Analyzing the chemistry of 'Modern Coffee' roasting techniques

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Modern coffee roasting, also known as third wave roasting, is a method that produces coffee characterized by a sweet, rich, andclean taste. Modern coffee roasting requires close control over the time-temperature roasting profile of the coffee beans. It iscurrently unknown why modern coffee roasting produces such distinct flavours in comparison to traditional roasting methods. Yet,it is known that even a slight deviation from the empirically found roasting profiles can cause failure to bring out the sweet, fruity,and clean taste.This project aims to shed light on the chemistry of the modern coffee roasting process, in order to understand both why it results insuch unique and pleasant flavour profiles and how to make the roasting process more robust and flexible. We will use a variety ofchemical analytical methods, including mass spectrometry, coffee flavour determination, and optical measurement methods, inorder to understand how the concentration of certain compounds or families of compounds changes at different stages in theroast. We will then use these results to determine optimal roasting methods, as well as design roast time-temperature profiles tohighlight specific flavours in the resulting roasted coffee. Furthermore, this research will work towards the development of a realtimein-situ chemical monitor to provide feedback on chemical concentration during the coffee roasting process, which will be apowerful tool in highlighting specific flavours in the roasted coffee.