Roasting
Maillard Reaction
A complex chemical reaction between amino acids and reducing sugars that occurs during coffee roasting between 150-200C, producing hundreds of flavor and aroma compounds along with brown melanoidin pigments.
詳細分析
Named after French chemist Louis-Camille Maillard, this reaction is responsible for the toasty, caramel, chocolate, and nutty flavors in roasted coffee. The Maillard phase begins after the drying phase and continues until caramelization and first crack. Roasters manipulate the rate and duration of the Maillard reaction by adjusting gas pressure and airflow during this critical window. Under-developed Maillard flavors taste bready and grassy, while extended Maillard can produce baked or flat profiles.