How Does The Coffee Processing Affect The Chemical Composition And Flavor?

Why do soy beans drink differently from washed beans? What makes honey treat coffee sweetness more obvious? Raw bean processing has a huge influence on the flavor, aroma and thickness of coffee, and it is also an important separation for many people to choose coffee beans.

Let's begin our exploration by looking at the chemical changes that occur during processing and how these changes affect the flavor of the coffee.

Coffee Flavors And Aromas From The Place Of Origin

Coffee flavors and aromas develop when roasted, and aromatic compounds are transformed from many chemical reactions in coffee beans.

Degradation of monosaccharides and polysaccharides during baking produces sweet and caramelized aromas. In contrast, the degradation of hydroxycinnamic acid (a phenolic compound) produces fragrance. Hydroxyamino acids such as threonine and serine are converted into volatile compounds called pyrazine and pyrrole, producing a unique smell of coffee roasting.

But what does it have to do with processing? The treatment affects the chemicals released from raw beans when coffee beans enter the bean dryer, thus affecting the flavor of coffee that is produced by roasting.

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How Does The Coffee Handling Process Affect Its Chemical Composition?

Coffee fruits usually have two seeds, the outer periphery of which is covered by layers of endocarp and pectin, and the outer layer also has pulp and peel. The flesh of the coffee fruit itself contains large amounts of sugar.

The treatment is simply a way to remove seeds from the fruit. There are different traditions and innovations around the world, but coffee is usually treated by sun or washing.

When using sun treatment, coffee is exposed directly to the sun with belt meat. Washing will remove the pulp and peel before drying. Honey treatment is between, that is, removing the pulp and peel of coffee before drying, but retaining some of the pectin for treatment.

The treatment has an effect on flavor and aroma, as the sugar changes in the pulp left in the sun or on the honey to treat coffee, which significantly changes the chemical composition of raw beans. These changes react to the sweetness and alcohol thickness of the last drink in coffee, so let's take a closer look at what happens.

Germination

Coffee fruits are harvested when ripe, representing that the seeds in the fruit are about the stage to start germinating. Germination activates some polysaccharide enzymes, that is, natural sugars begin to break down.

Researchers found that water washing treated coffee had more enzymatic activity than sun-washing treated coffee. This represents fragrant compounds and free-state sugars that form during roasting and are partially decomposed during washing, which makes washed coffee more refreshing than sunburned coffee because it contains fewer fragrant compounds but is more acidic.

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Fermentation

Soaked coffee is sweeter than washed coffee because of the fermentation of sugar in the pulp. Washed sun coffee undergoes a fermentation process, but since the pulp and pectin have been removed, the amount of enzymes used to wash coffee is much lower.

During fermentation, microorganisms alter proteins, carbohydrates and chlorogenic acids. More aromatic compounds are produced in sun-soaked coffee, resulting in more than the sweetness of coffee, but also the fruity, floral and caramelized flavors that can finally be consumed in coffee.

The honey treatment process involves removing some of the pulp so that the pectin around the coffee beans can be better fermented, which makes the honey treatment sweeter and more creamy and nutty than sunburned coffee.

Fermentation can have a great impact on the flavor, aroma and alcohol thickness of coffee, but requires careful control of the fermentation process. Excessive fermentation produces too many acetic acid and phenolic compounds that make the last coffee bitter or sour. And because the microorganisms present in coffee are dense and diverse, it may lead to inconsistent and unpredictable fermentation results.

Beans that undergo longer germination periods and shorter fermentation periods may show poor performance in flavor, as both stages help to enhance the flavor of coffee.

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Effect Of Treatment On Roasting Technique

We probably understand the effects of the treatment on the chemical composition of raw beans, which also affects the compounds that are converted into aromas when baking, and the effects of the treatment must be understood when baking

Sun-treated coffee retains more sugar and reacts more sensitively to heat during roasting, with simple sugar molecules rapidly degrading during roasting and producing an unpleasant charred smell. This means that the beanmaker needs to be more careful with the baking curve, especially in the early days of bean baking.

Washing coffee is one of the most common and popular treatments that brings out a clean flavor that allows tasters to drink more distinctive regional and variety flavors. But many people like the sweetness and fruit flavor of the sun and honey treatment. No matter what coffee you choose, you now have a little idea of the effect of treatment on flavor.

References:

A Full Coffee Grind Size Chart - Roaster Coffees

Coffee Roast Levels Chart - helps you get fresh coffee beans