COFFEE THE WAY ITS MEANT TO BE!

Chemical Transmutation


CHEMICAL

     adjective:    

          relating to chemistry, or the interactions of substances as studied in chemistry.

     noun:

          a distinct compound or substance, especially one which has been artificially              prepared or purified.

 

TRANSMUTATION

     noun:

          the action of changing or the state of being changed into another form

          in physics:

the changing of one element into another by radioactive decay, nuclear bombardment, or similar processes.
"Chemical Transmutation" this is what I believe occurs when coffee is roasted.  This is one of the best descriptions I find to describe the processes that occur while our best friend the humble coffee bean is being subjected to heat.  Its when amino acids, sugars, lipids, antioxidants and vitamins combine to form unique flavors. Its when monosaccarides and polysaccarides and sucrose and carbohydrates change their molecular state of being due to chemical processes like dehydration, decarboxylation, fractionization, isomerization and caramelization. Thousands of Individual aromas are set free because the Maillard Reaction reinvents a few dozen aromatic compounds into a few thousand aromatic compounds and flavours such as citric, acetic, and malic acids which are complemented by pyrazines, furans and aldehydes.  
Take all of these chemicals, processes and results and multiply them by the possibilities that each individually grown coffee bean from each Single Origin each with its own unique attributes and nuances and you haven't even begun to break the surface tension yet of what is possible to create with coffee in the right hands. 
Blend all of this together and you have a Chemical Transmutation which I like to call "Molecular Alchemy"

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