What affects coffee's chemical composition?
The chemistry behind the creation of chemical compounds that gives coffee its complex spectra of aroma and flavour is a combination of many intricately-related factors. Grind size, extraction time and brewing temperature all have a role to play in our enjoyment of a ubiquitous beverage that, worldwide, is consumed at a rate of more than 500 billion cups a year. But although the composition of coffee varies greatly from country to country, and region to region, there is one particular process that has a profound effect on its sensory qualities.
In research funded by SCA, LINE KNUTSSON from the University of Copenhagen, Denmark and CoffeeMind’s MORTEN MÜNCHOW investigated how roast degree, extraction time and temperature affect coffee’s chemical composition.
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