Where Does Coffee's Bitterness Come From? Does Roasting Increase Coffee's Bitterness?
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Where Does Coffee Bitterness Come From?
FrontStreet Coffee briefly explains the source of bitterness in coffee: Does roasting increase the bitterness of coffee?
During roasting, chlorogenic acid undergoes changes and decomposes. Although the main bitterness in coffee comes from chlorogenic acid, in fact, chlorogenic acid itself is not bitter! During roasting, chlorogenic acid decomposes into "chlorogenic acid lactone" and "phenylindane."
In 2007, pioneering scholar Thomas Hofmann pointed out that phenylindane produces some bitterness, and phenylindane also affects the flavor of coffee roasting.
Coffee roasted from light to medium will have more chlorogenic acid lactone. Hofmann described this roast level as having "pleasant, quality coffee bitterness." Coffee roasted darker will have more phenylindane, with "strong bitterness that lingers in the mouth."
The latest research from German scientists has found that the main reason coffee becomes bitter is due to two special chemical substances produced during the roasting process. Future coffee may potentially not be as bitter through scientific methods.
Brown Pigments: The Root of Coffee Bitterness
One of the sources of coffee bitterness is brown pigments. Based on different molecular sizes, brown pigments also have general classifications, with large-molecule brown pigments having stronger bitterness. As the roast level deepens, the amount of brown pigments increases, and the proportion of large-molecule brown pigments also increases. Therefore, dark-roasted coffee beans have stronger bitterness and texture.
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Where Does Coffee's Acidity Come From? Why Does Coffee Become More Acidic When It Cools?
Professional coffee knowledge exchange For more coffee bean information, please follow Coffee Workshop (official WeChat account: cafe_style ) FrontStreet Coffee briefly explains: Where does coffee's acidity come from? The acidic components in raw coffee beans include citric acid, malic acid, quinic acid, phosphoric acid, etc., but these are not the acidic flavors we taste when drinking coffee. The acidity we taste mainly comes from compounds produced during the roasting process
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What Products are Generated by the Caramelization Reaction During Roasting? What Happens When Caramelization is Excessive or Insufficient?
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee briefly explains the caramelization reaction during roasting. The sugars in coffee beans undergo caramelization reaction at approximately 170-200°C, which coincides with the melting point of sucrose (185°C) and the temperature range during the first crack phase of coffee bean roasting. The products of the caramelization reaction include various compounds that contribute to the aroma, flavor, and color development in coffee beans. When caramelization is insufficient, the coffee may lack sweetness and complexity, while excessive caramelization can lead to bitter, burnt flavors that mask the coffee's inherent characteristics.
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