The aroma of coffee is how it comes out. The rich aroma of coffee beans is technically fried.

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Qianjie-introduction to the aroma sources of coffee beans

Acids and sugars determine the flavor of coffee

Acids affect the quality and complexity of coffee

Coffee raw beans naturally contain some acids such as citric acid and malic acid and some acetic acid (which is formed by the decomposition or reaction of sugars and other compounds) the quality and complexity of coffee depend on the proportion of these acids in coffee beans.

Chlorogenic acid (polyphenols) decomposes during baking-caffeic acid and quinic acid can also bring complex sweet and bitter tastes to coffee at low concentrations.

Sugar is the main source of sugar in coffee.

Sucrose-brings obvious sweetness to the finished product, the sugar will decompose during the baking process, and the deep-roasted coffee will be more bitter than the light-roasted coffee

Maillard reaction of caramel molecules with proteins during baking coffee beans turn brown and produce a large number of aromatic compounds. Caramelization of coffee can produce sweet aromas of caramel, cream sugar and vanilla.

Maillard reaction brings "baking", floral, spicy and chocolate flavors.

The sucrose content in coffee beans reaches its peak when the fruit is ripe, which is why the Alliance visits growers in the autumn to ensure that pickers pick fully ripe coffee fruits during picking.

Alkaloids make coffee flavor spectrum more complete

Caffeine belongs to alkaloids as well as trigonelline; caffeine is bitter, bitterness is part of the overall flavor, trigonelline is also bitter, but trigonelline is beneficial to the formation of fenugreek compounds.

Trigonelline decomposes during baking to form niacin and vitamin B3.

All these flavors come from, of course, a little bit-baking.

When it comes to baking-- pastry chefs and bakers are also sensitive to this word, the roasting process, the aroma and flavor of coffee really comes from the baking process, which is mainly the caramel reaction, Maillard reaction.

Knowledge: melanoid, which is the product of Maillard reaction: the reaction between amino acids and carboxyl groups of reducing sugars, which are macromolecules, substances that turn coffee beans brown.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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