A recent study by German scientists
may show the way to a better roasting profile.
"Roasting is the key factor driving bitter taste in coffee beans. So the stronger you roast the coffee, the more harsh it tends to get," Hofmann says, adding that prolonged roasting triggers a cascade of chemical reactions that lead to the formation of the most intense bitter compounds.
Using advanced chromatography techniques and a human sensory panel trained to detect coffee bitterness, Hofmann and his associates found that coffee bitterness is due to two main classes of compounds: chlorogenic acid lactones and phenylindanes, both of which are antioxidants found in roasted coffee beans. The compounds are not present in green (raw) beans, the researchers note."
"Now that we've clarified how the bitter compounds are formed, we're trying to find ways to reduce them," Hofmann says. He and his associates are currently exploring ways to specially process the raw beans after harvesting to reduce their potential for producing bitterness. They are also experimenting with different bean varieties in an effort to improve taste. But so far, none of these approaches - details of which are being kept confidential by the researchers - is ready for commercialization, he notes.
But the researchers are optimistic that a better cup of Joe is just around the corner. Perhaps no one could be happier about the news than Hofmann, who admits that he is an avid coffee-drinker with a passion for the dark-roasted varieties."