Why coffee smells better than it tastes?

Contents:
1.  Roasting coffee beans produces a large amount of volatile aromatic compounds.
2.  Why coffee smells better than it tastes?

Roasting coffee beans produces a large amount of volatile aromatic compounds.
 

After roasting, a large number of coffee beans’ aromatic substances are produced, most of them are volatile, and their pleasant coffee aromas can only be identified by smell; a small part is water-soluble and can be felt through tasting.

Why coffee smells better than it tastes?

Coffee smells better than it tastes because there are more volatile aromatic substances than tasted flavor substances. Aroma + taste, the overall makes this cup of coffee a pleasant feeling.

Make good use of the sense of smell (various flavors) and taste (acidity, sweetness, bitterness) to enter the world of coffee with all kinds of flavors.

Recommended Products:

✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures

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