Welcome to this month’s issue of coffee science. In our last series we discussed the role of two alkaloids: caffeine and trigonelline and their role in coffee’s composition. This time we’ll explore some of coffee’s more common compounds, namely carbohydrates and proteins, and discuss how these seemingly ordinary compounds contribute to coffee’s alluring aroma.
March 27, 2009 - This month, we were asked by Tea & Coffee Trade Journal to write a brief article discussing the complicated science behind coffee. Well, here it is!!
In both arabica and robusta coffee, free and bound proteins account for roughly 10 to 13% of coffee’s dry matter. Since proteins are made of smaller components called amino acids - these can vary significantly within each coffee based on a number of factors.