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What Is Maillard Reaction in Coffee Roasting?

Writer: Kühne Kaffee
Kühne Kaffee
Aug 10
1 min read

Definition

A family of non-enzymatic browning reactions between amino compounds and reducing sugars during roasting.

Why it matters

This chemistry contributes to color, aroma and flavor formation as roasting progresses.

How it is measured or recognized

Routine roasting infers it from time, temperature, color, gases and sensory or analytical results.

Roasting tip

Reaction families overlap; avoid assigning all flavor development to one event or phase boundary.

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