Coffee chemistry: the art and science of an unforgettable blend

published on February 05, 2023 — by Marc-Alexandre Emond-Boisjoly — 9 mins of reading —


Why do some coffee blends leave an indelible imprint on our taste buds, while others seem bland or too common? The answer lies in a subtle balance between science and art. By unpacking the chemistry of coffee, we can better understand how chlorogenic acids, aromatic lipids and natural sugars interact to create complex, unforgettable flavors.

In this article, we invite you to explore these key components and their impact on the taste profile of your cup. You'll never see your espresso or latte in the same way again!

Carolina Ramirez qui surveille la fermentation de son café.

Chlorogenic acids: a magical transformation

Chlorogenic acids are phenolic compounds naturally present in green coffee beans. They play an essential role in defining the acidity and bitterness of coffee. But that's not all they do. During roasting, these acids break down and are transformed into quinic and caffeic acids, which contribute to coffee's aromatic richness.

Impact on taste

  • A lightly roasted coffee retains a high chlorogenic acid content, resulting in a lively, fruity acidity.
  • A more roasted coffee sees these acids break down, producing more bitter, full-bodied notes.
  • The perfect balance is often achieved by choosing the right roast for the coffee variety and extraction method.

Mastery of these processes enables roasters to create balanced, flavorful blends.

Aromatic lipids: the secret of texture and body

The lipids contained in coffee beans play a fundamental role in aroma expression. Although their content is relatively low, they have a major influence on the perception of the coffee's texture and body.

Controlled extraction

  • In an espresso, the velvety cream that forms on the surface is partly due to the lipids extracted under pressure.
  • In a slow brew (such as Chemex or V60), the paper filters retain a large proportion of these lipids, resulting in a lighter, more crystalline cup.
  • A metal filter coffee, like the one from French Press, provides a richer extraction, resulting in a smoother coffee.

So, depending on the preparation method, these lipids can modulate the perception of the coffee's aromas and body.

Moulin de café proposant du café de spécialité

Natural sugars: sweetness and aromatic complexity

The natural sugars present in coffee beans are decisive for the overall balance of flavors. During roasting, these sugars undergo the Maillard reaction and caramelization, two processes that generate complex aromatic compounds and gourmet notes.

Effects of roasting

  • Light roast The sugars are still present and add sweet, fruity notes.
  • Medium roast Maillard reactions create aromas of hazelnut, caramel and chocolate.
  • Dark roast The sugars are almost completely broken down, giving way to smokier, spicier notes.

The right dosage and management of these sugars enable roasters to achieve captivating aromatic richness.

The perfect alchemy: blending varieties

A good coffee blend isn't just a matter of chance. It's the result of a careful combination of beans with complementary taste profiles. Some Arabicas bring a lively, fruity acidity, while others give a full body and chocolate notes.

Factors to consider

  • The origin of grains Ethiopian coffee is not the same as Brazilian coffee.
  • Degree of roasting Blending beans at different roasting levels can create a more dynamic mouthfeel.
  • The extraction method An espresso blend will have different characteristics to a filter blend.

94 Celcius' master roasters work with precision and passion to create blends that sublimate every natural chemical ingredient in coffee.

Understanding the chemistry of coffee allows you to appreciate each cup from a new angle. Chlorogenic acids influence acidity and bitterness, aromatic lipids modulate body and texture, while natural sugars determine sweetness and aromatic complexity. The perfect blend relies on a harmonious balance between these elements, revealing the full talent of the roasters.

So the next time you enjoy a cup of coffeeTake a moment to discover the chemical secrets that make it so unique. And why not explore the assemblies signed 94 Celcius for an unforgettable sensory experience?

Tags: Café de spécialité Torréfacteur
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