Modulating the flavor profile of coffee pdf download

No other book on the market considers all the varieties of coffee in one volume, or takes the disease-focused approach that will assist in directing further research and studies. The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health.

Presents one comprehensive, translational source for all aspects of how coffee plays a role in disease prevention and health Experts in nutrition, diet, and food chemistry from all areas of academic and medical research take readers from the bench research cellular and biochemical mechanisms of vitamins and nutrients to new preventive and therapeutic approaches Focuses on coffee composition; nutritional aspects of coffee; protective aspects of coffee-related compounds; specific coffee components and their effects on tissue and organ systems Features sections on both the general effects of coffee consumption on the body as well as the effects of specific coffee compounds on specific organ systems.

Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed.

The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes.

A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing.

New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee.

With its broad approach, this text presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes.

At Tavola di ToSa, pastry chefs combine the classic caramel flavor with chocolate, Flights of four are available from the by-the-glass menu Book 11 : Page 1 profiles related to cardverami tahun factors in gormelipe 12 of maripa palm oils , : Skip to content. Contains separately paged section: Gesetze und Verordnungen varies slightly. Descriptors included peach pie, tea-like floral, molasses, honey and caramel, floral tones.

The faster Maillard reaction time scored an 8 for qualitative and a 4 for intensity. Similar to the experiment with the Mexican, we have what appears to be an outlier, but the differentiation is minimal and can be accounted for by the slightly longer length in development time.

The tasting notes for this roast were peach preserves, hint of cherry, floral, cinnamon, clove, chocolate, molasses. The scores for the longer Maillard reaction time were an 8 qualitative and a 2. This is an outlier in the true sense of the word. I can theorize as to its presence, but I am better off just admitting the flaws in my cupping and indicate to the reader that, despite this outlier, I still fully believe in the aforestated trending and utilize it to this day.

Tasting notes of this roast were fruited, ripe peach, tea-like, heavy floral, honey and graham cracker, syrupy. There seems to be a slightly similar trend to the descriptors despite the variation in the cupping scores. Chocolate, floral, nut, citrus blossom, malt, sweet 7. Finally, my experiments with the Ethiopian Kochere. This one provides us with a particularly rich glance into the development occurring in the Maillard reaction from beginning of color change to the beginning of first crack because in addition to the dedicated experimental data, I have data from a number of production runs with slight variations in Maillard reaction length.

Baseline scores a qualitative 7. The cupping notes for this roast are floral, white tea, honey, citrus, lemon, vanilla, butterscotch, and bergamot. For the faster reaction time, the coffee scored 8 7.

Cupping notes for this coffee were lemon, floral, vanilla, seed, baking spice, orange rind. Finally, the longer Maillard reaction development scored an 8 7. The tasting notes for this expression of the coffee were chocolate, floral, nut, citrus blossom, malt, sweet lemon, lemon meringue, caramel, and vanilla. As with the other coffees, you can see a clear progression in terms of complexity, and weight of flavors as well as a trend within the scoring.

With the Kochere specifically, I logged a number of intentional variances in our production roasts. In this extensive listing of Maillard times with regard to the baseline, a trend in flavor descriptors becomes apparent.

At its core, this chart demonstrates the basis of my understanding of the role of the Maillard reaction in the roasting of coffee. It increased the complexity of chemical composition and the perception of body, resulting in the appropriate modulation of the perceived flavor for the coffee drinker.

In other words, you could intentionally give a coffee a tea-like structure, or a caramel-like mouth- feel, or give it a heavy, buttery body all by modulating the length of time the Maillard reaction is permitted to generate melanoidins. Even so, there is no silver bullet here.

Each coffee has within it a slightly different chemical composition that will cause it to have different flavors and potential for flavors. But in the end, they all will trend in the way I have suggested.

As a roaster, you have a great amount of control in how you will present the coffees what you are accentuating and what you are downplaying , but you only have so much latitude. Unlike other segments of the roasting curve I have previously enumerated, this phase has a common name and designated start point. Development time is set to begin at the beginning of first crack, and measures the length of the roast to the drop where coffee exits the roasting chamber and enters the cooling tray.

There are also a series of conventions people hold about development time, but they are currently not universal within the coffee industry. To begin with, development time is actually very complex. It is not simply one set of chemical reactions occurring; rather, it is a multi-dimensional interaction between many separate chemical reactions that are not only happening on their own, but also interplaying with one another.

During this stretch of time, the Maillard reaction is continuing and is now reacting somewhat differently, since it is coming into contact with different new compounds that are being generated by - other chemical reactions.

Sugar caramelization, organic acid degradation, Strecker degradation, and pyrolysis are all occurring simultaneously with the ongoing Maillard reaction and causing a number of different changes in the chemistry and flavor profile of the coffee. We will spend time in this section focusing on the significant aspects of the roast that affect flavor development during this stage. Sucrose begins to undergo caramelization at different temperatures depending on the speed at which it is heated , forming water vapor and carbon dioxide leading up to and continuing during first crack.

Then, there is enough pressure in the bean that we experience first mechanical crack. This is where the structure of the bean fractures and begins to expand, leading to the rapid off-gassing of reaction byproducts. Caramelization, which we will spend much more time talking about in the next section, converts sucrose into caramel, and replaces the sweetness of the sugar with a bitter and complex flavor.

Sugar caramelization is also important in that the degenerating sucrose forms acetic and formic acids, among other byproducts. During this phase, we have the degradation of organic acids being quite noticeable, specifically those in the chlorogenic acid group CGAs as well as the loss of citric and malic acids. All of these are present in the green coffee and begin to break down to form other organic acids as they decompose.

Quinic and caffeic acids would be great examples of acids generated due to CGA breakdown. Likewise, the citric and malic acids present in the green coffee are decomposed and partially form other organic acids like citraconic acid for citric, and fumaric and maleic acids for malic.

CGAs are responsible for a lot of the bitterness in coffee stemming from the organic acid content. Citric and malic acids tend to be more pleasant.

Thus, the trick is to sufficiently decompose the CGAs while retaining as much citric and malic acids as you prefer for your light, acidic, enzymatic coffees. Phosphoric acid levels tend to stay about the same during the roast in other words, you have to use sourcing to control it.

As noted above, acetic acid is formed through sucrose caramelization, peaks, and then begins to decline. The real trick to timing the length of development time for a particular coffee is to understand the balance of organic acids you want to taste in the cup, and modulate the length of development time to achieve that flavor. Develop too rapidly and you will have excess CGAS remaining and experience bitter and metallic acidic compounds; roast for too long, and the acidity will be muted or less perceptible to your palate or even become unpleasant.

The most prominent are formic and acetic acids. This reaction begins shortly after first crack and continues until the end of the roast. As we can see, there is a lot going on during this phase of the roast. This is perhaps Why the development phase has been, to this point, one of the areas of greatest focus and scrutiny by most people in the roasting community.

When this segment of the roast has been modified, the reactions I feel make the greatest impact on my tasting coffees have been the organic acids and the volatile compounds formed by the Maillard reaction. Though sugar caramelization and pyrolysis are also occurring during this segment of the roast, I will specifically focus on them in the next chapter of this handbook.

In order to demonstrate my findings, I will amalgamate information from my cupping trials of the same coffees listed in the Maillard reaction section. Once again, the acidity scores represent SCAA cupping form scores and the second number represents the experience of intensity of the acidity Chocolate, Concord grape, floral, sweet, tangy, strong acidity citric?

Honey, plum, seed-like, molasses, melon 6. Low acid. With my initial experiments in the exploration of the different segments of the roast curve, I was encouraged by the trends I was seeing and their logical nature.

I was able to significantly vary the development time of the coffee and taste that variation in the cup. The result was a more intense experience of acidity with a lower qualitative score.

This resulted in a significantly lower experience of the acidic intensity of the coffee, and a much lower qualitative score.

Here we see the overall flavor profile of the coffee moving from a lighter, more tannic and bitter acidity to a sweeter and more rounded experience, and finally to an almost nonexistent experience of acidity.

Ginger, cinnamon, apple-white pear, soft, Fast Development 7 4 nutty, slightly vegetal. Sweet, spicy, berry-like fruit to red apple, Slow Development 6. We see similar results with the second experiment. I was exceptionally fortunate to keep the roasts for these experiments almost completely on track. The other segments of the roast outside of development time, which I was intentionally modifying were within of baseline, and the amount I was able to cause the development time to deviate Was significant.

We see with regard to actual score a similar intensity score between the baseline and the fast development time; however, we also see a significant variation in the qualitative score of the one with faster development. Accompanying this lower score, we also see the presence of vegetal tones. I would conjecture that these vegetative tones could be linked to excess chlorogenic acids CGAs remaining in the coffee.

When comparing the baseline to the slower development time, we see a significant decrease in the intensity of the acidic composition, as well as a lower qualitative score. The liveliness of the acidity is diminished as well. In this experiment, we see the manipulation of development time causing a modulation in the experience of the acidity from intense to less intense, from lower in quality to higher in quality, and then sinking off once again, and a modulation of the composition of the organic acids from vegetal and bitter to balanced, to diminished.

Cocoa nibs, floral, sweet, candied peaches, Fast 8. Slow Sweet, tobacco floral, raisin, baked peaches, 6. With the first experiment with the SHG Guatemalan coffee, I was able to keep the development time experiments within for all other segments of the roast, and varied it by more than though only slightly with one of the coffees with the development time.

With the faster development time, I was barely faster than the development time for baseline. In extending the development time, the citrus tones fade into the background and more complexity and tones associated with body come out. The citric tones fade, and peach flesh becomes baked peaches, the tea floral becomes more tobacco-like, etc.

This is a great example of how a roaster can shift the development time to modulate the flavor of the coffee in small and nuanced ways. Bright citrus, lime-peach, dried peach to Fast 8 4 mango like acidity, tea-like, seed-like, honey, Development graham cracker, sweet, floral, peach. However, it continues to illustrate a similar point when you begin to look at the flavor descriptors.

The faster development time has a greater experience of citric acid and even a slightly bitter citric acid with the lime , the stone fruit or peach even shifts to allow the cupper to experience mango. With the longer development time, we notice a more expected outcome with regard to the qualitative and intensity score. They are both lower in score than the baseline. Once again we see a shift from bitter to sweet citric, to more balanced and sweet acidic compounds, and eventually to their decline.

There is a shift in the experience of depth and complexity of tones as the development time lengthens and the Maillard reaction continues to do its thing. Sweet, citrus, slight sweet corn, Fast Development 7 3. Lemon, chocolate, earthen, Slow Development 6. Sweet, citrus, slight sweet corn, Fast Development 7. The final dedicated experiment was with the Ethiopian Kochere. Represented above are two different cupping scores on the coffee. In the first cupping, we see another round of successful roasts for the experiment matching other times within , and varying development time by at least The baseline compared with the faster development time shows either a decline or a similarity with regard to qualitative evaluation, and at least in the second cupping a significant increase in the intensity of the experience of the acidity.

There is also a shift from the more straight-forward lemon and berry in the baseline to a heavier citrus and potentially a more bitter citrus experience with the shift toward orange. The floral tea- like and bergamot characteristic devolve into a more simplistic blossom. Finally, as with the segment on Maillard reaction, I want to compare roast data on the Ethiopian Kochere that I conducted by slightly varying our production roasts.

Bergamot, seed-like, lavender, floral, lemon, orange, seed, orange rind. Lemon, Meyer lemon, honeysuckle, Earl Grey tea, bergamot, floral. CGAs tend to cause bitterness and, in my opinion, the slightly underdeveloped coffees tend to have more bittering present.

Ivon Flament says, "In summary, the conclusions were that chlorogenic acid contributed to body and astringency The longer you go with development time, the lower the concentrations of organic acids and the more soft and round the experience of acidity and fruit.

With regard to Maillard reaction byproducts during this phase, we can see the transition from lack of floral tones or more aggressive, less-structured floral tones to more structured and softened tones.

As a general rule of thumb, the longer the Maillard reaction is allowed to continue, the more complexity and texture with regard to mouth-feel one could expect from a coffee. This is a really complex matter for the following reasons: The Maillard reaction is continuing and is now reacting differently as it comes in contact with new reactants being produced by sucrose caramelization, organic acid degradation and pyrolysis. For our purposes, this is why we break the Maillard reaction into pre-first crack and post-first crack.

As noted, sucrose the primary sugar in coffee is undergoing caramelization. Organic acid degradation is occurring as well, with chlorogenic acid groups breaking down and forming other organic acids acetic, quinic, etc.

Pyrolysis is also occurring during this stage of the roast. This is the thermal breakdown of chemical compounds into their simplest forms due to heating. Eventually what pyrolysis means is the breakdown of all compounds into carbon and volatile residues. As heat continues to decompose everything, the coffee continues to evolve. It is really difficult to wrap all of that information up into a nice, neat little ball to tell someone what the adjusting of the development time of a coffee will do to overall flavor.

In my experience, the two most significant adjustments to the flavor profile of a coffee come from the organic acid composition, and the complexity caused by the Maillard reaction interacting with these new reactants and intermediate products.

However, at a certain point, the acidity will be disconnected from our experience with flavor because of the one- dimensional nature of an overly fast development time.

This could result in bitter, vegetal tones or the experience of metallic tones associated with the acidity. Accessed December 22, I say this because, through much tasting, sweetness seems preserved with some long and drawn-out development times, but seems easy to cover up or degrade with higher-end temperatures and at different rates of development times.

Coffee contains primarily sucrose with regard to the makeup of its sugar content. How much of that sucrose do you intend to caramelize, and how much of it do you plan to retain as residual sugars, which help give coffee natural sweetness?

If the bean temperature does not reach high enough, there remains the chance for vegetal flavor contributors to remain in the coffee. This could be due to a lack of pyrolysis of certain compounds that can lend vegetal tones to coffees. It could also be because the strength of the caramel tone in the coffee is not enough to obscure the compounds causing us to taste vegetation in our coffee. Conversely, too much caramelization and, eventually, too much pyrolysis leads to an excessive amount of bitterness and flattens the complexity of the coffee.

You are left playing a delicate game. Please notice above that all of the deviations from the baseline roast are quite acceptable, and to my ability to taste should have little to no effect on the flavor of the roasted coffee. The only significant contributor should be the final temperature simultaneously representing the degree of caramelization and pyrolysis. Within the qualitative score numbers on the SCAA cupping form, there definitely seem to be slight qualitative differences that end up resulting in a significant difference in overall score.

This would also suggest that the intensity of these elements are not connected with the final degree of roast, but rather with the actual curve representing the path the coffee follows through roasting.

Finally, when looking at how the flavor profile of the coffee changes, we see significant differences forming between the coffees. The lower drop temperature results in vegetal tones because of lack of caramelization and pyrolysis specifically, pyrolysis reducing or eliminating contributors to a vegetal taste profile.

The deeper levels of sugar caramelization and pyrolysis gave the darker of the two roasts a more savory characteristic with more bitterness from the caramels.

The path that flavor development seems to follow is from vegetal and sweet, to sweet and not vegetal, toward mild, toward slightly bitter, then toward bitter. Bottom line is, whatever you are going for in a roast, approach it with caution and consideration when choosing your final end temperature. Also keep in mind that darker flavors, greater complexity and heavier body can be made without burning coffee!

Bear in mind that enzymatic flavor tones are not created during roast, but may be covered up do to caramelization, pyrolysis, etc. The degree of sugar caramelization is the final point of consideration within my paradigm for controlling the flavor development during coffee roasting.

By controlling your final roast degree, you are essentially controlling how much or how little sugar you are allowing to be turned into caramel. Unlike organic acids, which seem to be more greatly affected by time with regard to their development or decomposition , sugars seem to need the addition of heat to the environment in order to caramelize to a greater extent.

Essentially, the lower the end temperature, the more residual sugar is left in the coffee, contributing to a sweeter cup. Conversely, the higher the end temperature, the more caramels you have developed — reducing sugar, adding complexity, and balancing the sugar content with bitter compounds.