Beverage Science: Inside The Chemistry Of Coffee

National Science Foundation – The chemistry of the universe is, in a way, in your morning cup of coffee. Coffee contains a tremendous number of chemicals, with over 1000 aroma compounds. If you are looking for antioxidants, the most abundant phenolic compounds in coffee are chlorogenic acids (CGAs), which account for up to 12 per cent of the dry weight of green unroasted coffee beans. Much of coffee’s bitter taste comes from CGAs, which also cause the acid reflux that is sometimes experienced by coffee drinkers.  

Produced by the PBS Digital Studio / American Chemical Society

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