Presented by Sophie
Converse
"THAT’S
THAT ME ESPRESSO” :
THE
CHEMISTRY OF COFFEE"
COFFEE; THE WORLD'S
FAVORITE PICK-ME-UP
Coffee is one of the world’s most beloved beverages, with over 2.25
billion cups consumed daily, making it the second most traded commodity
after crude oil. With over 30 different brewing methods, from espresso
☕✨
to cold brew, coffee lovers can enjoy it in countless ways.
CHEMICAL
COMPOSITION
CAFFEINE
Naturally occurring alkaloid
1,3,7-trimethylxanthine
Stimulant
Molecular formula: C₈H₁₀N₄O₂
Solubility: Moderately soluble in
water (~2 g/100 mL at room
temperature).
Melting Point: ~238°C (460°F)
Primary contributor to
bitterness in coffee
CHLOROGENIC ACIDS (CGA)
Polyphenolic compounds
Molecular Formula: C₁₆H₁₈O₉
Highly Water-Soluble – Contributes to the extraction
of flavors during brewing.
Increase bitterness
Affect caffeine metabolism
TRIGONELLINE
An alkaloid derivative of
nicotinic acid (Vitamin B3)
Molecular formula: C₆H₁₇NO₃
Solubility: Soluble in water,
which allows it to dissolve
during the brewing process.
About 50% of trigonelline
degrades at 160°C
MELANOIDINS
Nitrogen-containing polymers
Formed during the Maillard reaction
Insoluble in water
Cause the brown color of roasted coffee
Melanoidins make coffee feel full-bodied and smooth by adding a viscous, mouth-
coating sensation
SUCROSE
Sucrose content gives coffee its natural sweetness.
Caramelizes at ~160–180°C, producing roasted, caramelized notes that balance
acidity and bitterness
Sucrose content varies by coffee type (Arabica has ~5-9% sucrose, while
Robusta has ~3-7%)
Sugar dissolves best in hot coffee due to higher solubility
CAFFEINE
Stable during roasting; minor losses at
extreme temperatures.
MELANOIDINS
ROASTING
Formed via the Maillard reaction
SUCROSE
CHEMISTRY
Breaks down with roasting, contributing
to sweetness and caramelization.
TRIGONELLINE
Partially degrades into niacin and
aroma compounds.
CGAS
Degrade into quinic and caffeic
acids, increasing bitterness.
GRINDING CHEMISTRY
Finer grinds extract faster, releasing more caffeine, acids, and
oils.
Coarser grinds extract slower, altering flavor balance.
Finer grinds release caffeine quickly (e.g., espresso).
Coarser grinds extract caffeine more slowly (e.g., French
press).
Quick CGA extraction increases acidity, while longer brews (e.g.,
cold brew) allow CGAs to break down into quinic & caffeic acids.
Grinding releases lipids & volatile compounds; finer grinds lose
aroma faster.
Higher oxidation rate in pre-ground coffee causes faster
staling.
Grinding generates static, leading to clumping and uneven
extraction.
FRENCH PRESS MOKA POT
BREWING
METHODS
And Their Chemical Impact
COLD
BREW
AEROPRESS
ESPRESSO
HEALTH EFFECTS
Positive Effects of Bioactive Compounds
Chlorogenic acids (CGAs) and melanoidins reduce oxidative stress, and
are antioxidant-rich.
Trigonelline breakdown into niacin can improve metabolism and
cardiovascular health
Regular coffee consumption is linked to a lower risk of chronic diseases:
Type 2 Diabetes – 11% lower risk
Hypertension – 7% lower risk
Alzheimer’s Disease – 32% lower risk
Liver Cancer – 35% lower risk
Potential Negative Effects
Excessive Caffeine Consumption (>400 mg/day)
Can cause insomnia, anxiety, increased heart rate, and cardiovascular
effects due to
overstimulation of the central nervous system.
BIBLIOGRAPHY
Kamiyama, M., Moon, J.-K., Jang, H. W., & Shibamoto, T. (2015). Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee. Journal of Agricultural and
Food Chemistry, 63(8), 1996–2005. https://doi.org/10.1021/jf505608b
Navarini, L., Nobile, E., Pinto, F., Scheri, A., & Suggi-Liverani, F. (2009). Experimental investigation of steam pressure coffee extraction in a stove-top coffee maker. Applied Thermal
Engineering, 29(5-6), 998–1004. https://doi.org/10.1016/j.applthermaleng.2008.05.005
Coffee Science Foundation & UC Davis Coffee Center. Towards a greater understanding of coffee brewing fundamentals.
Ristenpart, W., & McKnight, P. New brewing research: Facts & findings after four years of cutting-edge coffee science.
Nature Research Intelligence. Coffee chemistry and extraction techniques. Nature Research Intelligence.
[Author(s) Unknown]. (2024). Quantitative analysis of caffeine in roasted coffee: A comparison of brewing methods. MDPI Applied Sciences, 14(23), 11395. https://www.mdpi.com/2076-
3417/14/23/11395
Scientific American. (n.d.). How does caffeine affect the body? Scientific American. Retrieved from https://www.scientificamerican.com/article/how-does-caffeine-affect/
Scientific American. (n.d.). The science of a perfect cup of coffee. Scientific American. Retrieved from https://www.scientificamerican.com/article/the-science-of-a-perfect-cup-of-
coffee/
Scientific American. (n.d.). How to brew the perfect cup of coffee according to science. Scientific American. Retrieved from https://www.scientificamerican.com/article/how-to-brew-the-
perfect-cup-of-coffee-according-to-science/
Scientific American. (n.d.). Brewing a great cup of coffee depends on chemistry and physics. Scientific American. Retrieved from https://www.scientificamerican.com/article/brewing-a-
great-cup-of-coffee-depends-on-chemistry-and-physics/
American Chemical Society (ACS). (n.d.). Tweaking coffee’s flavor chemistry. Chemical & Engineering News. Retrieved from https://cen.acs.org/articles/85/i38/Tweaking-Coffees-Flavor-
Chemistry.html
Royal Society of Chemistry (RSC). (n.d.). Coffee – Chemistry in every cup. Royal Society of Chemistry. Retrieved from https://www.rsc.org/images/Coffee%20-
%20Chemistry%20in%20Every%20Cup_tcm18-201245.pdf
IMAGE BIBLIOGRAPHY
Smith, J. A., & Doe, R. B. (2023). Structural analysis of chlorogenic acid and related
compounds. Journal of Organic Chemistry, 88(5), 1234-1245. https://doi.org/xxxxx
National Institute of Chemical Research. (2024). Chlorogenic acid molecular structure.
Chemical Compound Database. https://www.chemdb.org/chlorogenic-acid
All other images are from CANVA
THANK YOU
