Coffee Chemistry MOC¶
Coffee is one of the most chemically complex beverages on Earth, containing over 1,000 volatile aromatic compounds alongside the acids, alkaloids, lipids, and carbohydrates that determine flavour, aroma, body, and sensory character. This MOC organises all chemistry knowledge by compound class, reaction type, and production stage.
Deep Dives¶
| Article | What it covers |
|---|---|
| Coffee Chemistry | Integrated overview of coffee's chemical composition and major compound classes |
| Coffee Chemistry Basics | Foundational concepts for understanding coffee's molecular makeup |
| Maillard Reaction | Non-enzymatic browning: mechanism, temperature range, and flavour products |
| Maillard Reaction and Caramelization | Combined guide to the two primary heat-induced browning reactions |
| Caramelisation | Sugar pyrolysis chemistry and its contribution to roasted flavour |
| Roasting Chemistry | Full chemical transformation from green to roasted coffee |
| Extraction Chemistry | How compounds dissolve and transfer during brewing |
| The Chemistry of Coffee Extraction | Solubility hierarchy and compound release during extraction |
| Chlorogenic Acids | The phenolic family dominant in green coffee; transformation in roasting |
| Organic Acids | Citric, malic, acetic, lactic, and phosphoric acids and their flavour roles |
| Sugars and Carbohydrates | Sucrose, reducing sugars, polysaccharides, and their roasting behaviour |
| Lipids and Oils | Fatty acids, diterpenes (cafestol, kahweol), and their role in body and health |
| Caffeine | Methylxanthine alkaloid: content, stability, extraction, and sensory contribution |
| Fermentation | Microbial and enzymatic reactions during coffee processing |
| Acidity | The acid compounds responsible for brightness and their sensory expression |
Compound Classes¶
Phenolics: Chlorogenic Acids | Organic Acids | Acidity
Lipids: Lipids and Oils
Carbohydrates: Sugars and Carbohydrates
Volatiles & aroma: Aroma | Aroma_Identification
Chemistry by Stage¶
Growing: Coffee Chemistry Basics
Processing: Fermentation | Anaerobic fermentation | Aerobic Fermentation.
Roasting: Roasting Chemistry | Maillard Reaction | Caramelisation
Brewing: Extraction Chemistry | Coffee - Water Chemistry | Water Chemistry Basics
Related MOCs¶
- Flavour Development MOC — How chemistry translates into sensory experience
- Roasting MOC — Thermal chemistry in practice
- Coffee Processing MOC — Fermentation chemistry at origin
- Water in Coffee MOC — Water mineral chemistry and its effect on extraction
- Sensory Science MOC — Linking compounds to taste and aroma perception
- Coffee Extraction Fundamentals MOC — Extraction science and compound solubility
Essential Resources¶
Books: The Craft and Science of Coffee (Folmer, ed.) · Coffee: A Comprehensive Guide (various SCA authors) · Water for Coffee (Hendon, Colonna-Dashwood, Batali)
Online: SCA Research · Barista Hustle Technical Articles · Coffee Ad Astra (Jonathan Gagné)
Part of Coffeepedia — The Coffee Knowledge Vault