This is part 1 of a publication that consists of 6 parts. Yes, 6… it seems like a Netflix series!, but I considered it necessary to divide it into so many parts because of how extensive it turned out to be to develop this important topic well. So I recommend you read each part in order to better understand the content of each one, since many things that I will mention in one part will be directly related to what was developed in the previous parts.
To make a cup of coffee you only need to mix ground coffee and water. Simple isn’t it? Well yes, but extracting its best sensory expression is something else… it requires a bit of science and a very intentional execution of many factors.
CREATION OF THE COFFEE FLAVOR
The flavor potential of coffee is in the chemical composition of green coffee, which is generated by many factors (genetic aspects, variety or cultivar, nutrition, soil, altitude, farm microclimate, weather conditions, maturation, fermentation, drying, storage, etc.). That is, the flavor is created in the farm of origin of each coffee. Since there are so many factors and variables related to genetics, origin and production practices, there are coffees with so many different qualities and cup profiles around the world. But that’s just the beginning of unlocking the flavor potential.
DEVELOPMENT OF THE TASTE OF COFFEE
The next step is to turn the green coffee into something we can infuse, and that’s why we roast the coffee. When we roast, we change the chemical composition of the green coffee and make some of its compounds soluble with the Maillard reactions, caramelization and others that occur during roasting. Some compounds are broken down, others are increased, and others are formed, including volatile substances that are important to the flavor and aroma of the beverage. In essence, when we roast we develop the flavor potential of green coffee.
Therefore, the chemical composition of roasted coffee is different from that of green coffee. But that final resulting chemical composition depends on that green coffee because it is what it contains…
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