Coffee beans: a journey of exploring the changing aroma

The rawness and ripeness of coffee beans: a journey to explore the changing aroma

Coffee, as a popular drink, has attracted countless people with its aroma and taste. However, have you ever wondered what secrets are hidden behind these delicious flavors? In this article, we will take you to explore the process of coffee beans from raw to cooked, and explain the changes that occur in it.

1. During the growth of coffee beans

Coffee beans first appear on the coffee tree as berries. As the berries mature, a small seed forms inside - what we call a coffee bean. At this stage, they have not yet fully developed the acidity and aroma we love.

Over time, under the influence of sunlight, water and climate, these small seeds began to grow and develop. They absorbed rich nutrients from the soil and gradually transformed into a harder and more stable state.

2. The coffee beans are fully ripe

When coffee beans reach full maturity, they change color from green to red or yellow. This is because the outer layer of the fruit changes color, hinting that the coffee bean inside has fully developed.

At this time, the chemical composition of the coffee beans also undergoes important changes. The most important of these is the gradual conversion of starch into soluble substances, such as glucose and pectin. These substances give the coffee beans their unique aroma and taste.

3. Coffee beans during processing

Once picked, coffee beans go through a series of processing steps before they are finally used to make our favorite beverages.

First, in the wet process, the outer layer of the fruit is removed and placed in a tank of water for soaking. During this process, the future coffee beans come into contact with water and absorb the rich flavor substances in it.

Next, in the dry process, the beans are dried without removing the skin and pulp (called the “cherry”). This process requires patience and time to ensure that the water inside the coffee beans is completely evaporated.

4. The Secret of Coffee Bean Roasting

Roasting is a critical step before coffee beans reach their final product. By controlling temperature and time, roasters can change the composition of chemicals in the coffee beans, affecting their flavor characteristics.

Light roasts usually retain more of the original flavor and have higher acidity. As the roasting degree deepens, the acidity gradually decreases, while the bitterness and sweetness increase. Dark roasts produce a strong and rich bittersweet taste.

5. In our cup

Finally, during the brewing process, we bring the ground coffee powder into contact with boiling water, which dissolves the soluble substances contained in the ground coffee and releases the rich flavors contained in it.

When we taste a cup of coffee, we can feel the entire process that the coffee bean goes through. From the fruit, it develops its internal chemicals through ripening and processing, and is released during roasting and brewing. These changes together create the taste of coffee we love.

in conclusion

By exploring the process of coffee beans from raw to cooked, we can better understand the complexity behind drinking a cup of delicious coffee. Each step affects the final taste, making each cup a unique and unforgettable experience.