Coffee Bean Flavor Robusta Method Presses Coffee Bean Size of Pot

Caramelization reaction

After drinking coffee, the dry coffee stains at the bottom of the cup were arranged into interesting patterns, and suddenly 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, why is there the sweetness 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.

Mena reaction

Recently, more and more coffee shops set up a baking machine 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. Most of these rich flavors come from the Mena reaction during baking.

The Mena reaction can be divided into three stages.

Initial: carbonylamine condensation Amadori molecular rearrangement

Metaphase: fructosamine, a product of Amadori molecular rearrangement, is dehydrated to HMF.

The last stage: Aldol condensation, polymerization of melanin