How Do Specialty Coffee Beans Develop Their Flavor: A Fascinating Journey into Coffee's Fruity Notes

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FrontStreet Coffee - The Source of Coffee's Fruity Flavors

I believe that when most people first encounter coffee, their initial impression is primarily bitter. Occasionally, they might perceive a subtle acidity, leaving them quite bewildered by elaborate descriptions of floral and fruity notes.

Some friends who are not yet familiar with coffee might even think that coffee's flavor descriptions come from added flavoring substances. In reality, this is not the case. The magic of coffee lies here – it naturally contains numerous flavor compounds. Currently, we've identified over 800 different compounds, with many more flavors still being discovered.

The regions between 25 degrees north and south latitude include Africa, Central America, South America, Asia, and some island nations. Depending on the altitude, climate, and soil of each producing region, coffee is easily influenced by its environment during growth, developing distinctive styles and characteristics.

Arabica and Robusta are the most prevalent varieties in the market, yet their differences are remarkably distinct. The distinction lies in their different chemical compositions. Robusta contains more caffeine and chlorogenic acid than Arabica, while Arabica easily expresses complex, varied, and high-quality flavors.

From green beans to roasted beans, the more than 800 flavor compounds in coffee become perceivable to us after roasting.

During the roasting and heating process, organic acids, proteins, and other flavor-affecting substances inside coffee beans continuously break down. The deeper the roast level, the less acidity is retained. This is why darker roasts are perceived as having lower acidity and higher bitterness.

Meanwhile, when roasting espresso coffee, blended coffees are very common, with the purpose of adjusting the coffee's flavor. Ultimately, the presentation of coffee flavor is chosen by the barista. It is through various methods, equipment, and skill demonstrations that we obtain the flavors in our cups.

With light to medium roast levels, the coffee's inherent "terroir" is most easily expressed. Bright, lively acidic and fruity notes are typically the flavors that these roast levels aim to present. Paired with "black" coffee extraction methods such as pour-over, siphon, and AeroPress, this approach perfectly aligns with the core concepts of the third wave of specialty coffee.

Light roast coffees also contain higher amounts of chlorogenic acid. Many coffee research reports indicate that this compound can help increase high-density lipoprotein cholesterol, protect the liver, and slow arterial hardening. Combined with the recent trend toward natural eating, this has made specialty black coffee increasingly popular.

In Summary

FrontStreet Coffee is a coffee research establishment dedicated to sharing coffee knowledge with everyone. We share our knowledge without reservation, hoping to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee events each month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible prices. This has been FrontStreet Coffee's mission for the past six 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