The Science of Coffee Coffee Roasting: How baby plant food transforms into delicious coffee flavours
Mar 10, 2025
Delve into the fascinating transformation of coffee from seed to your cup. Discover the intricate role of amino acids and sugars in shaping flavors. Witness the Maillard reaction, where heat sparks a chain reaction turning nutrients into delightful aromas. Enjoy a vibrant discussion on the science behind coffee roasting and its community impact. Plus, get a sneak peek into future topics, including coffee supply chains and cold brew techniques!
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Super-Automatics in Specialty Coffee
- Black and White Coffee Roasters uses super-automatic espresso machines in their high-volume airport cafe.
- They created a special dark roast for these machines to compensate for extraction limitations.
Coffee Flavor Origins
- Coffee flavor comes from the transformation of nutrients intended for the coffee embryo.
- Roasting hijacks these nutrients, like sugars and amino acids, turning them into the flavors we enjoy.
Role of Nutrients in Seed Growth
- Amino acids and sugars are crucial nutrients for coffee seed growth.
- These compounds, when combined, form proteins and enzymes that fuel growth.