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It is often said that "round beans are sweeter, taste better and taste thicker" ~
Coffee bean flavor comes from two reactions: caramelization reaction and Mena reaction. When these two major chemical reactions are more complete, the coffee flavor will be richer. Coffee beans are generally oval, and the heating conditions are not consistent in the baking process. Instead, the heat is absorbed by the bean surface and the end of the two sides slightly, and the heat energy is brought into the bean heart. In the process, the round bean is better heated, so the heat energy in each part of the coffee bean can be heated evenly. When the heat energy is average, the caramelization reaction and Mena reaction can achieve better results, so the flavor will make people feel better, in fact, round beans are easier to bake and bean hearts are easier to ripen.
