The Mystery of Coffee Beans: Where Does the Magical Aroma Come From?

introduction

The aroma of coffee beans has always been one of the important reasons why people love coffee. So where does this magical aroma come from? This article will explore this question.

Chemicals in Coffee Beans

First, we need to understand what chemicals are present in coffee beans. Studies have shown that coffee beans contain more than 1,000 different compounds, including acids, ketones, alcohols and many other ingredients.

Roasting process and aroma formation

During the roasting process, coffee beans undergo a series of complex chemical reactions. The first is the evaporation and drying stage, where the water gradually evaporates at high temperatures and makes the internal structure more stable. This is followed by the yellowing stage, where the internal temperature rises, causing proteins and carbohydrates to react and produce rich aromatic substances.

Marathon Law and Cooling Process

The Marathon Rule means that temperature control is very important during the roasting process. If the temperature rises too quickly, the substances inside the coffee beans cannot fully react, resulting in a less rich aroma; if the temperature rises too slowly, the coffee beans will become bitter. The cooling process is equally important, as it can help stabilize the chemical reactions in the coffee beans and make the aroma last longer.

Grinding and Brewing

When we bring ground coffee into contact with water, even more chemicals are released. The most important of these are volatile compounds, which escape as gases during the brewing process and enter our sensory system through our nasal passages.

Individual differences and psychological factors

It is worth mentioning that everyone has different feelings and preferences for coffee aroma. This may be related to individual differences and psychological factors. For example, there are many memory and emotion-related areas in our brain, which affect our perception and preference for a certain taste or aroma.

in conclusion

In summary, the magical aroma of coffee beans comes from the complex chemical reactions during the roasting process. By controlling the temperature, cooling process, grinding and brewing steps, we can maximize the release of the aroma substances in the coffee beans. In addition, individual differences and psychological factors also affect our perception and preference for coffee aroma.

References

[1] Viani R. The aroma of coffee : origin and chemical characteristics[J]. Brazilian Journal of Plant Physiology, 2002, 14(2): 203-220.

[2] Farah A, Monteiro M C. The roast degree effect on volatile compounds of coffee beans from different cultivars[J]. Food Chemistry, 2005, 90(4): 733-740.

[3] Illy A. Coffee chemistry[M]. SPRinger Science & Business Media, 2011.