Is pepper the defective taste of coffee? What is the smell of defects?

Is pepper resin a blemish taste of coffee?

It doesn't count. In the flavor round division of SCAA (American Fine Coffee Association), pepper flavor belongs to spice flavor, and coffee produced in some areas is characterized by spice flavor. Flavors such as Cunninghamia lanceolata and cedar are also classified as resin flavor. The above all belong to the dry distillation flavor of coffee (details below), not defective taste.

Of course, some friends usually do not like the smell of pepper and cloves, and when drinking coffee containing this flavor, they may think that it is a bad taste in the coffee.

Then what is the smell of defects?

According to the author's understanding, the defective smell of coffee should refer to the smell caused by improper processing or baking, such as smoke, chemicals, leather, meat, etc. and recognized bad taste such as mildew, dust and so on.

Three sources and nine charm

Generally speaking, with the baking degree from shallow to deep, the three sources of ① fermentation, ② caramelization and Maillard reaction, and ③ dry distillation created nine flavors: flower rhyme, fruit rhyme, herbal rhyme, nut rhyme, caramel rhyme, chocolate rhyme, resin rhyme, spicy rhyme and charcoal rhyme.

Enzyme action

Coffee beans are the seeds of coffee. In the process of metabolism, they secrete enzymes to decompose macromolecular substances into small molecular substances. In this process, malic acid, citric acid, tartaric acid and other fruit flavor organic acids and esters are derived.

In the treatment of coffee, whether in the sun or washing, there is a fermentation stage, in which the coffee fruit is decomposed into lactic acid, acetic acid and other organic acids by yeast or bacteria, increasing the sour flavor of the coffee.

For example, anaerobic fermentation, which is very popular in recent years, is used to retain the delicious and aromatic substances of coffee.

Mena reaction and caramelization

Roasting gives full play to the aroma of coffee. Mena reaction refers to a series of degradation and polymerization of monosaccharide carbohydrates and amino acids, which runs through the whole roasting process. Monosaccharides react with amino acids at different temperatures to produce many complex aromas, such as nuts, almonds, cream, chocolate and other aromas from the Mena reaction.

Caramelization is the oxidation and browning of sugars in the process of heating, resulting in aromas such as honey, maple syrup and caramel.

Light roasted coffee has obvious aromas of flowers and fruits, while medium and deep roasted coffee emphasizes aromas such as nutty cocoa caramel.