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“Just wait. It’s going to go through a few more stages as I’m going for a dark roast.” She stirred some more. “I’m working toward the Maillard reaction. Do you know what that is?”
“Getting your ducks in a row?” She looked over her shoulder, smiling, their exchange full of sparkle and charm, with just a touch of mischief.
“That’s reduckulous,” she said, and they both laughed at the silliness. She leaned into him, and he tightened his hold.
“No more ducking around.”
She burst into giggles.
“Tell me what the Maillard reaction is.”
She butted the back of her head against his chest and laughed again. “Are you going to take this seriously?”
“I promise,” he said. He stared at her for a moment, then his eyes got all warm and intimate, his face creasing with a devilish smile that made her heart skip again.
She cleared her throat, went back to stirring slowly and methodically, adjusting the heat as she went. “The Maillard reaction is an enzymatic browning reaction that leads to flavors and aromas. It’s a chemical reaction between proteins, amino acids, and sugars, making hundreds of different aromas called melanoids. It was named after French chemist Louis Camille Maillard, who first described the method. The browning process caramelizes sucrose, transferring it into acetic acid by breaking down the sugar molecules into new compounds and bitter flavors.”
“You have a good bit of chemistry going on there.” There was a good bit of chemistry going on all right, and not with just the coffee beans.
“What is your favorite roast?”
“Meaning?”
“Light, medium, or dark?”
“Oh, we’re not talking about beef—” He chuckled when she dug into his ribs. “Dark. I like a heavy, bold taste in my coffee.”
“Same. We’re in the light roast realm right now, and it’s tricky to get it right, but done correctly, you will get a light brown bean, a bright, sweet, and juicy flavor, and a malt smell. With our Arabica beans, a light roast usually gets you a very creamy cup of coffee.”
He frowned. “Arabica?”
She smiled. “It’s a type of coffee plant native to Ethiopia and is the most popular variety worldwide, preferring tropical climates and high altitudes. You’ll find that most plantations in Central America grow Arabica beans.”
“Why is that?” Buck looked into her eyes then, with an intimacy and connection that was as real as his body against hers. It felt so good to be sharing this with him.
“They’re the highest quality, and we have the perfect growing climate. But there’s also Robusta, Excelsa, and Liberica.” She adjusted the heat again as the coffee turned a darker brown. “Robusta is mostly grown in Africa, Indonesia, and India, has a more rounded bean, and a deeper and more bitter flavor with undertones of wood and nut. Excelsa is grown almost exclusively in Southwest Asia, has a slightly elongated bean, and an amazing, complex flavor profile, which is excellent for blends. The flavors range from fruity and tart to rich and bold. And, lastly, Liberica is a tough, almond-shaped bean with a floral and somewhat fruity aroma. It grows in the harsh climate and low altitudes of western Africa, Indonesia, Malaysia, and the Philippines. While you can drink it to enjoy the full nutty, woody flavor, it is excellent when used in recipes that bring out its most potent taste. I love it in ice cream.”
“You sure know your stuff, Master in Coffee,” he said.
She nodded and the beans started to crack. “Hear that? We’re moving into the medium roast. Breathe in that sweet, floral scent. This is a versatile roast level with great flavor. Look at this,” she said. He peered over her shoulder, and she scooped some up. “The beans are still uneven with no shininess at all. Still a way to go to our dark roast goal.” She held his gaze. “Do you want to stir?”
“Sure,” he let her go and came around. He took the spoon, and she set her hand over his, and as he stirred, she could feel the sensual tension between them heighten. She closed her eyes and leaned more fully into his hard, lean body.
She slipped her hand up and down his back, and she bumped his hip when she saw that he was losing his concentration on the roast. “Keep it steady and make sure to turn all the beans as you move through them. We’re headed from medium to dark roast territory. An excellent state, and I do love the light, fruitiness with a lighter chocolate note. It’s a good place to stop the roast, but we’re going to give in to the temptation to roast until we get what we want.”
“Smells like caramel and chocolate,” he said.
“We’re right on the verge of another—” The coffee made a popping sound like popcorn, and she smiled. “Crack.”
He chuckled. “That’s uncanny how you knew that was coming.” The flat of his palm was warm and enticing.
She shrugged. “Experience. After a couple of snaps,” she said, “it’s done.” She released the coffee into a pan that swirled it around to cool it as soon as possible.
“Now do we get to taste it?”
She gave him a you’re-such-a-cute-beginner look over her shoulder that made him grin. “Not this batch. It has to rest for at least two days before we brew it,” she said with a return grin. “That’s my very favorite part.”
“Well, I’ll look forward to the cup once it’s time for brewing,” he said. “How much longer are you going to be in here?”
