Roasting Caramelization In Coffee Roasting
Caramelization In Coffee Roasting - Caramelization happens at a slower rate than Maillard activity, which necessitates higher temperatures. It’s all about sweets. This process really begins at about 150 to 180 degrees Celsius, with water being lost from the sugar molecule as the first step.
Maillard reaction
Manipulation of the Maillard reaction, according to coffee roasting specialist Rob Hoos, can have a major impact on a coffee's qualities.
Coffee roast, for example, can lengthen the Maillard reaction to increase the complexity of sugar …