The effect of Mena reaction time on Coffee A suitable baking method for Alida in Panama

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We all know that there are two major reactions in the roasting of coffee beans: the Mena reaction and the caramelization reaction. The Mena reaction can be said to be the most complex reaction in the coffee roasting process, and it is also one of the most important reactions to produce a variety of coffee flavors. The aroma of flowers, fruit and vanilla will be produced in this process, so if the Mena reaction is prolonged or shortened, it will have little effect on the flavor of coffee. Let's talk about it today.

| | Mena reaction |

Mena reaction means that amino compounds (amino acids and proteins) and hydroxyl compounds (mainly glucose, fructose, lactose, maltose and other reducing sugars) undergo a series of complex reactions to form brown compounds and then form black macromolecular compounds-melanin-like compounds in the later stage of the reaction. Therefore, Mena reaction is also called non-enzymatic browning reaction.

During coffee roasting, the Mena reaction mainly begins during the dehydration period, with the bean color changing to yellow and then brown, and the reaction will not stop until the end of your baking until the beans cool completely.

| | comparison of baking |

We baked three kinds of curves with [Panama Arida]: the normal curve, the curve that shortens the Mena reaction time, and the curve that prolongs the Mena reaction time. Let's compare the difference.

The discharge temperature and time of the three curves were controlled at 195,1 minute and 45 seconds, and the caramelization reaction time was the same.

Erida Manor in Panama

Producing area: Pokuit producing area of Panama

Manor: Erida Manor

Altitude: 1850 m

Variety: iron pickup

Treatment: insolation

[normal curve]

Turn yellow point: 149.1 ℃, 5 minutes; 1 explosion point at 185.3 ℃, 9 minutes; 1 minute 45 seconds after explosion, 195.5 ℃ into the pot.

Agtron bean color value is 70.1 (above), Agtron pink value is 84.8 (bottom), Roast Delta value is 14.7.

Flavor: sweet orange, berry, tropical fruit, fermented wine

[Shorten Mena reaction time]

Turn yellow point: 148.4 ℃, 5 minutes; one explosion point at 185.6 ℃, 8 minutes 43 seconds; one explosion development 1 minute 45 seconds, 195.5 ℃ into the pot.

Agtron bean color value is 66.6 (above), Agtron pink value is 82.3 (bottom), Roast Delta value is 15.7.

Flavors: berries, citrus, tropical fruits, caramel, nuts, chocolate, smoking

[prolonging Mena reaction time]

Turn yellow point: 150.4 ℃, 5 minutes 05 seconds; one explosion point at 186.2 ℃, 9 minutes 22 seconds; development after one explosion 1 minute 45 seconds, 195 ℃.

Agtron bean color value is 75.3 (above), Agtron pink value is 87.5 (bottom), Roast Delta value is 12.2.

Flavor: berries, tropical fruits, caramel, nuts, chocolate, fermented wine, honey

| | Summary |

Taking this [Panamanian Arida] as an example, it is found that Arida, which shortens the Mena reaction time, focuses more on chocolate, nuts and smoke, while Arida, who prolongs the Mena reaction time, prefers berries, tropical fruits and flowers.

From the picture above, we can also see that the baking degree of the ② curve is slightly darker, and the difference between bean and pink is the largest. Due to the shorter Mena reaction time and the retention of more sugar for caramelization, the caramelized products have obvious flavor, and the baking color value is the smallest (the darker the color is).

On the other hand, the baking color value of the ③ line is the largest (the color is the lightest), and the difference between bean and pink is also the smallest, which is because the Mena reaction time is prolonged, consumes more sugar, makes the caramelization products correspondingly less, and retains more flavor produced during the Mena reaction, the flavor will be relatively simple but clear.

Mena reaction can bring flavor, taste, color and complexity to coffee. With the extension of the Mena reaction, there is a fresh floral and fruity aroma to a lower tonal aroma of flowers and fruits, followed by more nuts, vanilla, cream and caramel, but the aromas of flowers and fruits begin to weaken.

According to the editor, take this [Panama Alida] as an example, because the Mena reaction and the caramelization reaction share the same raw material-sugar, so when the time of the Mena reaction is shortened, the sugar used for the caramelization reaction naturally increases, so the baked flavor will be biased towards the flavor of the caramelization reaction such as chocolate, nuts and so on. Similarly, when the Mena reaction time is prolonged, less sugar is used for caramelization, so the flavor of the roasted coffee tends to be floral and fruity.

END