What Terpenes are Found in Coffee? Exploring Aroma and Health

According to scientific research, coffee beans contain thousands of compounds, including diterpenes like cafestol and kahweol. Exploring what terpenes are found in coffee reveals how these compounds, alongside other volatiles, craft its complex and nuanced aroma and flavor profile.

Quick Summary

The complex flavor and aroma of coffee are primarily shaped by diterpenes such as cafestol and kahweol. Roasting and brewing methods profoundly impact the final terpene profile and concentration, influencing both the taste and potential health effects.

Key Points

• Diterpenes are Key: Cafestol and kahweol are the most abundant terpenes in coffee beans and are primarily found in the oil.

• Filtration Matters: Brewing methods that use paper filters, like drip coffee, significantly reduce the diterpene content in the final cup.

• Flavor from Volatiles: A wide range of volatile aromatic terpenes, including limonene, myrcene, and linalool, contribute to coffee's diverse sensory profiles.

• Roasting Alters Terpenes: The roasting process breaks down diterpenes while simultaneously creating new volatile aromatic compounds, affecting the final flavor.

• Species Differences: Arabica coffee typically contains higher concentrations of terpenes like kahweol compared to Robusta coffee.

• Health and Body: While diterpenes can raise cholesterol levels, especially in unfiltered brews, they also contribute to the coffee's rich mouthfeel.

The Core Diterpenes in Coffee

At the heart of the coffee bean's lipid fraction lie the diterpenes, most notably cafestol and kahweol. Found almost exclusively in the coffee plant, these oily, non-volatile compounds are present in green beans and are a subject of ongoing research due to their physiological effects. They contribute to the coffee's body and mouthfeel. It is crucial to understand that these two compounds are largely responsible for the cholesterol-raising effect sometimes associated with unfiltered coffee, as they are effectively trapped by paper filters.

Cafestol: This diterpene is found in coffee oil and has been shown to potentially elevate serum cholesterol levels when consumed in high quantities through unfiltered brewing methods.

Kahweol: Similar to cafestol, kahweol is also a component of coffee oil. It has been studied for its potential health effects, including a possible protective role against certain cancers, though more research is required. Kahweol is present in greater quantities in Arabica coffee compared to Robusta.

Volatile Terpenes and Aromatic Contribution

While diterpenes form the oily base, a range of more volatile terpenes contributes significantly to coffee's dynamic aroma. These aromatic compounds are often developed or altered during the roasting process and are responsible for the subtle fruity, floral, and earthy notes that characterize different coffee varieties.

• Myrcene: This terpene imparts a subtly earthy, musky, or even fruity aroma and is also found in mangoes and hops.
• Limonene: Responsible for a bright, citrusy note, limonene can enhance the fruity characteristics in certain coffee beans. It is also found in citrus fruits.
• Pinene: As its name suggests, pinene offers a fresh, pine-like aroma. It is also a potent anti-inflammatory compound.
• Caryophyllene: Providing a spicy, peppery kick, caryophyllene is also present in black pepper and has known anti-inflammatory properties.
• Linalool: With its floral, lavender-like scent, linalool can contribute to the sweeter, more delicate aromatic notes of coffee.
• Eucalyptol: This terpene adds a spicy, minty undertone to coffee, contributing to a fresh, aromatic profile.

The Impact of Roasting and Brewing

The roasting process is a crucial step that dramatically alters the composition of coffee's terpenes. While it creates many of the volatile compounds responsible for aroma, it can also degrade the more robust diterpenes.

Roasting Effects

Research shows a complex relationship between roasting intensity and terpene levels.

• Initial Increase: As green coffee beans are roasted, the heat causes the cell walls to break, releasing the internal oils and their trapped diterpenes. This can cause an initial increase in the total diterpene content relative to the overall mass.
• Degradation: However, diterpenes like cafestol and kahweol are also thermolabile and start to degrade with increased roasting temperature and time. This results in lower total diterpene levels in darker roasts.
• Aroma Development: Conversely, the Maillard reaction and other chemical processes during roasting create a multitude of new, volatile aromatic compounds, including many of the lighter terpenes that define the final cup's scent.

Brewing Method Differences

How coffee is brewed plays a significant role in which terpenes end up in your cup. The presence of a paper filter is the most important factor.

Comparison of Brewing Methods and Diterpenes

Brewing Method	Filters	Diterpenes in Brew	Cholesterol Impact	Key Characteristic
Filtered Coffee	Paper Filter	Very Low	Minimal	Clean taste, oils retained
French Press	Metal Mesh	High	Potential for increase	Full-bodied, rich mouthfeel
Turkish/Greek	None	Highest	Highest potential for increase	Strong, unfiltered, oily
Espresso	Fine Mesh/Pressure	Low to Moderate	Low to moderate effect	Lower levels due to small serving size
Boiled (Scandinavian)	None	High	Potential for increase	Robust flavor, oily brew

Conclusion

The array of what terpenes are found in coffee paints a vivid picture of its chemical complexity. From the robust diterpenes cafestol and kahweol that influence body and health impacts, to the fleeting, volatile monoterpenes like limonene and linalool that define its complex aroma, these compounds are the unsung heroes of your daily brew. Understanding how roasting and brewing manipulate this delicate chemical composition can help coffee enthusiasts appreciate the science behind their favorite beverage and make more informed choices about its health effects.

For further reading on the chemical composition and health effects of coffee diterpenes, this review offers comprehensive insights: New trends in coffee diterpenes research from technological, analytical and physiological perspectives.

Frequently Asked Questions

Question: Which specific terpenes are found in coffee beans? Answer: The most abundant terpenes are the diterpenes cafestol and kahweol, found in the coffee bean's oil. Trace amounts of volatile terpenes like limonene, myrcene, and linalool also contribute to the aroma.

Question: Do the terpenes in coffee have health benefits or risks? Answer: Cafestol and kahweol have been linked to a cholesterol-raising effect, but they may also have anti-inflammatory and anti-carcinogenic properties. The health impact largely depends on the brewing method and consumption amount.

Question: What happens to coffee's terpenes during roasting? Answer: During roasting, the thermolabile diterpenes like cafestol and kahweol are partially degraded, especially in darker roasts. However, the process also creates many new, volatile aromatic compounds that contribute to the final scent.

Question: Is there a difference in terpene content between Arabica and Robusta coffee? Answer: Yes, studies show that Arabica coffee generally contains larger quantities of diterpenes like kahweol compared to Robusta.

Question: Why does filtered coffee have less terpenes than unfiltered coffee? Answer: Paper filters are very effective at absorbing the oily diterpenes, including cafestol and kahweol, preventing them from ending up in the final brewed beverage.

Question: Do coffee's aromatic terpenes affect my mood like some cannabis terpenes? Answer: While aromatic terpenes can influence mood through olfactory stimulation, any effect is much more subtle than the psychoactive effects associated with cannabis. Their primary role in coffee is contributing to the sensory experience.

Question: How can I maximize the terpene content in my brewed coffee? Answer: To maximize the presence of diterpenes in your coffee, use an unfiltered brewing method such as a French Press or a traditional boiled preparation, since paper filters remove these oily compounds.

Frequently Asked Questions

Which specific terpenes are found in coffee beans?

The most abundant terpenes are the diterpenes cafestol and kahweol, found in the coffee bean's oil. Trace amounts of volatile terpenes like limonene, myrcene, and linalool also contribute to the aroma.

Do the terpenes in coffee have health benefits or risks?

Cafestol and kahweol have been linked to a cholesterol-raising effect, but they may also have anti-inflammatory and anti-carcinogenic properties. The health impact largely depends on the brewing method and consumption amount.

What happens to coffee's terpenes during roasting?

During roasting, the thermolabile diterpenes like cafestol and kahweol are partially degraded, especially in darker roasts. However, the process also creates many new, volatile aromatic compounds that contribute to the final scent.

Is there a difference in terpene content between Arabica and Robusta coffee?

Yes, studies show that Arabica coffee generally contains larger quantities of diterpenes like kahweol compared to Robusta.

Why does filtered coffee have less terpenes than unfiltered coffee?

Paper filters are very effective at absorbing the oily diterpenes, including cafestol and kahweol, preventing them from ending up in the final brewed beverage.

Do coffee's aromatic terpenes affect my mood like some cannabis terpenes?

While aromatic terpenes can influence mood through olfactory stimulation, any effect is much more subtle than the psychoactive effects associated with cannabis. Their primary role in coffee is contributing to the sensory experience.

How can I maximize the terpene content in my brewed coffee?

To maximize the presence of diterpenes in your coffee, use an unfiltered brewing method such as a French Press or a traditional boiled preparation, since paper filters remove these oily compounds.