Show notes
A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor.
But what is flavor, at a microscopic level? What actually happens inside the bean when heat meets those nutrients?
In this episode, we shrink down to witness the Maillard reaction up close—a wild chain of molecular collisions that transforms baby plant food into aromas we adore.
Grab your popcorn - you’re getting a front row seat at the wildest chemistry show in coffee.
Ethiopian forest sounds curtesy of George Vlad. Hear more nature sounds here.
Explore Probat's roasters
Go deeper into the science of roasting
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Grab a copy of Anja Rahn's upcoming book on coffee science through her Instagram
Explore Barista Hustle's online roasting learning
Learn more from Morten Münchow and his coffee roasting courses
Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour
Follow Sebastian Opitz on LinkedIn
Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen on Apple Podcasts, Spotify, Pocket Casts or your favourite app.
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Introducing: Season 3 of The Science of Coffee
We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets!
