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- Q2090758 subject Q8979498.
- Q2090758 abstract "Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure themselves of the freshest possible roast.".
- Q2090758 thumbnail Loring_Smart_Roast.jpg?width=300.
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- Q2090758 wikiPageWikiLink Q8979498.
- Q2090758 wikiPageWikiLink Q910267.
- Q2090758 comment "Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste.".
- Q2090758 label "Coffee roasting".
- Q2090758 depiction Loring_Smart_Roast.jpg.