Coffee Flavor
Green coffee beans are almost devoid of aroma and the flavor of a boiling water infusion is bitter and unattractive as a beverage. The pleasing, characteristics flavor is only developed when the beans are roasted. The source of the beans, the rate and method of roasting and the final temperature achieved, all have a significant effect not only upon the aromatic profile but upon the solubility of the flavoring components present.
During roasting process the beans change from greenish-yellow color to dark brown. At about 204 C (400 F), just before completion of the roasting process, the beans suddenly expand to about twice their size. At this stage, the roasting is halted by rapid cooling under carefully-controlled conditions, a technique which demands considerable skill if the final product is to have consistent flavor. The rate and depth of the color change is often used as a means of controlling the roasting process and hence of the aromatic profile.
Preference range forms a “light roast” which yields reddish-brown and light brown infusion to “high roast” which gives strong dark coffee with a blackish tint and a distinctly burnt odor note. The finest flavor is achieved in beverages made from freshly ground beans. Unfortunately the fine aroma and flavor associated with freshly-ground coffee is subject to rapid deterioration. If the roasted beans are pre-ground for sale, the product must be stored in sealed containers so as to minimize the volatile loss and other changes which result in coffee having a flat profile lacking the attractive characteristics top notes.
Coffee Flavor
