What is the aroma of coffee? what are the changes in the aroma performance of coffee with different roasting degrees?

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What is the meaning of wet and dry aroma of coffee? seven factors affecting the flavor and aroma of raw beans of coffee

The haunting aroma of coffee is the first emotion for many people to enjoy coffee.

Especially in the category of boutique coffee, all kinds of exquisite aroma performance is really surprising and gratifying.

The fascinating scent of geisha flowers, berries, oranges, chocolate, caramel, black plum, wood. Etc., complex and changeable.

How does the strange smell of coffee come into being after finishing an article? Naturally, let's learn about the good part.

However, the seniors have little talent and learning, let alone a strong person of research type, so they can only do the work of tidying up.

The following content is mainly from teacher Han Huaizong's "Fine Coffee". There are so many contents in the book, please support the purchase.

The cause of aroma is super complex, so please read it for yourself. this article mainly focuses on the performance of aroma in different baking degrees, so that you can drink and compare.

The picture is found by the seniors themselves, so that you can associate it a little.

It's too common not to post, try to find something that can taste.

Some of the fragrance is not clear to the seniors, so please find it and smell it yourself.

The following aroma content comes from boutique coffee, Mr. Han according to Ted. Lin Dong's coffee taste appraiser flavor wheel (coffee taster's flavor wheel) is rearranged.

First, shallow baking

The aroma mainly comes from "enzyme action", which shows the following aromas.

1. Flower charm: flower fragrance and fragrance

Flower fragrance-coffee, jasmine, tea rose, lavender, passion fruit

Aromatic-cinnamon, cardamom, mint, fennel, sandalwood, basil, ginger

Coffee flower

Cinnamon

Cardamom

Fennel

Sandalwood

two。 Fruit rhyme: citrus and berries

Citrus-oranges, lemons, oranges, apples, grapes, pineapples

Berries-plum, blueberry, strawberry, blackcurrant, cherry, apricot

Blackcurrant

Apricot peach

3. Herbs: legumes, vegetables, onions and garlic

Grass-grass, sugarcane, herbs, fairy herbs, cucumbers, cabbages, peas

Onion garlic-onion, garlic, leek, durian, celery

Herbage fairy grass

Pea

2. Medium baking

The aroma mainly comes from the "reflection of sugar browning". The aromas shown are

1. Nut rhyme: drupe and malt

Drupes-almonds, corn, walnuts

Malt-corn, rice and wheat, cereals, toast

Almond kernel

Walnut

Rice and wheat

two。 Caramel: candy and syrup flavor

Candy-taffy, hazelnut, licorice

Syrup-Honey, Maple syrup

Hazelnut

Licorice

3. Chocolate rhyme: dark chocolate and cream chocolate

Dark Chocolate-bitter Chocolate, Dutch Chocolate

Cream chocolate-Swiss chocolate, almond chocolate

Second, deep baking

The aroma mainly comes from "dry distillation", which shows the following aromas.

1. Resin rhyme: turpentine and choking drug flavor

Turpentine-turpentine, chicory, mahogany, alcohol, blackcurrant branches and leaves

Choking medicine smell-rosemary, cineol, Eucalyptus leaf, camphor

Turpentine

two。 Xin Xiang Yun: warmth and choking incense

Warm-Cunninghamia lanceolata, cedar, celery seeds, pepper, nutmeg

Yuguizi, cloves, bay leaves, bitter apricot, thyme, chili

Clove

Laurel leaf

Bitter apricot

Thyme

3. Carbonized rhyme: choking smoke and ash smell

Choking smoke-tar, tar, tires, tobacco

Ash smell-charred, charred

.