Maillard Reactions in Coffee
An introduction to Maillard chemistry, amino compounds, reducing sugars, aroma formation and roast development.
What is the Maillard reaction?
Maillard reactions are a family of chemical reactions involving reducing sugars and amino compounds. In coffee roasting they contribute to browning and the generation of numerous aroma and flavour compounds.
Why it matters in roasting
As the bean heats and loses water, conditions become suitable for complex thermal reactions. Maillard chemistry contributes to the changing colour, aroma and flavour of the roasting coffee.
Maillard is not the whole roast
Caramelisation, pyrolysis, degradation and other reactions also occur. Coffee roasting is a network of overlapping chemical processes rather than a single reaction.
Roast development
The balance of time and temperature through the roast changes the extent and character of these reactions. Roast profiles therefore influence the expression of the same green coffee.
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Green coffee
Follow coffee from plant and cherry through processing, drying, milling and storage.
Green coffee →Coffee chemistry
Explore the compounds and reactions that shape roasted coffee.
Coffee chemistry →Coffee extraction
Connect grind, water, temperature, time, concentration and extraction.
Coffee extraction →Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.