Unlocking Deeper Aromas: Simple Kitchen Hacks for Better Brews

Question: What’s a good way to enhance the aroma of my coffee or tea as it brews, using simple kitchen items?

The Science of Scent: What Makes Coffee and Tea Aromatic?

The captivating aromas of coffee and tea are not accidental; they are the result of complex chemical processes that release volatile compounds [1, 12]. These compounds, a symphony of esters, alcohols, and sulfur-containing molecules, contribute to the characteristic scent profiles we cherish [7, 12]. While roasting plays a crucial role in developing these aromas in coffee [12], the brewing process itself can be enhanced. Understanding these volatile compounds is key to unlocking a more profound sensory experience from your daily cup.

Infusing Aromas: Spices and Citrus Peels

One of the most straightforward ways to enhance the aroma of your brew is by incorporating readily available kitchen items during the brewing process. For coffee, consider adding a cinnamon stick or a few cloves to the grounds before brewing. These spices contain volatile compounds that can complement the existing coffee aromas, creating a more complex and inviting scent [3]. Similarly, for tea, a strip of citrus peel, such as orange or lemon, can be added to the teapot or infuser. The natural oils in the peel release fragrant compounds that can brighten and invigorate the tea’s aroma [1]. These additions are simple yet effective in introducing new aromatic dimensions to your beverage.

The Role of Fermentation in Aroma Development

Fermentation, a process crucial in coffee processing, significantly influences the development of volatile compounds and overall aroma quality [1, 10]. Studies have shown that different fermentation protocols, both aerobic and anaerobic, can positively impact pH, acidity, and the concentration of volatile compounds [1]. While directly replicating coffee fermentation at home might be complex, understanding its impact highlights the potential for subtle changes in brewing water or ingredients to influence aroma. For instance, some studies exploring coffee co-products have noted the influence of processes like honey processing, which involves varying degrees of mucilage retention, on the final aroma profile [4]. This suggests that even minor variations in how ingredients interact during a ‘resting’ or ‘pre-brewing’ phase could subtly alter the aromatic outcome.

Beyond the Basics: Water Temperature and Brew Ratio

While not a direct infusion, the brewing parameters themselves play a significant role in aroma release. Water temperature is a critical factor in extracting aromatic compounds. For coffee, research has investigated the impact of roasting temperature and grind size on cold brew, indicating that brewing method influences composition and potentially aroma [6]. For tea, the optimal water temperature varies by type, but using water that is too cool may result in a less aromatic brew, while water that is too hot can scorch delicate leaves and produce bitter notes [2]. Similarly, the brew ratio – the proportion of coffee or tea to water – can affect the concentration of dissolved solids and volatile compounds, thereby influencing the perceived aroma [2]. Experimenting with these parameters can lead to a more aromatic cup, even without adding extra ingredients.

In conclusion, enhancing the aroma of your brewed coffee or tea is an accessible endeavor. By incorporating fragrant spices and citrus peels, understanding the subtle influence of fermentation principles, and optimizing brewing parameters like water temperature and ratio, you can unlock a richer, more complex aromatic experience from your everyday brews using simple kitchen items.

References

[1] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [2] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [3] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [4] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [5] — Yang Q, Yuan Y, Lyu D, Zhuang R, Xue D, Niu C, Ma L, Zhang L — The role of coffee and potential mediators in subclinical atherosclerosis: insights from Mendelian randomization study. — N/A — https://pubmed.ncbi.nlm.nih.gov/39119461/ [6] — Megan Fuller, Niny Z Rao — The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee. — 2017-Dec-21 — https://pubmed.ncbi.nlm.nih.gov/29269877/ [7] — Guihu Zhang, Peng Xiao, Mengmeng Yuan, Youming Li, Youqiang Xu, Hehe Li, Jinyuan Sun, Baoguo Sun — Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. — 2023 — https://pubmed.ncbi.nlm.nih.gov/37457986/ [8] — Osman Cagin Buldukoglu, Serkan Ocal, Serdar Akca, Galip Egemen Atar, Ferda Akbay Harmandar, Ayhan Hilmi Cekin — Relationship of coffee consumption with colonic diverticulosis. — 2025-Aug-01 — https://pubmed.ncbi.nlm.nih.gov/40751228/ [9] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [10] — Valeria Hurtado Cortés, Andrés Felipe Bahamón Monje, Jaime Daniel Bustos Vanegas, Nelson Gutiérrez Guzmán — Challenges in coffee fermentation technologies: bibliometric analysis and critical review. — 2024-Dec — https://pubmed.ncbi.nlm.nih.gov/39431196/ [11] — David Beverly, Estefanía Lopez-Quiroga, Robert Farr, John Melrose, Sian Henson, Serafim Bakalis, Peter J Fryer — Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction. — 2020-Jun-17 — https://pubmed.ncbi.nlm.nih.gov/32565616/ [12] — Andre Cunha Paiva, Carlos Alberto Teixeira, Leandro Wang Hantao — Enhancing the Understanding of Aroma Formation during Coffee Roasting Using DHS-GC×GC-TOFMS and Chemometrics. — 2025-Jul-01 — https://pubmed.ncbi.nlm.nih.gov/40621041/