Drinks
From Green Bean to Fruity, Nutty, and Caramel: The Chemistry Behind Coffee's Tasting Notes
Coffee's complex tasting notes, such as fruity, nutty, and caramel, are not inherent in green beans but are primarily created through heat-driven chemical reactions during the roasting process. Understanding the volatile compounds and their origins in reactions like Maillard and Strecker degradation enhances coffee appreciation.
Shira Golan·October 21, 2026
