How Coffee Bean Flavor Develops: An Introduction to Coffee Flavor Varieties

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FrontStreet Coffee - The Source of Coffee Bean Flavor

According to incomplete statistics, there are approximately 1,600 aromatic compounds in coffee, while humans can currently identify about 800 of them. Even coffee trees of the same variety will exhibit different flavors due to factors such as growing region, altitude, environment, and processing methods.

Many coffee enthusiasts can relate to this obsession with coffee. Waking up every morning to the aroma of coffee is one of life's greatest pleasures.

Why is coffee's aroma so intoxicating? The secret lies in coffee's own components, which contain rich carbohydrates, proteins, organic acids, and more. These components undergo a series of reactions during the roasting process, giving rise to the aroma we love.

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 reactions require the participation of sugars, and the abundant sucrose in raw beans provides the necessary materials for these reactions. Previous research has also found a positive correlation between sucrose content and coffee bean flavor. It is understood that Arabica's sucrose content in raw beans is twice that of Robusta, which explains why Arabica coffee beans have superior flavor compared to Robusta.

The mystery of coffee aroma lies in the caramelization and Maillard reactions. Let's explore these two reactions in detail.

Caramelization

The sugars in coffee beans undergo caramelization at approximately 170-200°C, which coincides with the melting point of sucrose (185°C) and the temperature at which coffee beans reach the first crack during roasting. The products of caramelization are divided into two parts: dehydration products of sugar, which are caramel or sauce-colored; and decomposition products, mainly volatile aldehydes and ketones.

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

Maillard Reaction

Recently, more and more coffee shops have been placing roasters at their entrances to roast their own coffee. This not only saves costs but also allows them to control quality themselves. As a result, walking down the street often allows you to smell the unique aroma of roasting coffee beans, which combines various scents including the greenish-blue smoky smell of burning plant fibers, the sweet cream-yellow aroma, and the brown bread fragrance of toasted bread. Most of these rich flavors come from the Maillard reaction during roasting.

In short: FrontStreet Coffee is a coffee research hub that loves to share knowledge about coffee with everyone. We share without reservation simply to help more friends fall in love with coffee. Additionally, we hold three coffee promotion events with significant discounts every month because FrontStreet Coffee wants to provide more friends with the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past six years!

Important Notice :

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