[No data] by Modulating The Flavor Profile of Coffee One Roaster’s Manifesto-Rob Hoos Coffee Consulting (2015)

Author:Modulating The Flavor Profile of Coffee One Roaster’s Manifesto-Rob Hoos Coffee Consulting (2015)
Language: eng
Format: epub
Published: 2019-12-17T16:00:00+00:00

Sucrose begins to undergo caramelization (at different temperatures depending on the speed at which it is heated), forming water vapor and carbon dioxide leading up to and continuing during first crack. Then, there is enough pressure in the bean that we experience first mechanical crack. This is where the structure of the bean fractures and begins to expand, leading to the rapid off-gassing of reaction byproducts. Caramelization, which we will spend much more time talking about in the next section, converts sucrose into caramel, and replaces the sweetness of the sugar with a bitter and complex flavor. Sugar caramelization is also important in that the degenerating sucrose forms acetic and formic acids, among other byproducts. Joseph Rivera states: “Depending on actual roasting conditions, acetic acid concentrations can increase up to 25 times its initial green bean concentration. Overall acetic acid concentrations reach a maximum at light to medium roasts, then quickly dissipate as roasting progresses due to its volatile nature.”7

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