oxidation and browning of sugar) and the Maillard reaction (the reaction between amino acids and sugars). Both of these reactions require the participation of sugars, and the sucrose rich in raw beans happens to provide the necessary materials for both reactions. Previous research has also found that sucrose content is positively correlated with coffee bean flavor. From the table below, it can be seen that the sucrose content in Arabica raw beans is twice that of Robusta, which also explains why Arabica coffee beans have superior flavor compared to Robusta.

Caramelization Reaction

After drinking coffee, the dry coffee stains remaining at the bottom of the cup arrange themselves into interesting patterns. Suddenly, a sweet caramel fragrance flashes by, and upon closer inspection, the sweet caramel aroma actually comes from the bottom of the cup. Why is there a caramel sweetness? Later, I discovered that black coffee itself truly has sweetness, especially the caramel sweetness is most obvious! However, the sweetness of each type of coffee will vary depending on the bean variety and roasting method.

The sugar in coffee beans undergoes caramelization reaction at approximately 170-200°C, which happens to be the melting point of sucrose (185°C) and the temperature during the first crack stage of coffee bean roasting. The products of the caramelization reaction are divided into two parts:

Dehydration products of sugars

These are caramel or sauce color

Pyrolysis products

Mainly some volatile aldehydes and ketones

In summary, the caramelization reaction produces roasted aromas, caramel and color, as well as other aromatic substances such as maltol, Cyclotene, furan compounds, etc. These compounds can also be found in foods like red wine, fruit juice, and cream.

However, if caramelization goes too far during the roasting process, it's not a good thing but instead causes carbonization, making coffee harshly bitter and throat-stripping. If caramelization is insufficient, it will make the aroma monotonous and lacking in layers.

Maillard Reaction

Recently, more and more coffee shops have been placing roasting machines at their storefronts to roast their own coffee. This not only saves costs but also allows them to control quality themselves. Therefore, when walking on the street, you can often smell the unique aroma of roasting coffee beans, which includes the greenish-blue smoky aroma of burning plant fibers, the creamy yellowish sweetness, the bread-like brown aroma of toast, and various other tastes gathered together. Most of these rich flavors come from the Maillard reaction during roasting.

The Maillard reaction can be divided into three stages:

Initial stage

Carbonyl-amine condensation and Amadori molecular rearrangement

Middle stage

Dehydration of Amadori molecular rearrangement product fructosamine into HMF

Final stage

Alcohol-aldehyde condensation, polymerization reaction generating melanin

Besides sugars, proteins also account for approximately 11% of the weight of raw beans, and the amino acids contained in these proteins are exactly the raw materials needed in the Maillard reaction. The Maillard reaction refers to a series of reactions between amino acids and reducing sugars (glucose, fructose, lactose, etc.) in food during heating. The Maillard reaction produces very many aromatic substances and pigments such as Pyridines, Pyrazines, Oxazoles, Thiazoles, and Pyrroles. The Maillard reaction plays a very important role in the flavor of food cooking. Whether it's sausages turning black and emitting aroma when grilled, crispy on the outside and tender on the inside roast chicken, or fragrant toast, the Maillard reaction is the behind-the-scenes hero that gives these barbecued foods their complete color, aroma, and taste.

Coffee is uniquely blessed with a huge and complex variety of chemical substances. Besides the compounds mentioned above, there are other organic acids, inorganic acids, plant alkaloids, and other components. Not only the sweet and pleasant components, but also slightly bitter compounds give coffee flavor a broader range of layers and variations, together creating coffee's unique rich taste.

Arabica Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Arabica coffee beans have full guarantees in both brand and quality. More importantly, the cost-performance ratio is extremely high. Each package is 227 grams, with a price of only around 70-90 yuan. Calculating based on 15 grams of coffee beans per cup, one package can make 15 cups of coffee, with each cup costing only about 5-6 yuan. Compared to cafes selling coffee for over 100 yuan per cup, this is truly a conscientious recommendation.

About FrontStreet Coffee

FrontStreet Coffee (FrontStreet Coffee): A roastery in Guangzhou with a small storefront but diverse varieties of beans. You can find various famous and lesser-known beans, and they also provide online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473