The Maillard reaction is a chemical process between amino acids and reducing sugars that occurs during roasting, giving coffee its brown color and complex savory flavors. It is a critical stage for developing the coffee’s aromatic profile.
The Maillard reaction is a chemical process between amino acids and reducing sugars that occurs during roasting, giving coffee its brown color and complex savory flavors. It is a critical stage for developing the coffee’s aromatic profile.
