What You Need to Know
The process involves freezing the coffee and then removing the water content through a vacuum process, which can be done at temperatures as low as -30°C to -50°C. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when coffee is roasted, leading to the formation of new flavor compounds.
Steps
- 1.
Vietnamese Ca Phe Sua Da (Vietnam): Base for iconic iced coffee with condensed milk
- 2.
Greek Frappé (Greece): Core ingredient shaken with ice and water
- 3.
Japanese Aisu Kohi (Japan): Dissolved in cold milk for vending machine drinks
The Science
Primary Reaction
Maillard reaction