An important reaction in coffee roastingThe application of heat to green coffee seeds (beans) to create palatable material for brewing a great cup!: Coffee roasting is a chemical process induced by heat, by... ...more that results in the browning of the green coffeeGreen coffee refers 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,... ...more seed.: The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, induced by heat in the coffee roasting process. It results in the browning color of coffee (from melanoidins, which are key to espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more cremaCrema is a dense foam that floats on top of a shot of espresso. It ranges in color from blond to reddish-brown to black. Blond crema may be... ...more too), as well as many volatile aromatics and flavors. It is not unique to coffee, and is at work in a varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more of food conversion or cooking operations: toasted bread, malted barley, roasted or seared meat, dried or condensed milk.
