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Maillard reactions and caramelization (for coffee roaster )

Updated: Jan 19


coffee roaster


Maillard, a reaction chain occurring between free amino acids without enzymes, reduces the amount of sugar and produces brown color, bittersweet flavor and various aromas.


Maillard reactions uncover the characteristics and taste complexity of roasted beans.

Inner temperature of the bean, sufficiently increasing to evaporate most of the moisture content during roasting, causes the ambient temperature to be increased, and makes Maillard reactions occur faster.


This is one of the reasons for quick formation of aromas during medium roast. The reaction spontaneously occurs above 160°C.


Caramelization, unlike Maillard reactions, is a thermal break down. During this process, beginning ~ at 171°C, sugar is heated and broken down to form hundreds of new compounds such as small, bitter, sour aromatic molecules, and larger brown, tasteless molecules.


Although the word caramel reminds many people sweet taste, caramelization actually decreases the sugar content of foods or beverages and ironically increases bitterness. Regarding the nature of caramelization, light roast coffee is sweeter while dark roast coffee is bitter and caramelized..


Coffee roasting machine is considred the king of the story here, advanced machines like rostino coffee roasters allow roast masters to have the full control of the machine.

coffee roaster


torréfacteurs industriels

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