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How Do Processing Methods Affect The Chemistry And Flavor Of Coffee? Why do natural processed beans taste different from washed beans? What makes the sweetness of honey-processed coffee more pronounced? Green bean processing has a huge impact on the flavor, aroma, and body of coffee, and it is also an important distinction for many people to choose coffee beans. In this article, let's explore the chemical changes that occur during processing and how these changes affect flavor in the cup. Aromas And Flavors From The Origin Of The Coffee The flavor and aroma of coffee develop during roasting, and aroma compounds are transformed by many chemical reactions in green coffee beans. Conversely, the degradation of hydroxycinnamic acid, a phenolic compound, produces fragrance aromas. Hydroxy amino acids such as threonine and serine are converted into volatile compounds called pyrazine and pyrrole, which produce the characteristic aroma of coffee roasting. The processing method affects the chemicals that are released from the green beans when they enter the roaster, thus affecting the aroma of the roasted coffee. If you're a coffee lover, by all means, use a caffeine calculator to record the amount of caffeine consumed whenever you drink coffee to avoid overdosing. How Does Processing Affect The Chemical Composition Of Coffee? Coffee berries usually have two seeds. The outer layer of the seeds is covered by the endocarp and pectin layer, and the outer layer has pulp and peel. The pulp of coffee berries itself contains a lot of sugar. There are different traditions and innovations worldwide, but coffee is usually processed by drying or washing. With solarization, the coffee, including the flesh, is exposed directly to the sun. The water washing process removes the pulp and peel before drying, and the honey process is in between. That is, the pulp and peel are removed before drying, but some pectin is retained for processing. The treatment has an impact on flavor and aroma because of the sugar changes in the pulp left on the natural processed or honey-processed coffee, which significantly alters the chemical composition of the green bean. These changes will reflect the final sweetness and body in the coffee, so let's take a closer look at what happens. Read More: Something About Costa Rican Coffee - Patti Ann Bengen Germination Coffee berries are harvested when they are ripe, which means that the seeds inside the fruit are about to start germinating. Sprouting activates some of the polysaccharide enzymes, which means that the natural sugars begin to break down. The researchers found that the enzymatic activity of the water-treated coffee was higher than that of the natural processed coffee. This means that some of the compounds and free sugars that form aroma during roasting are broken down during the washing process, which makes washed coffee more refreshing than natural coffee because it contains fewer aroma compounds but higher acidity. A quick and free caffeine calculator - https://roastercoffees.com/caffeine-calculator/ Fermentation Natural coffee is sweeter than washed coffee due to the fermentation of the sugars in the pulp. Washed natural coffees all go through a fermentation process, but since the pulp and pectin have been removed, much less enzymes are used in washed coffees. During fermentation, microbes alter proteins, carbohydrates, and chlorogenic acids. More aromatic compounds are produced in natural coffee, and the result is not just the sweetness in the coffee, but the fruity, floral, and caramel notes that can end up in the coffee. In contrast, washed coffee is cleaner and allows the drinker to identify the flavor of a particular coffee. The honey-processed process involves removing some of the pulp to allow better fermentation of the pectin surrounding the coffee beans, which results in a sweeter coffee with a more creamy and nutty flavor than natural coffee. Fermentation can have a big impact on the flavor, aroma, and body of a coffee but requires careful control of the fermentation process. Over-fermentation can produce too much acetic acid and phenolic compounds, making the final coffee bitter or sour. And because the microbes present in coffee are dense and diverse, it can lead to inconsistent and unpredictable results in fermentation. Beans that go through a longer germination period and a shorter fermentation period may have a poorer flavor profile, as both stages contribute to the flavor of the coffee. If you want to brew different types of coffee, Roaster Coffees has various types of brew guides and delicious recipes for you. The Effect Of Processing Methods On Baking Methods Above, we have roughly understood the impact of processing methods on the chemical composition of green beans. Processing methods also affect the compounds that are converted into aroma during roasting. It is necessary to understand the impact of processing methods when roasting. Natural processed coffee retains more sugar and reacts more sensitively to heat during roasting, and simple sugar molecules degrade quickly and produce an unpleasant burnt flavor. This means that roasters need to be more careful with the roasting profile, especially in the early stages of roasting. Washed coffee is the most common and popular treatment, which brings out a clean flavor, allowing the taster to enjoy the more distinct regional and varietal flavors. But there are also many who like the sweetness and fruity flavors of sun and honey. No matter what coffee you choose, you now have a little idea of how processing affects flavor. 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