The Secret Of The Taste Of Coffee And Chocolate Is Hidden In Its Yeasts

We rarely think of chocolate and coffee as fermented products, but, as in the case of wine, bread, cheese or beer, fermentation also plays a decisive role in its production. After the harvest,their grains are piled up

 or put in boxes for a few days to ferment. This process eliminates the pulp, decreases the bitter taste and enhances the aroma. It is during fermentation when the precursor compounds

of their characteristic taste are formed. And it is these compounds that, when they react to them during toasting, have just created the definitive flavor of chocolate through the Maillard reactions.

A recent study published in the journal Current Biology concludes that the high biological diversity of the yeasts applied in the treatment of cocoa beans and coffee determines the taste of these beverages. The work also shows that these unicellular fungi hide a somewhat unique history: they would be another proof of the new evolution and the intertwined path of human beings and yeasts.
Another exciting conclusion of the study is that some of the yeasts found are hybrids generated from a mixture of strains from different parts of the world, linked to human migrations. According to the authors, the ancient and continuous transport of enzyme associated with the fermentation of wine may have laid the foundations for subsequent blending events that gave rise to the yeasts that are now linked to the production of coffee and chocolate.chocolate coffee beans

espresso coffee moka coffeeThe authors argue that their research could help improve the quality of chocolate and coffee. Many studies on wine production have shown that yeasts associated with fermentation significantly influence their properties, including taste and aroma. Dudley concludes that since the strains of the enzyme associated with the evaporation of coffee and cocoa are much more diverse than those of wine, they could play an even more critical role in the properties of coffee and chocolate produced in different regions of the world.