Chemistry (14)

Tuesday, 12 April 2016 08:28

The Chemistry of Coffee (video)

Here's a video we helped develop with the American Chemical Society (ACS). Enjoy!

Wednesday, 06 May 2015 11:08

Roasting Chemistry: The Role of Sugars

Talk to any chef or experienced foodie and everyone will agree that sugars play an important role in the overall pleasure we receive from eating. From breakfasts to late night desserts, sugars make an impact in our sensorial experience.

One of the most commonly asked question we receive is: "does espresso have more caffeine than drip coffee?"

Thursday, 23 April 2015 21:59

Trigonelline in Coffee

Trigonelline is a bitter alkaloid in coffee which serves to produce important aroma compounds. In terms of concentration trigonelline is higher for arabica than robusta and ranges from about 0.6-1.3% and 0.3-0.9%, respectively.

Thursday, 23 April 2015 00:40

Caffeine in Coffee

In its pure state - caffeine, or 1,3,7-trimethylxanthine, exists as a white powdered alkaloid with an intensely bitter taste. Caffeine acts as a stimulant for the central nervous system (CNS) having the temporary effect of warding off sleep and restoring alertness in both humans and animals. 

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