Introduction to the description of taste and flavor of coffee beans made by Yega Xuefei siphon pot
Introduction to the description of taste and flavor of coffee beans made by Yega Xuefei siphon pot
Generally speaking, the unique rich aroma of coffee is the synthesis of the flavor released by the rich substances contained in the raw beans of coffee due to the chemical reactions produced at high temperature. Basically, it can be divided into two major chemical reactions-caramelization (caramelization, oxidation and browning of sugars) and Mena reaction (Maillard reaction, reaction of amino acids with carbohydrates). Both reactions require the participation of carbohydrates, and the rich sucrose in raw beans provides the materials needed for these two reactions. Previous studies also found that there was a positive correlation between sucrose content and coffee bean flavor. From the table below, it can be seen that the content of sucrose (Sucrose) in Arabica is twice as much as that in Robusta, which also explains why the flavor of Arabica coffee beans is better than that of Robsta.
(1) Caramelization: the sugar in coffee beans is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. The product of caramelization is divided into two parts:
1. The dehydration product of sugar is caramel or sauce.
two。 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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Description of taste and flavor of Columbia Yana Linglong coffee beans introduction of varieties in manor area
The characteristics of Columbia Linglong Coffee beans taste and flavor description of the varieties in the manor area the essence of Colombian coffee is really good, especially the sweetness and acidity balance has always been good! I have tried St. Augustine Manor Coffee in Huila in the past, and I remember it as a sense of sweetness, which greatly increased my affection for Colombian beans. Of course, I have tried some businessmen since then.
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