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Our Everyday Cup of Coffee: The Chemistry behind Its Magic

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Marino Petracco

Research and Technical Development Department, illycaffè S.p.A., via Flavia, 110-34147 Trieste, Italy

J. Chem. Educ., 2005, 82 (8), p 1161

DOI: 10.1021/ed082p1161

Publication Date (Web): August 1, 2005

Section:

History, Education, and Documentation

Abstract

Coffee beverages are so popular all over the world that there is hardly any need to describe them. But underlying this seemingly commonplace beverage there is a whole realm worth serious scientific study. The complexity of the raw seed matrix, made even more intricate when roasted, requires a deep understanding of its chemical nature. While coffee is not consumed for nutritional purposes, it is appreciated for its taste appeal along with its stimulating effects on mental and physical activity. The attention to quality is of paramount importance to both of these aspects to supply the customers with a pleasant and wholesome product. The chemical approach to the sensory sphere has seen the development of increasingly sophisticated analytical methods where the parts per billion of volatile aromas are not the ultimate frontier of detection limits. In spite of the progress of instrumental techniques, the cup-testing approach still remains the final assessment tool to obtain the approval for choosing the right plant and for conveying the product to the market. This is even truer when espresso, the fashionable type of coffee brewing methods, is considered.