When you roast coffee, it’s almost like a trip back to physics class. Chemical and physical reactions take place here, as well as wondrous processes that (unlike the physics room) result in heavenly mouthfuls. One of these processes is the Maillard process. Also known as the Maillard reaction.
What is a Maillard reaction?
The Maillard reaction is a so-called caramelisation reaction that occurs between amino acids and sugars when coffee beans are heated. This causes the little beans to brown. The reaction also releases the aromas, which contributes positively to your taste experience.
