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
