07/15/2021
Ever wonder what the CHEMISTRY behind coffee is?? 🧪⚗️🧑🔬
75% of the world’s coffee consists of ripe seeds of Coffea arabica Linn., indigenous to Ethiopia, Brazil, India, Vietnam, Mexico, Nepal Guatemala, Indonesia, and Sri Lanka. The main chemical ingredients in coffee beans are
Caffeine, Tannin, Thiamin, Xanthine, Spermidine, Guaiacol, Citric acid, Chlorogenic acid, Acetaldehyde, Spermine, Putrescine, and Scopoletin… THAT’S A LOT! These chemicals yield C25H28N6O7, each bond containing the needed energy to produce the effects we are familiar with coffee, particularly caffeine! During the roasting process, coffee beans actually LOSE a percentage of caffeine (rats!), and other chemicals are weakened to reduce their effects (Theophylline is actually a MUSCLE RELAXER used in bronchial asthma relief!). Because these chemicals are found NATURALLY in the bean, there is little side effect from anything but caffeine. •
BLACK coffee is linked to improved heart health, lower blood pressure, and a strong antioxidant. So if you’re looking for a yummy way to stay healthy, keep drinking your 8 oz. cup of joe! •
Chemistry is HARD! That’s why Club Z! has specialized tutors to charge up your classroom performance! (see what I did there 🤩) Send us a DM today!
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