The Magic Behind Coffee Beans' Mango Aroma

Coffee beans can be infused with a variety of flavours, including mango. The mango aroma in coffee beans can be achieved through a combination of factors, including the type of bean, its origin, and the roasting and brewing process. Some coffee beans are naturally processed or undergo experimental processing to amplify unique fruity flavours. Additionally, the roasting process can play a role in enhancing or preserving the mango aroma. For instance, fast roasting and Nordic roast (very light roasts) can maximise the expression of aromas.

Coffee beans can be flavoured with mango slices and natural mango flavouring

Purchasing Mango-Flavoured Coffee Beans

Mango-flavoured coffee beans can be purchased from various retailers. For example, Larissa Veronica offers a product called "Mango Colombian Coffee" which is a "naturally flavoured, medium-bodied Colombian coffee blended with Marigold and Mango Slices". It is made with whole coffee beans, marigold, mango slices (dried), and natural mango flavour.

Flavouring Coffee Beans Yourself

Alternatively, you can flavour coffee beans yourself by purchasing Columbian coffee beans and mango coffee flavouring separately and mixing them together. Columbian coffee beans and mango coffee flavouring can be purchased from Nature's Flavors. According to Nature's Flavors, the mixture should sit for twenty-four hours before grinding to allow the flavour to completely migrate through the coffee beans. The suggested ratio is 1 pound of Columbian coffee beans to 1 teaspoon of mango coffee flavouring.

Mango-flavoured coffee beans can be made at home by mixing Colombian coffee beans with mango flavouring

Coffee beans naturally contain many phytochemicals, which are responsible for the complex taste of coffee. The unique aroma of coffee comes from the plant's genetics, growing conditions, and harvesting methods. However, it is possible to enhance or alter the flavour of coffee beans by adding flavourings.

When selecting coffee beans for flavouring, it is essential to choose high-quality beans, preferably Arabica, as they retain flavour better than Robusta beans. Additionally, ensure that the beans are freshly roasted, as this enhances the flavour infusion process.

The ratio of flavouring to coffee beans is crucial. For every pound of coffee beans, use approximately 3% flavouring by weight. This ratio can be adjusted to personal preference, but it is essential not to overpower the natural flavour of the coffee.

Creating mango-flavoured coffee beans at home allows for customisation and experimentation. The type of mango flavouring used, the ratio of flavouring to beans, and the resting time can all be varied to create unique flavour profiles. This process empowers coffee enthusiasts to explore their creativity and design their ideal cup of coffee.

Coffee is a fruit, and controlled fermentation can give it fruity and floral aromas

Coffee is derived from a fruit called a coffee cherry. This cherry has a sticky, translucent substance called mucilage that surrounds the seeds, or coffee beans. As soon as coffee cherries are harvested, the sugars and acids contained within the mucilage begin to break down, which is where the sweetness in coffee comes from.

Coffee fermentation occurs after the cherries are picked and can be done with or without oxygen, referred to as aerobic and anaerobic fermentation, respectively. In anaerobic fermentation, coffee beans are placed in sealed containers with controlled temperature, humidity, and carbon dioxide levels. Microorganisms naturally present on the coffee beans, such as yeast and bacteria, break down the sugars and other compounds in the beans, producing various organic acids and other flavour compounds that influence the taste and aroma of the coffee.

Different strains of yeast can be used to produce different flavour profiles. For example, the Lalcafé Intenso yeast strain can be used to create a more fruity flavour profile with notes of red fruits, while the Lalcafé Oro strain can be used to produce a more exotic sensory profile.

The length of the fermentation process also affects the flavour of the coffee. In general, the longer the duration of fermentation, the more intense the flavours in the coffee will be due to more flavour compounds being created and transferred into the coffee beans. However, if the fermentation process goes on for too long, it can lead to over-fermentation or spoilage, resulting in off-flavours and a reduction in coffee quality.

By controlling the fermentation process, coffee producers can create unique and complex flavour profiles, enhance the natural occurrence of specific microorganisms, and improve the final quality of the beans. This allows them to create more diverse sensory experiences for different markets, potentially commanding a higher price per pound for each lot.

Different yeasts during fermentation can create different aromas, similar to grape juice turning into wine

Coffee is a fruit, and through controlled fermentation, yeasts eat up the mucilage (the ripe, sugary layer that covers the seed) and in return, give you acidity and fruity and floral aromas. Different yeasts can create different aromas, just like in winemaking where grape juice is turned into wine.

In winemaking, there are two sources of yeast: wild yeast and cultured yeast. Wild yeast is the naturally existing yeast in the air, on vegetation, or blowing around in the air. It clings to surfaces in the vineyard, winery, and equipment. Any wild yeast species, whether good or bad for winemaking, can end up in the grape must. On the other hand, cultured yeast is specifically isolated and inoculated for use in winemaking. The most common cultured yeast used in winemaking belongs to the Saccharomyces cerevisiae species.

The use of different strains of yeasts is a major contributor to the diversity of wine, even among the same grape variety. Alternative, non-Saccharomyces cerevisiae, yeasts are being used more prevalently in the industry to add greater complexity to wine. Wild yeasts can produce high-quality, unique-flavored wines; however, they are often unpredictable and may introduce less desirable traits to the wine, and can even contribute to spoilage.

During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide. The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produce not only large amounts of energy for the cell but also many different intermediates that the cell needs to function. The production of other biochemical compounds by the metabolism of amino acids and the breakdown of sugars by yeasts can also contribute to the flavor and aroma of wine. These compounds can be considered "volatile" or "non-volatile".

Some strains of yeasts can generate volatile thiols, which contribute to the fruity aromas in many wines such as the gooseberry scent commonly associated with Sauvignon blanc. Brettanomyces yeasts are responsible for the "barnyard aroma" characteristic in some red wines like Burgundy and Pinot noir.

Coffee beans are sourced from Colombia and India and are often medium roasted

Coffee beans sourced from Colombia are often medium-roasted and are known for their rich and nutty flavor with notes of cocoa, caramel, lemon, and red berries. The southwestern region of Colombia, La Plata, located about 1050 meters above sea level, is particularly renowned for its coffee. The Caturra and Colombia coffee varieties grown in this region impart a distinctive character to the final brew.

Indian coffee beans, on the other hand, offer a diverse range of flavors and aromas. While medium roasting is a common practice, the specific roasting level can vary depending on the desired taste profile. Indian coffee beans may exhibit nutty or fruity notes, with a touch of sweetness and mild acidity.

When combined in a medium roast, Colombian and Indian coffee beans create a unique blend that showcases the best of both origins. The Colombian beans contribute their characteristic sweetness and fruitiness, while the Indian beans add complexity with their nutty and aromatic qualities.

The art of roasting plays a pivotal role in bringing out the desired flavor profile. Roasting at moderate temperatures helps retain the delicate undertones of the beans, resulting in a well-balanced cup with a symphony of flavors.

Additionally, proper storage is essential to preserve the freshness and aroma of the beans. It is recommended to store them in airtight containers, protected from light and other odors, to ensure that the delicate flavors of these Colombian and Indian coffee beans are not compromised.

Frequently asked questions