Single product coffee with coking reaction in roasted coffee beans
Caramelization reaction
Once I ordered a cup of Guatemala-Huehuetenango near the Kaohsiung Cultural Center and spent a beautiful afternoon with "my Adventure" (My Life As An Explorer by Sven Hedin). After drinking coffee, I accidentally found that the dry coffee stains at the bottom of the cup were arranged into interesting patterns, so I picked it up to see if I could see the jackpot number of the next big lottery, but I didn't see it for a while.
In 15, I thought the patterns were more like an explorer marching among the rolling brown sand dunes in the desert. All of a sudden, the sweet smell of caramel flashed for a moment, and then smell it carefully, the sweet smell of caramel came from the bottom of the cup. Isn't the tiny Nanguo I ordered black coffee? Why is there the sweet smell of caramel? Later, I found that the black coffee itself is really sweet, especially the sweetness of caramel! But the sweetness of each kind of coffee varies depending on the variety of beans and the way it is roasted.
The sugar in the coffee bean is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when the coffee bean is roasted. The product of caramelization is divided into two parts:
The dehydration product of sugar is caramel or sauce.
The pyrolysis products are mainly volatile aldehydes and ketones.
Generally speaking, fire-roasted aroma, caramel and color are produced in the caramelization reaction, as well as other aromatic substances such as maltol, Cyclotene, furan and so on. These compounds can also be found in red wine, fruit juices, cream and other foods.
However, if caramel is too much in the baking process is not a good thing, but will cause carbonization, making the coffee dry and choking. If the caramel is not enough, it will make the aroma monotonous and lack of layers.
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What is the plum sodium reaction? Roasted coffee beans
Mena responded that recently more and more coffee shops have set up a roaster in front of the store to bake by themselves, so that they can not only save costs but also control their own quality. So walking on the street, you can often smell the unique aroma of roasted coffee beans, including the burning blue smoke smell of plant fibers, the sweet smell of cream, the brown smell of toast, and so on.
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The reason why the flavor of Arabica coffee beans is better than that of Robusta.
A few days before Napoleon died on St. Helena Island in 1821, his attendant Marshal Bertrand wrote about Napoleon begging: "he asked for twenty times in the morning and asked me if I could give him some more coffee." "No, my lord, the doctor ordered you to drink only one spoonful of coffee. It's not time yet. You have a bad stomach. Drinking early will only make you vomit early. "he threw up nine times this morning.
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