How Coffee Aroma is Developed - The Rich Fragrance of Coffee Beans Comes from Technical Roasting

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FrontStreet Coffee - Introduction to the Source of Coffee Bean Aroma

Acids and Sugars Determine Coffee Flavor

Acids Influence Coffee Quality and Complexity

Coffee beans naturally contain some acids such as citric acid and malic acid, as well as some acetic acid (which is formed from the decomposition or reaction of sugars and other compounds). The quality and complexity of coffee depend on the proportion of these acids in the coffee beans.

Chlorogenic acid (polyphenolic compounds) decomposes during the roasting process - caffeic acid and quinic acid can also bring complex bitter and sweet flavors to coffee when present in low concentrations.

Sugars are the Main Source of Coffee Sweetness

Sucrose - brings obvious sweetness to the finished product. During the roasting process, sugar components decompose, which is why dark roast coffee has a stronger bitter taste than light roast coffee.

During the roasting process, caramel molecules undergo caramelization and react with proteins in the Maillard reaction, causing coffee beans to turn brown and generate large amounts of aromatic compounds. Coffee caramelization can produce caramel, butter sugar, and vanilla sweet aromas.

The Maillard reaction brings "roasted" flavors, floral aromas, spicy notes, and chocolate flavors.

The sucrose content in coffee beans peaks when the fruit ripens, which is why alliance companies visit growers in autumn to ensure that pickers harvest fully ripe coffee cherries.

Alkaloids Make the Coffee Flavor Profile More Complete

Caffeine belongs to alkaloids, as does trigonelline. Caffeine is bitter, and bitterness is a component of the overall flavor. Trigonelline is also bitter, but it facilitates the formation of aromatic compounds.

Trigonelline decomposes during roasting and often forms niacin, Vitamin B3.

All These Flavor Sources Depend on One Thing - Roasting

Regarding roasting - pastry chefs and bakers are also sensitive to this term. During the roasting process, the true aroma and flavor of coffee are generated, mainly from caramelization reactions and the Maillard reaction.

Knowledge point: Melanoidins, which are products of the Maillard reaction: the reaction between amino acids and the carboxyl groups of reducing sugars. They are large molecules, which are the substances that make coffee beans turn brown.

Conclusion

In short: FrontStreet Coffee is a dedicated coffee research establishment, happy to share coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Every month, there are three coffee promotion events with significant discounts. The reason is that FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473