similar similarities

i'm struck by how similar the three phenomena of maillard, strecker and caramelization are. read the wikis and it is clear that the whole thing is, well, not really all that clear, especially as it pertains to something like coffee.

the long and short of it for me are to try to take advantage of maillard--the chemical reaction between proteins (amino acids) and reducing sugars--while not falling prey to caramelization. doing some controlled experiments with strecker would be not only fun but groundbreaking; and i suspect there are a few roasters who already intrinsically understand the implications of strecker. but i've yet to see anyone publish anything useful for peer-review. maybe jaime will chime in here...

because i keep a pretty light hand at the roaster there is rarely a scenario where the oxidation of sugars is an issue. but at least it's good enough to have read the material as a talisman against placing myself in such a dire scenario.

i mention these things because jacinto is finalized: a (somewhat prototypical) espresso that is snappy, sweet and clean--and that teases the perceptions of caramelites everywhere. i guess macchiatto espressos are nothing new. but this one was meant for not much more than macchiatto milk in order to see it at its best. straight shots of it are even better, insofar as "better" can mean "challenging" and even "bedeviling" if it's not done right. jacinto is not really--maybe--even a commercial or commercial type espresso, meaning, it may never be offered to the general public. it wasn't really even created for mass production. as i think about it, i think i created it mostly to change my own opinions of espresso--even though i say aloud that it is meant to "change people's opinions of espresso," a statement that, while pointing the finger at others, realizes there are three pointing back at myself.

i sent some to a friend and he enjoyed it. maybe you'll get that chance one day, too.