Where does the sweetness in coffee come from? How does coffee flavor change from light roasting to deep roasting?

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Raw beans contain a certain degree of monosaccharides, although not all sugars are sweet, but these monosaccharides are usually sweet and easily react under the catalysis of coffee roasting temperature. Once most of the moisture in the coffee beans evaporates, the sugars begin to react differently to the heat, some of which act as caramelization, causing some coffee beans to have a caramel-like tone. In particular, these caramelized sugars become less sweet and eventually become a source of bitterness; other sugars interact with proteins in coffee beans in a so-called Maillard reaction (Maillard Reactions), which includes the browning of meat in the oven and discoloration when baking cocoa or coffee beans.

Qianjie Coffee has learned that when the coffee goes through the first explosion stage, the monosaccharides almost completely disappear, and they may all be involved in various chemical reactions and eventually turn into more different coffee aromatics. Coffee beans roast from shallow to deep, corresponding to: sharp and poor-gentle and rich-monotonous and rough

Sharp poverty (sour and poor void)-insufficient baking

Gentle and rich (high sweet, soft and bitter, balanced, vivid and bright, mellow and smooth)-fully baked without excessive baking

Monotonous and rough (bitter mixed taste and monotonous dull)-overbaked

Corresponding to honey spot extraction (extraction is sufficient but not excessive), it is worth putting forward the concept of honey spot baking (baking fully but not excessively).

The honey spot baking area can be regarded as the honey spot baking target, and the center is the honey spot baking.

Honey spot baking area on the left side of the sour sweet shock, the right side of the bitter style. The central area is characterized by gentle richness, high balance, high sweetness, soft sour, bright and vivid, mellow and smooth flavor.

When tasting bitter, astringent, or even bitter and salty coffee, it is necessary to examine the extraction imbalance and baking imbalance.

The gold cup theory of SCA honey spot extraction puts more emphasis on extraction rate and concentration, but does not mention oil extraction, which can be regarded as a serious defect in the theory and needs to be supplemented and revised.

Therefore, it should also be emphasized here that honey baking seeks the balance of water-soluble substances (such as the balance of small, medium and large molecules), and also seeks to fully open the oil and aroma, and achieve the synchronization of the two.

The evolution of honey spot extraction theory can be to seek balanced extraction of water-soluble substances, but also to seek the optimization of oil extraction, and to achieve the synchronization of both.

The Holy Grail of coffee is super-concentrated, and the high concentration requires an optimal balance between roasting and extraction, as well as sufficient oil aroma. Will be full of sweetness.

Flavor fat-soluble, ester aldehyde ketone alcohol, etc., in oil. Baking and extraction should pay attention to oils and fragrances, which correspond to regional flavor. Sweetness and fragrance superimposed, enough sweetness can balance sour and bitter.

Coffee roasting and extraction should be divided into two, water-soluble matter and oil can be seen more clearly independently, and then comprehensively look at the synchronization of water-soluble balance and oil optimization.