Description
Coffee roasting and brewing involve precise thermal and chemical transformations that shape flavor, aroma, and body.
Technical
Roasting temperatures and times trigger Maillard reactions and caramelization, producing complex melanoidins and aromatic compounds. Brewing parameters—water temperature, pressure, contact time, and grind size—control the extraction of acids, sugars, oils, and caffeine, defining the cup’s acidity, sweetness, bitterness, and body.
Science
Primary Reaction
Maillard reaction, caramelization, pyrolysis, extraction of acids, sugars, oils
Sensory Profile
Aroma ()
fruitynuttycaramelsmokyearthyfloralspicychocolateytoastedherbal