What is the maillard reaction?
The Maillard reaction, often referred to as the "browning phase," is a critical chemical process in coffee roasting that occurs when sugars and proteins are subjected to heat. It begins as the coffee beans transition from yellowing to the onset of "first crack"—a phase marked by the release of pressure within the beans, causing them to burst open.
The reaction not only causes the beans to brown but also produces a wide range of flavour and aromatic compounds. These compounds are responsible for creating savoury, floral, chocolatey, earthy, and roasted notes, among others, which define the coffee’s distinct taste profile.
The Maillard reaction is essential for developing the complex and rich flavours that make coffee a sensory experience, transforming the raw green beans into a palette of inviting aromas and tastes.