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ROFrom cherry to cup ☕️ — the moment chemistry takes over
Coffee begins as a fruit. After harvesting, processing, drying, and milling, the green bean still holds hundreds of chemical compounds — but roasting is where flavour is truly created.
During roasting, heat triggers a series of complex chemical reactions:
🔥 Maillard Reaction
A reaction between amino acids and sugars that creates browning and forms aromas like caramel, nuts, toast, and chocolate.
🔥 Caramelisation
Sugars break down under heat, adding sweetness and depth while reducing acidity.
🔥 Acid transformation
Chlorogenic acids degrade and transform, balancing brightness and bitterness depending on roast level.
🔥 Development of volatile compounds
Over 800 aroma compounds are formed — responsible for floral, fruity, spicy, and roasted notes.
As temperature rises, pressure builds inside the bean, leading to first crack — a physical and chemical turning point. From here, roast decisions define the final cup: light, medium, or dark.
Roasting isn’t about burning coffee.
It’s about controlling chemistry to express origin, process, and intention.
From fruit → fire → flavour.
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