Chemical beauty of coffee

Coffee has rather difficult chemical structure. Almost two thousand chemical substances enter one cup of coffee. And one of its most famous substances is caffeine that is studied all over the world and that brings energy in the morning.

The coffee granule has the fat, proteins, water, mineral salt, different water-soluble and non water-soluble substances. When the coffee granules are fried they loose the majority of their water and their chemical structure changes in dependence on the level and period of frying.

Fat and soluble carbohydrates such as saccharose, fructose as well as organic acids and essential oils together with caffeine make the unique taste and aroma of coffee as well as medical effects.

Chlorogenic acid plays very important role. Despite the fact the coffee granules loose 60% of it during frying, it is enough of it to make the coffee be astringent. In fact the coffee granule is unique from the point of view of chlorogenic acid concentration as there are no plants that have it in more quantity. It stimulates the metabolism.

The caffeine is bitter but in the mixture with other products it almost doesn't influence the coffee taste. The bitter coffee doesn't mean it is strong. Vice versa, strong coffee means bitter.

Coffee gets its bitter taste thanks to special substances tannins. To neutralize its impact people add milk and cream to it. Thanks to them the drink looses its bitterness. Caffeine doesn't have smell at all.