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Soul of the South Blend Soul of the South Blend
Soul of the South Blend
Salt Bush, Cedar & Caramel This seasonal blend is our tribute to the Royal National Park, a place which continues to inspire us with its natural beauty and soulful presence. The coffees selected offer a hint of the National Park’s provocative aromas and flavours....
From $15.00
From $15.00
End of the Line - Cronulla Beach Blend End of the Line - Cronulla Beach Blend
End of the Line - Cronulla Beach Blend
Notes of Milk Chocolate, Strawberry & Lychee. With flavours of milk chocolate, strawberry and lychee, End of the Line will take you on a flavour-filled journey from the veryfirst sip… We wanted this blend to be sweet and light, with fruity notes that remind...
From $20.00
From $20.00
White Knight Espresso Blend - Coffee Beans Online Australia
White Knight Espresso Blend
Our flagship award winning espresso blend and has been a staple since we opened in 2008. We’re proud of our blend and we dedicate a lot of time each week to ensure White Knight’s quality and consistency. The components of the blend evolve seasonally...
From $15.00
From $15.00
Hokey Pokey Espresso Blend Hokey Pokey Espresso Blend
Hokey Pokey Espresso Blend
Silky vanilla and rich honeycomb Hokey Pokey is our latest espresso blend made for cafes and home baristas. The deep flavours of the blend are wonderfully highlighted with your milk of choice. And when enjoyed as an espresso or long black it’s exquisite and...
From $15.00
From $15.00
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The magic that happens when turning green coffee to brown

by Luka 24 Jan 2019
Raw coffee is green. Roasted coffee is brown. Sure, we all know that! But what you may not know is the magic that happens behind the scenes when green coffee turns brown, which awakens the wonderful aromas and flavours we all know and love. There are a number of chemical reactions that turn coffee from green to brown when you apply heat to dried, raw green beans.

Firstly, there's caramelisation

Sugar plus heat equals delicious, sweet caramel. During roasting, caramelisation occurs as heat breaks down starches and changes them to simple sugars. This changes the colour of the bean along with it's flavour and aroma. Also during roasting, at around 200 degrees celsius, oils develop such as caffeol. This is the oil that makes coffee smell like coffee.

Secondly, there's the Maillard reaction

Named after French chemist Louis-Camille Maillard, this is the same reason why steak and bread turn brown when cooked. Essentially it's a chemical reaction between amino acids and sugars and further draws out delicious, natural flavours and aromas. Apparently over 500 new taste compounds are created through the Maillard reaction.

The magic bringing it all together

Then magic occurs somewhere in the marriage of the flavours imparted by nature, which are concentrated during fermentation and processing, combined with the flavours and aromas drawn out through roasting. The result is that we are gifted with a beautiful, full-flavoured, aromatic, super complex beverage. Apparently coffee boasts four times the complexity found in red wine! This is the magic when green beans turn brown. Drink it daily, savour it, and keep it special!

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