what the hell is a maiard reaction? new to this term

it's called "Maillard phase Reaction," the name of the first LouisThis chemical reaction between amino acid and sugar induction is triggered by heat, resulting in hundreds of aromatic compounds and a change in brown color. This is what makes coffee, bread, meat, and a lot of other foods have aroma and flavor when heated.

roasting is a specific copy: Maillard phase starts active around the temperature of being 140-165 degrees Celsius. This is a critical phase of develop most of the flavor compound that we identify as coffee characters. Too short in this zone it can make coffee feel underdeveloped.

don't mix it with caramelization. Maillard phase that's an amino + sugar acid reaction, that's caramelization. It's just the heat reaction. Both in roasting but mechanism and contribution to a different flavor.

well, that explains it. so this is what makes the coffee have so many complex flavor, huh? not just from his own ore