Where do coffee beans get their flavor/notes?

Where do coffee beans get their flavor/notes?

You can check the answer of the people under the question at Quora “how do you flavor coffee beans

0 thoughts on “Where do coffee beans get their flavor/notes?”

  1. All of the answers I’ve read here are correct, and can dicdate the outcome of the flavor profile in the cup, so I wont go into the processes. But I’ll just add a note about some of the thought going into flavor descriptions.
    It is true that you can definitely taste some flavors distinctively, for example when I roast coffee from Harrar it tends to have a blueberry taste. Sometimes I can taste the flavors more clearly by eating a bean immediately after roasting. However when you see flavors on packages, recognize that it isn’t always just describing flavor directly. In many cases it is describing the texture, acidity level, or even aroma. So when you see some labels say “orange” vs “lemon,” it may just be referring to the fact that one has been roasted shorter to preserve some organic acids that would have been decomposed in a longer roast, or perhaps the processing method is wet to make the cup taste cleaner and sometimes more acidic, but not suggesting it actually taste like lemon. When I think about dark chocolate, black cherry, and orange marmalade, to me those tends to be a little less sweet on the palate and heavier on the tongue, it is most likely on the darker roast side and a blend.
    One thing that some roasters also use is the SCAA flavor wheel to help find flavor notes. If you look up an image of it, you’ll see that it starts in the middle and works it’s way out to help roasters describe their profiles.

  2. As an espresso rancher, I’m constrained to toll in. I’ll attempt to keep this as clear as could be expected. No effort to be self-absorbed here all things considered. Espresso is super perplexing, apparently the most intricate food people ingest (about 1500 synthetic mixtures in your cup). What impacts the nature and make up of these constituents?
    1) Terroir – The land (soil sythesis, pH), water arrangement, the sum and timing of precipitation, temperature, height, scope, conceal/sun, and so on
    2) Cultivation – Fertilizer routine/sustenance (natural, biodynamic, manufactured, and so forth), water system, pesticides/herbicides/fungicides, and so on
    3) Varietal – Like wine (pinot noir, cabernet, and so on), espresso has assortments: typica, caturra, whiskey, gesha and hundreds more. These assortments have various attributes (fragrance, flavor, body, causticity) that adjustment of reaction to 1) and 2).
    4) Harvesting – Coffee is an organic product. What’s better: green, unripe bananas or yellow, ready bananas? The equivalent applies to espresso. There are various shades of ready espresso, however ready espresso will be better, cleaner and smoother if appropriately developed, collected, prepared, simmered and fermented.
    5) Processing – This is maybe perhaps the greatest factor deciding flavor and fragrance. Three fundamental methods are utilized: wet/washed, semi-wash/nectar, and normal/dried-in-the-natural product.
    – The wet technique watches out for exhibit acridity and terroir. The espresso seed (bean) is “washed” via eliminating the natural product skin and mash (adhesive) encompassing it. This is done in one of a few different ways: by means of aging, with or without water, or through mechanical expulsion. The outcome is an encounter consistent with the assortment’s reaction to its conditions (as referenced previously).
    – The semi-washed/nectar strategy is the point at which the espresso tissue is taken out yet the dainty, sweet adhesive layer of gelatin/sugar encompassing the bean stays flawless while the bean dries. This will in general upgrade pleasantness, somewhat round the sharpness and give heavier body/mouthfeel (ordinarily my number one way of handling for most espressos).
    – Natural preparing is the point at which the espresso organic product is collected and put out to dry, completely flawless with its organic product skin encompassing the bean. This outcomes in a very organic product forward flavor and fragrance, frequently like berries. This technique will in general cover or overwhelm other unobtrusive characteristics you may taste in a washed adaptation of precisely the same espresso; in any case, that is absolutely not generally the situation.
    6) Drying – Too hot and quick, the espresso will in general have woody, papery flavors. Excessively lethargic and inadequate, it will taste rotten/smelly.
    7) Storage – If appropriately dried (gradually and equitably), espresso can last 10-14 months away with practically no deficiency of “new” quality if the conditions are steady. Be that as it may, taste is emotional. The more it sits away, and relying upon the conditions, the more blurred the acridity, the heavier the body and the woodier/muskier the flavors. It’s about what you need to encounter. The period of espresso can have emotional outcomes on the cup.
    8) Roasting – If you cook excessively dull, espresso practically all preferences basically the same – like carbon – in light of the fact that what’s befallen the natural mixtures that give espresso its qualification is that they’ve been carbonized (which is a long ways past caramelization). By and by, this is just an issue of individual inclination. Yet, simmering can at last decide if you taste toffee or peaches from precisely the same sack of espresso. Everything might have been never really up until this point and then completely destroyed with poor, imprudent simmering. Thus, simmering is the workmanship and study of show: upgrading the attractive inherent highlights while repressing the unwanted (this incorporates flavor, body, pleasantness, corrosiveness, trailing sensation, and force of this load of characteristics).
    9) Brewing – Pretty plain as day… blunder, indeed, no. Here are the components/factors that impact cup quality and traits:
    – The granulate: both size and consistency
    – The water: temperature, hardness/delicateness, pH
    – Time: length of contact/openness of espresso to water
    – Pressure: coffee, Aeropress, mocha pot, siphon
    – Type of openness: dribble, full-drenching (for example french press),
    – Filtration (or absence of)
    This is the battle, the magnificence, the thing about espresso: you can screw everything up at any single step from seed to cup. So fragile and complicated is espresso that it leaves you pursuing its tricky congruity. The “awesome” cup is the experience of a very uncommon consonance of countless elements meeting up over significant stretches of room and time. There are huge loads of factors we actually don’t notice or comprehend that clarify how espresso from one spot tastes not quite the same as an espresso 1 pretty far.

  3. There is quite a lot to this question. I will try to answer this a general as I can however there will be exceptions to what I talk about.
    Specialty coffee’s that have flavor notes have generally been roasted by someone who really knows what there doing. It takes a lot of skill and experience to produce a bean that has a specific flavor.
    The other part to this question is where the bean has originated.
    Generally a bean that has come from Africa tends to have notes of fruit while a bean from central and south america is more earthy (nuts and caramel) but in saying this the opposite can be true..
    When a roaster finishes a batch he will normally wait around 16-24 hours and then cup the bean he has roasted. This is essentially grinding the bean putting it in a cup with boiled water and slurping it with a spoon. From this he will be able to get the true taste of the bean he has roasted
    With blends you can find for example tasting notes that say “blueberry flavors, with nutty undertones”. This can be the individual flavours of each bean and then he has put them together in different percentages.
    As an example I currenlty have roasted a Peru (grace estate) coffee that by itself pretty much has a really dirt flavor but if I mix it in a blend using it no more that 25% it brings a coco flavor to the coffee. In saying this I made be doing it wrong as I am on starting out my roasting..
    Hope this helps 🙂
    Powder that dissolves in liquid is not coffee!!

  4. As a coffee farmer, I’m compelled to chime in. I’ll try to keep this as clear as possible. No attempt at being pretentious here either. Coffee is just very complex, arguably the most complex food humans ingest (roughly 1500 chemical compounds in your cup). What influences the nature and make up of these constituents?
    1) Terroir – The land (soil composition, pH), water composition, the amount & timing of precipitation, temperature, elevation, latitude, shade / sun, etc.
    2) Cultivation – Fertilizer regimen / nutrition (organic, biodynamic, synthetic, etc.), irrigation, pesticides / herbicides / fungicides, etc.
    3) Varietal – Like wine (pinot noir, cabernet, etc.), coffee has varieties: typica, caturra, bourbon, gesha & hundreds more. These varieties have different characteristics (aroma, flavor, body, acidity) that change in response to 1) and 2).
    4) Harvesting – Coffee is a fruit. What’s sweeter: green, unripe bananas or yellow, ripe bananas? The same applies to coffee. There are different colors of ripe coffee, but ripe coffee will be sweeter, cleaner & smoother if properly grown, harvested, processed, roasted & brewed.
    5) Processing – This is perhaps one of the biggest factors determining flavor & aroma. Three main techniques are used: wet / washed, semi-wash / honey, & natural / dried-in-the-fruit.
    – The wet method tends to showcase acidity & terroir. The coffee seed (bean) is “washed” by way of removing the fruit skin & pulp (mucilage) surrounding it. This is done in one of several ways: via fermentation, with or without water, or via mechanical removal. The result is an experience true to the variety’s response to its circumstances (as mentioned above).
    – The semi-washed / honey method is when the coffee flesh is removed but the thin, sweet mucilage layer of pectin / sugar surrounding the bean remains intact while the bean dries. This tends to enhance sweetness, slightly round the acidity & provide heavier body / mouthfeel (usually my favorite style of processing for most coffees).
    – Natural processing is when the coffee fruit is harvested & put out to dry, fully intact with its fruit skin surrounding the bean. This results in a very fruit-forward flavor & aroma, often like berries. This method tends to mask or overpower other subtle attributes you might taste in a washed version of the exact same coffee; however, that’s certainly not always the case.
    6) Drying – Too hot and fast, the coffee tends to have woody, papery flavors. Too slow and incomplete, it will taste moldy / musty.
    7) Storage – If properly dried (slowly & evenly), coffee can last 10-14 months in storage with little to no loss of “fresh” quality if the conditions are stable. But taste is subjective. The longer it sits in storage, & depending on the conditions, the more faded the acidity, the heavier the body & the woodier / muskier the flavors. It’s all about what you want to experience. The age of coffee can have dramatic results on the cup.
    8) Roasting – If you roast too dark, coffee pretty much all tastes very similar — like carbon — because what’s happened to the organic compounds that give coffee its distinction is that they’ve been carbonized (which is far beyond caramelization). Once again, this is simply a matter of personal preference. But roasting can ultimately determine whether or not you taste toffee or peaches from the exact same bag of coffee. Everything could have been done to perfection up until this point & then totally ruined with poor, careless roasting. So, roasting is the art & science of presentation: enhancing the desirable intrinsic features while subduing the undesirable (this includes flavor, body, sweetness, acidity, aftertaste, & intensity of all these attributes).
    9) Brewing – Pretty self-explanatory… err, well, no. Here are the factors / variables that influence cup quality & attributes:
    – The grind: both size and consistency
    – The water: temperature, hardness / softness, pH
    – Time: length of contact / exposure of coffee to water
    – Pressure: espresso, Aeropress, mocha pot, siphon
    – Type of exposure: drip, full-immersion (i.e. french press),
    – Filtration (or lack of)
    This is the struggle, the beauty, the thing about coffee: you can fuck it all up at any single step from seed to cup. So delicate & intricate is coffee that it leaves you chasing after its elusive harmony. The “perfect” cup is the experience of an extremely rare consonance of innumerable factors coming together over great distances of space & time. There are tons of variables we still don’t observe or understand that explain how coffee from one place tastes different than a coffee 1 mile away.
    Cheers 🙂

  5. At the point when smell is experienced close by the essence of the mix, you get the full flavor of coffee. The assortment of flavors that a coffee can have is stunning. Amid my second measuring with Ritual Roasters in SF, the flavors extended from seriously fruity to exquisite. The fragrances helped me to remember teriyaki meat jerky, toasted nuts, and impactful organic product.
    Since fragrance assumes such a tremendous job in the view of flavor, you won’t taste your coffee also if your nose is stuffy or on the off chance that you have a cool. Moreover, not every person sees a similar thing when tasting. Everything you can truly do is get ready and drink coffee the manner in which YOU like it.
    Lavazza Coffee Dubai

    Where do coffee beans get their flavor/notes?

  6. I don’t think there is any simple explanation. First of all, when you see notes with these types of exotic flavors, be aware that they are VERY subtle. Most people would NOT be able to identify those flavors. Professional coffee tasters can detect these flavors, but they have to let the coffee cool off significantly – it is much cooler than most people would drink coffee. The technical term for this type of coffee tasting is “coffee cupping”. Here is a video of the procedure:

    The best analogy of flavor differences is wine grapes. You can plant the identical grape variety all over the world. After you harvest the grapes and turn it into wine, you will have significant variation in the final product. This is influenced by many factors. The most important ones are the soil and climate where the grapes are grown, as well as the skill of the winemaker.


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