{"id":1963,"date":"2025-12-05T09:13:33","date_gmt":"2025-12-05T08:13:33","guid":{"rendered":"https:\/\/flmichaelis.de\/?p=1963"},"modified":"2025-12-05T09:34:37","modified_gmt":"2025-12-05T08:34:37","slug":"coffee-science","status":"publish","type":"post","link":"https:\/\/flmichaelis.de\/en\/coffee-science\/","title":{"rendered":"Coffee Science"},"content":{"rendered":"\t\t
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November 2025<\/p>

A scientific delight<\/h1>

For many people, coffee is an everyday drink. But in the specialty coffee sector in particular, we know how varied the flavors of the bean can be. We talk about fruity, tangy, or citrus-like notes. About acidity, or a full-bodied character. But what does that actually mean?<\/p>

The contents of the bean<\/h2>

Green coffee contains many compounds that are responsible for its aroma: chlorogenic acids, proteins, fats, alkaloids, and many more. During roasting, these substances react with each other to produce the incomparable aroma of coffee. And that’s not just a figure of speech.<\/p>

In fact, roasted coffee is one of the most aromatic foodstuffs we know. Well over 800 volatile aromatic substances are now known, but there are still several hundred of these substances that we do not yet understand. That is why it has not yet been possible to create a good synthetic coffee aroma.<\/p>

Successful roast, satisfying enjoyment<\/h2>

The key to this aromatic diversity is the roasting. Here, too, it is a science in itself. During this process, the ingredients of the coffee bean react with each other to produce the final aroma. However, different chemical reactions only occur above a certain temperature or after a certain duration of time.<\/p>

The origin of the green coffee also plays a central role here. This is because the different conditions in which the coffee cherries grow determine the composition of their compounds. We already know a lot, but many components of the aromatic bean are still shrouded in mystery…<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

November 2025 A scientific delight For many people, coffee is an everyday drink. But in the specialty coffee sector in particular, we know how varied the flavors of the bean can be. We talk about fruity, tangy, or citrus-like notes. About acidity, or a full-bodied character. But what does that actually mean? The contents of […]<\/p>\n","protected":false},"author":2,"featured_media":1971,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-2"],"yoast_head":"\nCoffee Science - F.L.Michaelis GmbH<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flmichaelis.de\/en\/coffee-science\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coffee Science - F.L.Michaelis GmbH\" \/>\n<meta property=\"og:description\" content=\"November 2025 A scientific delight For many people, coffee is an everyday drink. 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