Pump the brakes for sweetness!
At Velo Coffee Roasters, we are passionate about exploring the depth and richness of specialty coffee. With each cup brewed, we celebrate the intricate journey that brings out the sweetness in every bean. Have you ever wondered where this sweetness comes from? Join us as we kick it into gear to uncover the origins of sweetness in specialty coffee.
1. Terroir and Varietals
A coffee bean's birthplace significantly influences its taste profile. Factors such as altitude, climate, soil composition, and rainfall contribute to the bean's sweetness. The interaction between these elements determines how the coffee cherry develops its sugars during growth. Additionally, the coffee varietal plays a crucial role. Some varietals naturally possess more sugars, translating into increased sweetness during brewing.
2. Farming Practices and Processing
When coffee cherries are picked at their peak ripeness, they contain a higher concentration of sugars. Meticulous harvesting ensures that these sugars are preserved, setting the stage for the sweetness to shine.
Processing methods, too, influence the development of sweetness. The "natural" process, where cherries dry with their fruit intact, can intensify the fruity and sugary notes. On the other hand, the "washed" process, involving the removal of the fruit before drying, often highlights a different facet of sweetness, allowing the bean's intrinsic characteristics to shine through.
3. Roasting
Roasting is where the journey from green bean to aromatic coffee truly takes off. As beans roast, a symphony of chemical reactions occurs. The Maillard reaction, responsible for the browning of the beans, generates a spectrum of flavours, including sweetness. Sugars and amino acids interact to create compounds that contribute to the coffee's sweet and complex profile.
Caramelisation is another crucial player. Sugars in the beans begin to caramelise, enhancing the sweetness and introducing undertones of toffee, chocolate, and honey.
4. The Perfect Brew
Achieving sweetness in the cup requires precision and skill. Factors such as grind size, water temperature, brew time, and extraction rate play a pivotal role in extracting the bean's sugars without introducing unwanted bitterness.
5. Tasting Sweetness in Coffee
Tasting sweetness in coffee goes beyond the tongue – it engages all the senses. The aroma, texture, and overall presentation of the cup contribute to the perception of sweetness. Aroma compounds, formed during roasting, can trigger memories of sweetness, enhancing the overall experience.
In Conclusion
The sweetness found in specialty coffee is a culmination of nature's artistry, meticulous cultivation, and the skilful craftsmanship of roasters and baristas. From the moment a coffee cherry develops on the tree to the final sip in your cup, chemical reactions, farming practices, and brewing techniques come together to create a harmonious symphony of flavours.