WHAT IS COFFEE?
To some it is an experience. To others it is the magical bean juice that makes life doable in the mornings. But when you really get down to the technicality of it, coffee is a liquid beverage made up of hundreds of chemical compounds which can be broken down into categories such as aromatics, flavors, acids, alcohols and more. The chemical composition is unique in itself in that even though there are similarities across coffee varietals, coffees from individual regions around the world have a slightly different chemical makeup.
We looked at green beans, roasted beans and extracted (brewed) coffee samples and through advanced analytical procedures studied the volatile and non-volatile compounds present. By evaluating the individual compounds in coffee we were able to map the most significant ones contributing to the characteristic aroma and flavor of coffee.
THE BIG 5
Aroma
Aroma is the smell of coffee that comes from the volatile components (vapors and gases) released from the bean and especially noticeable once the bean is roasted all the way through to the extracted liquid. Brewed coffee has over 800 aromatic compounds and are important factors impacting flavor. Aromas are typically described as nutty, fruity, herby, flowery, etc.
Body/Mouthfeel
Body/mouthfeel of coffee is the sensation and coating of the coffee settling on the tongue and may be described as oily, grainy, watery, etc. It is a proxy for the dissolved coffee solids that may come from the organic acids, oils, proteins and fibers present in coffee.
Flavor
Flavor is the water-soluble compounds and aromatic compounds perceived both through smell and taste. Coffee flavor is described as the combined sensations/perceptions of body, acidity, aroma, bitterness, sweetness and aftertaste.
Color
The color of coffee is determined by the roast. Coffee beans when harvested are green and then depending on the type of roast desired coffee beans change color which is then reflected in the extraction (or brew).
Caffeine
Caffeine is a natural central nervous system stimulant and arguably the world’s most widely consumed nootropic. An 8oz cup of coffee typically contains about 95mg of caffeine whereas an espresso shot is closer to 65mg. Did you know: Caffeine is naturally produced in 60 different plants other than coffee?