07 Apr Where does the aroma of coffee come from?
Almost instantly, at the mention of it, you probably remembered your cup of coffee this morning. But is the aroma of coffee the result of a complex chemical composition or the product of our sensory perception? The answer is: both. The aroma of coffee is as wonderful as its flavor and so impressive that it deserves one of the Café Hampei entries.
The composition of coffee
As we already know, the master coffee roaster has in his hands the task of giving all its nuances to the grain during the roasting process. The freshly picked coffee, in itself, contains nothing more than a bitter taste if we put it directly with hot water in a cup. By raising it between 200° and 250° of temperature, it will suffer variations in its color, flavor and, finally, its aroma.
Housed within the coffee bean are complex chemical compounds: 2-methylpyridine, pyrazines, furans and furanones, aldehydes and ketones… it all sounds like a big headache. Fortunately, the master roasters know the process inside out and will monitor the roasting process for toasty, burnt, moldy, caramel, sweet and fruity notes.
Other compounds
En realidad, el café está compuesto por más de 900 elementos tan volátiles que la mayoría son imperceptibles para el olfato humano. Al someterlos al calor, el oxazol y la pirazina salen a flote, dos de los principales responsables del aroma característico del café. Eso sí, su intensidad y calidad dependerá también de factores como la variedad del grano, su grado de madurez, la temperatura del calor suministrado y hasta el tipo de método que empleemos al cocerlo.
It is said that the best flavors and smells are obtained with espresso machines or with the French press. Filter coffee machines make our coffee lose a lot of body and, therefore, also its aroma.
The aroma of coffee
Unfortunately, not all brands offer us a natural aroma of coffee. Often, to make them more attractive to customers, spices are used that complement it and give it a new smell. Examples of them are vanilla, cinnamon, almonds, chocolate or orange. Arabica varieties, being softer, accept the addition of these compounds more subtly and make you enjoy this unprecedented mixture of smell and flavor.
However, we believe that natural coffee tastes and smells much better. Roasted coffee beans or already ground coffee can lose its aromatic mix quickly, so it is important to pack it and store it well so that it does not lose its essence in a few days. Thus, the coffee packages are hermetically sealed and vacuum sealed or include a valve that expels the CO2 and protects the coffee from oxygen. Without these important measures, the air and humidity would act on our coffee and would totally degrade it.
Preserve the aroma of your coffee
If you want your coffee to continue smelling like the first day or fresh from the roasting process, keep it in a dry place and away from sunlight. Starting the day with a well-preserved coffee, we will remember the wonderful moments where coffee entered our taste and smell. Sure they were days full of energy and unrepeatable; only with a good cup of coffee we will be able to evoke them.
Summary
When we are about to taste a cup of coffee, a group of elements come together, such as its chemical composition, the diversity of smells and flavors, and previous memories of what we liked the most. In other words, we are a mixture of sensors and cultures that receive the best of coffee blends. At Hampei, we love that you discover it with us.
Between your eyes and the aroma of coffee, the day yawns, I put wings on it, I am born again. - Liuba Maria Hevia.
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