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nowing the ins and out of what makes coffee smell so good will give you an insight as to how roasters select coffee and will allow you to recognize odor and flavor elements that contribute to your favorite brew.
When the aroma of coffee enters the nostrils and mouth, they will stimulate nerve cells located at the top of the nasal cavity. The stimulation produced by the aroma sends a message to the brain which tells us what we are smelling. Once you smell a typical aroma, then your memory cells will store that aroma and link it with knowledge. You may prefer to smell coffee beans or a fresh brewed cup of joe by breathing in deeply through your mouth and nose. Most people state that they prefer the freshly brewed aroma over that of coffee beans. However, freshly ground coffee beans are a close second of favorite coffee aromas.
Coffee has been found to contain over 800 aromatic compounds and the perception of a coffee aroma is dependent upon both the concentration of the compound and its odor threshold.
About the author:
Daniel J. Rodenburg is a sales representative for a international coffee distributor and writes a monthly column in coffee related industry newsletter.
Aroma Coffee Factory