Category: Coffee chemistry

According to extensive research, more than 800 volatile compounds contribute to the complex aroma of coffee, and among these, certain sulfur-containing compounds known as thiols are profoundly influential. This means that, yes, coffee does contain thiols, and they are vital to its signature sensory profile. These potent molecules are formed during the roasting process and are responsible for the rich, 'roasty' notes that define the beverage.

According to scientific data, brewed coffee typically contains between 63 and 96 mg of free caffeic acid per 100 ml, though the total amount can vary significantly based on preparation. Understanding how much caffeic acid is in coffee involves examining the complex journey of this potent polyphenol from the green bean to your cup.

Coffee beans are packed with over 80 different organic acids, making up 4-12% of the green bean's weight. One of the key acids responsible for a cup's bright, fruity notes is citric acid, but **does coffee contain citrate** in its purest form? The answer involves understanding coffee's natural chemical composition.