The application of heat to The processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee is a flowering shrub More seeds (beans) to create palatable material for brewing a great cup!: Coffee roasting is a A decaffeination method where beans are soaked in hot water, which is then treated with a chemical that bonds to caffeine (either methylene chloride or ethyl acetate).: A decaffeination method where beans are soaked in More induced by heat, by which aromatics, Many acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or specific acids. While acids in coffee sounds More, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More, Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose. More and Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More of the coffee as desired by the roaster. A type of thermolytic reaction of organic materials. In coffee roasting it results in caramelization, and a host of other chemical and physical changes in the coffee.: Pyrolysis is the chemical decomposition of a condensed More, A reaction involving sugars that occurs during coffee roasting. A caramelized sugar is less sweet, but has greater complexity of flavor and aroma. Caramelization is slower than Maillard reactions, and requires higher temperatures. These reactions More and the An important reaction in coffee roasting that results in the browning of the green coffee seed.: The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, induced by heat in More Reaction are several thermal events that are important to the conversion of the many The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" More raw materials in the green coffee seed to positive flavor attributes in the roasted coffee bean.