https://kvalifood.com/tags/maillard-reaction/ Recent content in Maillard-Reaction on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/coffee/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/coffee/ <h1 id="coffee">Coffee</h1> <img src="https://kvalifood.com/wiki/coffee/coffee_hu_c29608f361d0de01.webp" alt="" loading="lazy"> <p>Among foods&rsquo; most complex flavors — 800+ aroma compounds identified — coffee owes its richness to an extraordinary chain of transformations: the bean is processed, roasted through intense <a href="https://kvalifood.com/wiki/maillard-reaction/">Maillard browning</a>, ground, and extracted into water, each step shaping the final cup. The central variables are species (arabica vs robusta), roast degree, grind size, and extraction percentage.</p> <h2 id="species">Species</h2> <p>Two cultivated species of <em>Coffea</em>, native to east Africa:</p> <p><strong>Arabica</strong> (<em>C. arabica</em>): Highland Ethiopian/Sudanese tree producing roughly two-thirds of world trade. More oil (16%), more sugar (7%), less caffeine (1.5%), less phenolic material (6.5%) — yielding more complex, balanced flavor with pronounced acidity. The specialty coffee standard.</p>