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AROMAS & CO.
How aroma gets in – or out – of coffee.
In addition to the green coffee itself, its roast is key to the characteristic aromas and flavors that unfold.
BY KRISTIN OLDENBURG
AROMAS & CO.
How aroma gets in – or out – of coffee.
In addition to the green coffee itself, its roast is key to the characteristic aromas and flavors that unfold.
BY KRISTIN OLDENBURG
Heat triggers the chemical processes that
allow well over 800 aromas to unfold.
It’s hardly surprising that this all comes down to the skill of the roast master to marry caramel components, acidity and the like in a harmonious composition. Like our unbelievably delicious Papua New Guinea single origin – silky and mild on the lips with a grand, spicy finish and refined, complex acidity.
