Cocoa beans and coffee beans: the mystery of similar taste

Cocoa beans and coffee beans: the mystery of similar taste

Coffee is a must-have drink for many people every morning, and chocolate is also a favorite of countless people. Have you ever wondered why these two foods have similar tastes? What is the secret behind this? This article will focus on cocoa beans and coffee beans to explore the mystery of their similar taste.

1. The common origin of cocoa and coffee

First, we need to understand the common origin of cocoa and coffee. It turns out that they both come from two genera in the plant kingdom called "Theobroma cacao" (i.e. "Chocolate God") and "Coffea" (i.e. "Coffee Tree").

Theobroma cacao is a tropical tree that produces a rich, delicious fruit with seeds - known as chocolate. Coffea, on the other hand, grows in Asia, Africa and Latin America and produces red or purple cherry-like fruits of varying sizes and shapes, but with two coffee beans inside.

2. Similar chemical composition

Cocoa beans and coffee beans have similar tastes because they contain many of the same or similar chemical components. First, they are both rich in a bitter substance, caffeine. Caffeine is a natural alkaloid that stimulates the central nervous system and provides a stimulating effect. Whether in chocolate or coffee, this bitter substance enhances flavor and refreshes the mind.

In addition, cocoa beans and coffee beans also contain a variety of aromatic compounds, such as hydroxystyrene, hydroxycinnamic acid, etc. These aromatic compounds give chocolate and coffee a special and rich aroma, and also affect their taste.

3. Baking process and taste changes

In addition to their shared chemical composition, the roasting process also plays a major role in the flavor differences between cocoa beans and coffee beans. During roasting, both cocoa beans and coffee beans undergo chemical reactions that create new compounds.

For cocoa beans, roasting breaks down the starch and protein inside them into simple sugars and amino acids. These newly formed compounds give chocolate a rich and complex taste and further enhance its bitterness and sweetness.

For coffee beans, roasting triggers the Malad reaction. Under high temperatures, sucrose, amino acids and other ingredients in coffee react with oxygen in the air to form a series of organic acids, vanilloids and other compounds. These newly formed compounds give coffee a rich and complex taste, and further enhance its bitterness and sourness.

4. Different types and flavor differences

Despite the similarities between cocoa beans and coffee beans, there are still distinct flavor differences between the different varieties.

For cocoa beans, their flavor is influenced by factors such as the region they are grown in, the variety, and post-processing. For example, cocoa beans from Ecuador are often rich and floral, while cocoa beans from Ghana are more sour and nutty.

When it comes to coffee beans, there are also a variety of different varieties and origins. Arabica and Robusta are two of the most common varieties with very different tastes. Arabica coffee is usually mild, high in acidity and rich in aroma, while Robusta coffee is more bitter, strong and full of body.

5. Taste and psychological factors

In addition to chemical composition and roasting process, we cannot ignore the influence of taste and psychological factors on the similar taste between chocolate and coffee.

The first is taste adaptation. When we eat or drink the same food or drink repeatedly, our perception of specific components of it, such as bitterness, gradually weakens. So if we taste chocolate first and then drink coffee, the bitterness of the two may cancel each other out or weaken each other.

The second is psychological factors. Our expectations and emotional state about a particular food or drink can also affect our perception of its taste. For example, if we have positive and pleasant emotional expectations about chocolate, then even if it and coffee have some differences in chemical composition, we may still associate them with each other and think they have a similar taste.

in conclusion

Cocoa beans and coffee beans have similar flavors because they share many chemical components and produce similar but not identical compounds during the roasting process. However, there are still significant flavor differences between different varieties and origins. In addition, people's expectations of food taste and psychological expectations also affect their perception of the connection between cocoa beans and coffee beans and their similar flavors.

Whatever the explanation for this mystery, when enjoying delicious chocolate and coffee, we can all indulge in their unique and delightful flavors.