Tag: Roasting Chemistry

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Roasting Chemistry

Roasting Chemistry - The roasting process is pure magic for coffee lovers: thick, dull-tasting coffee transforms into ambrosial brown beans with a non-toxic scent. Many reactions occur during the roasting process, including Maillard Rxns and caramelization, browning coffee beans, and creating new taste trams and flavor compounds. The roasting procedure also makes the seeds brittle enough to ground readily and hollow sufficient for water to enter and extract flavors dissolved in the roots. Let's learn about chemical composition when roasting …