Posted May 30, 2022 in From the Lab
During the coffee roasting process, there’s a lot happening chemically inside each bean. The resulting flavor profile is the product of all those chemical reactions; but what’s actually happening? And how does it impact the flavors we taste? To help us unpack the chemical reactions occurring during roasting, we spoke with Joseph Luke Oosten, Trader at Sucafina New Zealand, and Ibby Galea, Quality Control and Trading at Sucafina Australia, both of whom have extensive experience roasting and tasting coffee.