Maillard
The Maillard reaction is a chemical process that occurs when amino acids and sugars react with each other under the influence of high temperatures, creating distinctive colors and complex flavors. In coffee roasting, this reaction helps develop flavor notes such as caramel, chocolate, and other sweet flavors.
The time and temperature of the Maillard reaction have a significant impact on the flavor and mouthfeel of coffee. Adjusting the time and temperature helps roasters create the desired flavor and texture, thereby bringing diversity to the taste.
A prolonged reaction will enhance the complexity of sweetness and the coffee’s structure, but if it takes too long, it will increase bitterness. A short reaction will create a softer and less complex texture, while if it is too quick, the coffee will have a malty, bitter, and sour taste.