焦糖化反應 Caramelization
目錄：
1. 咖啡也有焦糖化反應嗎？
咖啡也有焦糖化反應嗎？
Does Coffee Undergo Caramelization?
咖啡豆含有豐富的糖份，在烘焙加熱至約185度上下開始進行焦糖化反應，在焦糖化反應中產生了火烤的香味、焦糖與顏色，也產生了其他芳香性的物質。然而讓焦糖化過度反應並不是件好事，會造成碳化、使咖啡燥苦絞喉。JC咖啡依據每支咖啡豆不同特性，給予不同且適中的焦糖化反應，讓口感豐富、風味層次佳。
Coffee beans contain a high amount of sugars, and when roasted to around 185°C, they begin to undergo caramelization. This process produces the roasted aroma, caramel flavor, and color, along with other aromatic compounds. However, allowing caramelization to go too far is not ideal, as it can lead to charring, making the coffee harsh and overly bitter. At Justin Coffee, each type of coffee bean is roasted with a unique, carefully controlled level of caramelization suited to its characteristics, resulting in a rich, balanced flavor and complex taste profile.
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