How to get sweetness in coffee Maillard reaction of roasted coffee beans strawberry sweet flavor coffee

To understand the sweetness of coffee, let's look at its source.

How do we get sweetness in coffee

Sweetness begins on the farm and before harvest. When the coffee cherry is ripe, it tastes sweet, fragrant and crisp. This flavor quality is also suitable for cherry (coffee beans) seeds. This is part of why it is so important that pickers are well trained and paid-only ripe cherries can produce sweet and balanced coffee.

Processing methods can also affect the sweetness of coffee. Naturally processed coffee allows the coffee fruit to ferment slightly before the fruity mucus is completely washed away. This increases the sweetness and complexity of coffee, but there is a risk because it is prone to overfermentation. Washed coffee usually has a more refined flavor and mild sweetness.

The natural sugars, amino acids, alcohols and diols of coffee are transformed during roasting, which is called Maillard reaction. This series of chemical changes produce most of the sweetness and rich flavor that we can taste in coffee.

Maillard's reaction is everywhere. When you fry onions, brown chicken breast, or finish steak in a hot pan, you will cause amino acids and sugars to form some new delicious compounds.

It is well known that lighter roasted coffee has a sweet taste of fruit or flowers. Deep-roasted coffee usually has a deeper, sweeter taste. We'll talk later.

The brewing stage is the last moment of sweetness development. When freshly roasted and ground coffee is brewed in a balanced manner, the sugar coexists in harmony with all other flavors and blends the whole experience.

During the journey of coffee, there are many opportunities for sweetness to be destroyed-it is one of the most exquisite flavor elements. That's why sweet coffee is the most precious and popular in the world.

Sugar is right, but we can go deeper. The taste of raw sugar is slightly different from that of granulated sugar.

Naturally processed Ethiopian caffeine is highly respected for its bright, fruity sweetness. Some Central American coffee has a crisp floral sweetness, while others have a strong caramel flavor. Sometimes sweetness is as smooth as honey. Other times it is as dark and dark as chocolate.

Every once in a while, the coffee is so sweet that it tastes like you put a few grains of sugar on your tongue. This coffee is one of the best in the world, but it is very rare. When they are so sweet, they usually have a juicy taste.

Sweetness may be different from the flavor of coffee ("caramel sweetness"), but it usually matches with the surrounding flavor to form a closer sensory experience ("strawberry sweetness"). Both tasting methods are correct, because tasting is mainly an explanatory problem.