The Chemistry of Coffee – Karl Schmidt, Diedrich Roasters

Karl will explain the conversion of green coffee precursors into flavor, color and bioactivities. In addition, how the impact of different energy transfer methodologies and their conductive & convective properties affect this process. All of this is what is happening in the bean during roasting and the chemical and physical changes that occur that affect acidity, body, and flavor perception.

Table of Contents:

00:09 - Introduction
01:00 - The Chemistry of Coffee
03:08 - Anatomy of the Green Coffee Bean
03:57 - The Role of the Roast Master
04:40 - The Process of Roasting
05:07 - Green Bean Anatomy Breakdown
05:57 - The Roasting Process
10:20 - Green Coffee Chemistry Constituents
11:35 - Post Picking Processing Methods
13:31 - The Big Idea Regarding Roasting & Flavor
15:39 - Key Science Concepts
15:52 - States of Matter & Phase Change
19:05 - Flavors & Aromas
22:08 - Understanding the Role of Carbohydrates
24:02 - Flavors & Aromas
24:41 - Chemical Reactions & Change
27:21 - 4 Chemical Reactions
29:26 - Aldehyde
33:00 - Reducing Sugar
34:03 - Amino Acids
34:36 - Maillard Reaction
39:42 - Strecker Degradation
42:14 - Organic Acids &; Flavor Profiles
50:05 - Pyrolysis
50:23 - Measurement During Roast
50:56 - Complexity of Aroma Compounds
51:34 - The Journey of the Bean
57:24 - Roasted Coffee: Aromatic Compounds
58:05 - Acids & PH
01:01:24 - Visualizing the Big Idea
01:03:45 - Impact on the Bean

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