Aroma and Taste in the Coffee World: From Blend to Product

Aroma and Taste in the Coffee World: From Blend to Product

The unique aroma of coffee has made it an extremely popular beverage in recent years. In average, almost 2.5 billion cups of coffee are drunk each day. Zion Cohen, Chief R&G Coffee Technologist at Strauss Coffee, explains the most complex  product in nature in terms of sensory qualities.

The unique aroma of coffee has made it an extremely popular beverage in recent years. In average, almost 2.5 billion cups of coffee are drunk each day. Zion Cohen, Chief R&G Coffee Technologist at Strauss Coffee, explains the most complex product in nature in terms of sensory qualities.

The taste and aroma of coffee contain hundreds more chemical compounds than those found in wine or cocoa. Before roasting, coffee beans contain about 230 natural substances which are assembled post-roasting, developing into more than 1,600 different substances.

Control over coffee growing

Coffee is based on a natural agricultural raw material. Naturally, coffee varieties change their quality over the growing and harvesting season. Climate change, the time and amount of rainfall, the right and timely fertilizers and processing by farmers in the coffee plantations- all these change the taste of coffee varieties, which in turn affects the end-product.

The skill of a coffee technologist and professionalism of a coffee company are manifested in preserving the coffee quality and taste, so that the end-consumer doesn’t feel any of the changes applied to the coffee blend.

 

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The roasting process is the most important phase in determining the sensory nature of the product

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Control over the roasting process  

The roasting process is the most important phase in determining the sensory nature of the product. Precise control of the roasting time and temperature while adapting to the changing quality of coffee varieties enable the coffee aroma to develop and gives the roasted beans some particularly-rich taste and aroma qualities.  

The grinding process adjusts the powder particles size profile to the coffee extraction and preparation method. Since preparation and extraction methods are numerous and use different tools and different, it's important to have precise control of the process in order to achieve the unique taste and aroma.      

Control over the packaging process as well  

Once the roasting and grinding process is complete, coffee peaks its sensitivity level to environmental conditions: oxygen, temperature, moisture and direct light. The main challenge in production processes and packaging technology is to shorten these processes to a minimum so that consumers receive the freshest product possible.  

Professionalism all the way  

Accompanying the process from field to shelf is critical and expressed in several aspects: • Understanding consumers and their taste preferences. • Knowing the tastes of coffee varieties and integrating them into a coffee blend to create a product with harmonious unique flavors * Preserving the product taste over time throughout the year • Applying advanced production and packaging technologies that enable maximal preservation of the rich aroma and unique tastes of the product.      

All these will affect the final taste, and the variety is huge. The sensory nature of coffee eventually connects to consumes' senses and determines the taste that best suits them. This ends the coffee technologist's job ... until the next taste is found.