The second part of “What if Umami Is More Than a Taste?”is now available in Beyond the Cup, the Simonelli Group series dedicated to making the science of coffee accessible to professionals and enthusiasts.
After introducing the role of umami in coffee, this new chapter delves into the complex chemistry behind a rich and balanced cup. Proteins, amino acids, and peptides take center stage in a scientific journey that begins with the biology of the coffee bean, passes through the transformations of roasting, and extends to extraction techniques, revealing how these factors help define the aromas, flavors, and sensations in the cup.
Because coffee’s most enveloping and savory character may begin long before brewing.
Discover the new chapterand continue exploring the science of coffee with Beyond the Cup.
