Have you ever thought about the enchanting colors and aromas in the coffee where are they from? one way valve tells you that this comes from the collaboration of caramel in coffee with other ingredients. When the baking temperature reaches 200 degrees Celsius, the organic and non-organic substances in the coffee beans interact and combine to produce a variety of substances. One of these substances is caramel.
In addition, in the process of chemical reaction, if the sugar in the coffee by varying degrees of thermal reaction, it will make the final brew out of the coffee has a different taste. Studies have shown that in the process of coffee caramelization, the lack of heat sources, will lead to coffee beans have vegetable flavor.If the heating is too slow, the aroma of coffee will be reduced, the taste will be more dull. This taste is called baking flavor. On the contrary, heating too fast will make the coffee inside the chemical reaction is not complete, resulting in sharp taste. In addition, if the coffee inside the chemical reaction process, the baking temperature overheating, coffee beans will produce spots and burnt smell.
Now, some people who drink coffee will like to add caramel sauce. I am personally opposed. Because the coffee beans in the baking process itself has no harm to the human body, the caramel will not make people fat. Caramel sauce as a food additive, intake too much will be harmful to health.