Hello!
I'm Kamei, owner of Gokujo Kabi Nashi Coffee.

The coffee we enjoy every day. In fact, a complex chemical reaction occurs as green beans transform into coffee in the roaster.

Among these, the crucial reactions that determine coffee's taste are the "Maillard reaction" and "caramelization."

This time, we will focus specifically on "caramelization," which significantly influences the balance of bitterness and sweetness.

The True Nature of Caramelization: The Same Phenomenon as Pudding Sauce

When you hear "caramelization," many of you probably think of that bittersweet caramel sauce on pudding.

Precisely this phenomenon also occurs inside coffee beans.

The "sugars" contained in green beans decompose and polymerize due to heat, creating the "bitterness" component that forms the foundation of coffee's taste, as well as complex, savory flavors.

• Start of Caramelization: It begins to progress when the internal temperature of the bean exceeds approximately 100°C.

The Maillard Reaction's Collaboration Determines Coffee's Taste

Closely related to caramelization is the "Maillard reaction."

When the internal temperature of the bean reaches approximately 160°C, the Maillard reaction, where sugars and amino acids combine, occurs. This creates coffee's distinctive brown color (browning) and savory flavors and complex aromas.

The balance of these two reactions is the greatest factor in determining coffee's taste.

The Key to Successful Roasting is "Heat Control"

To make delicious coffee, it's crucial to know "when and how much heat (calories) to apply to the beans."

• Too Much Heat is a No-Go: If beans are heated too quickly with excessive heat in the early stages of roasting, the sugars in the beans will be consumed too fast. As a result, there won't be enough sugar for the Maillard reaction, leading to coffee that is too bitter and lacks flavor.

At our shop, we carefully control the heat while observing the condition of the beans to ensure these caramelization and Maillard reactions proceed in an ideal balance.

Please experience how the taste profoundly changes as caramelization progresses with increasing roast levels, with "Gokujo Kabi Nashi Coffee."