Coffee Roasting
2 articles
Food Science
How the Maillard Reaction Turns Green Coffee Into Flavor: A Stage-by-Stage Guide
The Maillard reaction, a heat-driven process between amino acids and sugars, is the core chemical transformation that develops hundreds of flavor compounds in coffee beans during roasting. Understanding its stages, temperature thresholds, and the influence of roasting variables like time and Rate of Rise allows for predictable control over the final cup's flavor profile.
Dr. Lena Hanson·November 7, 2026
Food Science
The Chemistry of a Great Cup: How Roasting Unlocks Coffee's Flavor
The captivating aroma and complex taste of coffee are the result of profound chemical transformations during roasting, which unlocks the potential of green beans by creating hundreds of new volatile aromatic compounds.
Dr. Lena Hanson·June 4, 2026