Tag: Microwaving coffee

According to coffee chemists, caffeine is a remarkably stable organic compound that does not easily degrade with standard reheating methods. This busts the common myth that your second cup of coffee contains less of the stimulant than your first. While its flavor may be different, the caffeine content remains virtually unchanged.

According to coffee chemistry experts, reheating your coffee will inevitably make it taste more bitter, a flavor often mistaken for increased acidity. This occurs due to the breakdown of certain chemical compounds, fundamentally altering the beverage's original flavor profile.