| Boiling the Coffee Instead of Roasting? |

If we try to boil green coffee beans, the flavor won’t develop fully as it does with roasting because:

• Sufficient Temperature: When coffee is “boiled” in water, the temperature is usually around 100°C (the boiling point of water). In contrast, when coffee is “roasted”, the temperature typically ranges from 180°C to 240°C, which is high enough to trigger important chemical reactions such as the Maillard reaction and caramelization.

• Lack of Maillard Reaction: The Maillard reaction is the process where amino acids and sugars interact at high temperatures, creating distinctive flavor compounds.
  

• Caramelization: This reaction helps create sweet, deep, and complex flavors in coffee, such as caramel, nutty, and malt notes, as well as body and other unique characteristics of the coffee.

• Loss of Lipids and Soluble Compounds: Boiling coffee in water can lead to the loss of soluble compounds, including lipids and other flavor-producing elements, reducing the coffee’s quality.

• Lack of Complex Chemical Transformations: The roasting process generates many complex chemical reactions, including the transformation of lipids and carbohydrates, which help produce diverse aromatic and flavor compounds.

So, let’s not boil coffee, as it would be very dull and uninteresting. Let coffee "heat up" and "mature" through the roasting process to bring us the most wonderful experiences!