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What Does Aroma Mean And The Different From Flavor
Suppose you are an old coffee fan and have the experience of buying roasted coffee from overseas, especially in Europe. In that case, you must remember that some brands of coffee packaging will have the words Aroma, Full Aroma, and Aroma and Crema on them to illustrate this coffee specialty.
However, it is difficult to find the word aroma on almost all the outer packaging bags of specialty coffee in the world today. Even in the communication in the specialty coffee circle, the aroma is just the name of the wet aroma of coffee in the cup meter, and the most talked-about is Flavor (the Flavor on the tongue). On the packaging and on the promotional page, specialty coffee roasters are displaying the flavor characteristics of the coffee. But I don’t put Flavor on my coffee packaging. It may be that the direction of Flavor (Flavor) needs to be very specific. Just using the word Flavor cannot explain the complete Flavor of a certain coffee.
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Aroma is a very important and fascinating feature in roasted coffee. It is not a single noun related to “fragrance”. It should include two meanings – a combination of the flavorful aroma inherent in raw coffee beans and the roasted aroma produced by the roasting of raw coffee beans.
The roasting aroma refers to the sweet aroma formed during the Mena reaction of roasted coffee beans from the yellow point, and to be more specific, it is the smell of roasted nuts and sweet aromas. Coffee has entered the era of boutique, and the aroma of this roasted type has been regarded as a unique flavor to the origin of coffee from the beginning. Tim, a Norwegian, stated in his early blog that the coffee roasted by his team tried to avoid the interference of roast type aroma on the original Flavor of coffee. If you are not a roaster, you must be indifferent to this sentence. On the contrary, his sentence is the watershed between boutique and traditional roasting.
And boutique roasting is not as simple as simply roasting coffee beans, but it is actually impossible to completely avoid the interference of roast-type aroma. The formation of Flavor must be accompanied by the Mena reaction, and the Mena reaction comes first in the coffee roasting process. Therefore, it can only be said that the roast-type aroma should be as small as possible to interfere with the inherent Flavor of the coffee. How large or small this ratio is, it is determined by the roaster’s technology, cognition, and philosophy.
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As a coffee consumer, the aroma of coffee is comfortable and pleasant. As long as you are not a person who is deeply brainwashed as soon as you enter the coffee circle, if you respect your true feelings, you will be more likely to accept the sweet aroma of coffee and be fascinated by it. Some cutting-edge coffee roasters believe that the aroma of the roast type has no personality. Still, for consumers, the aroma of the roast type is the biggest intersection of taste preferences in the coffee market. Precisely because of this, the specialty coffee, which came into being with the wave of niche specialty handmade foods, must, of course, distinguish it from the big brands in the past at this biggest intersection. Aroma stands for acceptance and tolerance, while Flavor stands for alternative and differentiation.
