The Science Behind Coffee’s Aroma and Flavor

The distinctive aroma and flavor of coffee result from over 800 aromatic compounds
released during roasting. These compounds react with each other, producing notes like
chocolate, fruit, or caramel, which vary by bean type, roast level, and brewing method.
For instance, high temperatures during roasting create compounds that yield a toasted,
nutty aroma, while lower temperatures can enhance fruity or floral notes. The magic of
coffee’s aroma lies in a balance of science and art, transforming simple beans into a
multi-sensory experience with each brew.