The Science of Coffee Roasting
Want to roast your own coffee ? Well, coffee roasting is a complex process that involves the transformation of raw, green coffee beans into the aromatic and flavorful beans that we use to make our morning cup of coffee. The science of coffee roasting is rooted in chemistry and physics, and understanding these processes can help us achieve better results when roasting coffee at home or in a commercial setting. One of the most important chemical reactions that takes place during coffee roasting is the Maillard reaction. This is a complex chemical reaction that occurs between amino acids and reducing sugars when they are heated, resulting in the formation of new flavor and aroma compounds. This reaction is responsible for many of the characteristic flavors and aromas of roasted coffee, such as caramel, chocolate, and nutty notes. The chemistry of coffee roasting begins with the green coffee beans, which are made up of various chemical compounds that give them their unique flavor...