Where does coffee aroma come from? What does coffee aroma come from? Explore coffee secrets

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Qianjie-brief introduction to the aroma of coffee beans

Coffee is one of the most difficult foods to maintain a fixed quality. in essence, the water content in a cup of coffee reaches 98-99%, so only less than 2% of the substances actually affect the taste and aroma of the coffee. So why is this 2% of the substance so powerful that it can affect the taste of coffee?

The reason why it is most difficult to maintain a fixed quality is that it is already a very variable process from the beginning of coffee roasting. If the coffee produced in this roasting process is very good, it is difficult to copy it completely. And once we have finished brewing the coffee, we expect the coffee flavor, aroma failed to present, we will not have any chance to reverse the remedy.

Like many plants, more than 60% of the substances in raw coffee beans are carbohydrates, the fat content is about 10-15%, while the protein content is less than 10%, which is somewhat different from other plants, which should be regarded as caffeine, chlorogenic acid, fenugreek base and so on.

But no matter how hard you put your heart into each step, from seed to cup, planting, baking, extraction, the total amount of soluble matter in a cup of coffee will not exceed 2%.

But the funny thing is, normally, as long as the organic acid content in a cup of coffee reaches 0.4%, people can easily and obviously feel the acidity of the coffee. The proportion of organic acids in coffee can easily exceed 0.4%, but other ingredients in coffee can be masked, making it impossible to feel more.

In fact, people's sense of taste, apart from the discussion of smell, can only be perceived as sour, sweet, bitter, salty and fresh, while 0.01% of the ingredients in a cup of coffee are enough to make people feel bitter, and 0.1% is enough to make us aware of sour taste.

Then why can coffee make us feel all kinds of complex and varied fragrance? On the one hand, our sense of smell plays a role, on the other hand, it is the role of coffee aroma substances. Even less than 0.1% of the aroma substances can fully stimulate our olfactory senses! The reason why we can feel so much flavor is because of the existence of aroma substances. But these aroma substances have one thing in common-they are volatile.

To be volatile, these coffee aroma substances, these flavor substances, the molecular weight should be relatively small, the molecular weight can be understood by our concept of weight, the larger the molecular weight, the heavier the aroma molecule. Imagine that we want this molecule to float in the air. It should be very light.

If the molecule is soluble in water, it is more likely to become a component of the flavor, because the aroma molecule is an organic compound, and most organic compounds are soluble in oil. It will be easier to distinguish.

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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