Why Different Roasting Methods Transform Coffee Aroma?

The transformation of green coffee beans into aromatic, flavorful brown beans represents one of the most complex and fascinating processes in food science. Roasting is not merely about applying heat to coffee beans; it's an intricate dance of time, temperature, airflow, and chemical reactions that fundamentally alters the molecular structure of coffee. Understanding why different roasting methods produce distinct aromas requires delving into the science of pyrolysis, Maillard reactions, and volatile compound development.