Welcome to the second instalment in our series Chemistry of Coffee, where we unravel the delicious secrets of one of the most widely consumed drinks in the world. Here we look at how tweaking variables can make the difference between a velvety smooth coffee or a scalding, bitter mess.
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Did you know that you can make a nice cup of gourmet coffee on your own at home? Here are some simple steps to brewing the perfect cup of coffee every time.
Start with quality beans. One of the most critical aspects of brewing satisfying gourmet coffee is the grade of the coffee you start with. If you have a favorite flavor, purchase whole beans in that flavor. If you do this, it will allow you to start with the freshest, most flavor-filled coffee possible.
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There is a persistent belief that drinking coffee is bad for you. Some alternative medicine systems eschew all coffee drinking (but are enthusiastic about coffee enemas). Certainly if you overindulge the sleeplessness and tremors will remind you of the perils of too much of a good thing. But there is a longstanding belief that long term consumption of coffee is in some nebulous way “bad”. This is despite coffee being packed with the sorts of antioxidants you would pay good money for at the health food store.
Now a new study suggests that people who drink coffee are less likely to die.
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1.6 billion cups of coffee a day and it’s a common belief that coffee is dehydrating. But the tiredness, headaches, dizziness or light-headedness that can result from even mild dehydration is unlikely to be caused by the daily cup, researchers said.
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The rich satisfying sensation of coffee is almost entirely due to the volatile compounds produced when we roast coffee beans.
The compounds that are formed in the roasting process are very similar to any other compound that is formed in the cooking process. The smell of baking bread is from compounds produced when a sugar reacts with a protein in what is called a Maillard reaction.
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