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Today’s Big Question: What is in Your Cup of Coffee?

cup of joe

Beware… after reading this blog article and seeing this video… you may not enjoy your morning cup of Joe. Let us explore what is actually in an average cup of coffee, courtesy of the periodic table and  visually.  Food is chemistry… and that includes coffee.

Water:  It functions as a super diluent, percolating flavors and oils out of the coffee bean. A cup of coffee is about 99 percent water and 1 percent soluble plant matter. Just in presidential politics (it seems), the 1% has all the power. Let us explore.

Caffeine:  This is an alkaloid plant toxin…and can be used at times as a bug killer. It stimulates our body by blocking neuroreceptors for the sleep chemical adenosine. The result is keeping us awake.  Caffeine is also a diuretic. If you drink a lot, beware! Be sure to find all the bathrooms within your surroundings.

Quinic acid:  Gives coffee its slightly sour taste (especially at Starbucks!).  This quinic acid is many of us add a sweetener to enhance the coffee flavor.

2-Ethylphenol:  Creates the aroma in your morning wake-up. 2-Ethulphenol is also a component of cockroach alarm pheromones, which are the chemical signals that warn the colony of danger.  Oh No! You can buy it in large quantities, if you are so inclined. Check out the periodic table for more info on the chemistry.

Dimethyl disulfide: A by-product of roasting the green coffee bean. It gives coffee its brown color (or colour if you prefer UK English).

3,5 Dicaffeoylquinic acid:  This is the good stuff… health wise!  It is our source of antioxidant or otherwise known to scientists as free-radicals.

Acetylmethylcarbinol:  This is the wonderful rich, buttery taste in the beans.

Trigonelline:  Gives coffee its sweet, earthy taste and also prevent the tooth-eating bacterium.  Can you believe that coffee fights cavities too!

Niacin: Actually, this is vitamin B3—into your cup.  It is considered to be an essential human nutrient. Two or three espressos can provide half the recommended daily allowance. Not that I suggesting you drink that many… unless you are running a startup; then it is clearly necessary.

Last, but not least… sorry…

Putrescine: Not a great compound to think about when you think about coffee.  This element is produced when living organisms are decaying. it is about all I will add on the topic. Here is the link to read more. I heard from a very good authority (the teenagers living in my basement), that zombies do not produce Putrescine….

…Now that I think of it, maybe I stayed up too late last night (that startup thing). I think I will need a coffee. I hope you do as well!  Enjoy!

 

by wired.

 

 

Water:  Functions as a super diluent, percolating flavors and oils out of the coffee bean. A  cup of coffee is 98.75 percent water and 1.25 percent soluble plant matter.

Caffeine:  This is an alkaloid plant toxin…(and can be known at times as a bug killer)  stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result we are now awake.  Caffeine is also a diuretic, so beware that it will make you need to know where your local bathrooms are located.

Quinic acid:  Gives coffee its slightly sour taste.  Hence we need to add a sweetner to enhance the flavoring.

2-Ethylphenol:  Creates the aroma in your morning wake-up. According to science…It’s also a component of cockroach alarm pheromones, which are the chemical signals that warn the colony of danger.  Oh No!

Dimethyl disulfide: A by product of roasting the green coffee bean and gives it the brown coloring.

3,5 Dicaffeoylquinic acid:  This is a good element!  It is our source of antioxidant or otherwise known to scientists as free-radicals.

Acetylmethylcarbinol:  This is the wonderful rich, buttery taste in the beans.

Trigonelline:  Gives coffee its sweet, earthy taste and also prevent the tooth-eating bacterium.  Can you believe that coffee fights cavities too!

Niacin: Actually is vitamin B3—into your cup. Two or three espressos can provide half your recommended daily allowance.

Last but not least… sorry…

Putrescine: Not a great compound to think about in our coffee.  This element is produced when living organisms are decaying is about all I will add.  Here is the link to read more:

Enjoy your cup of Joe!

Iris Sherman

About Iris Sherman

Co-founder of Kitchology. I am an entrepreneur and mom dealing with food allergies in my family. My passion is to make a difference, specifically for those who are dealing with special dietary needs. My goal is to provide the tools to deliver an enriched food experience and the community to embrace it. Converse with me @Kitchenchick123

Iris Sherman
About Iris Sherman 223 Articles
Co-founder of Kitchology. I am an entrepreneur and mom dealing with food allergies in my family. My passion is to make a difference, specifically for those who are dealing with special dietary needs. My goal is to provide the tools to deliver an enriched food experience and the community to embrace it. Converse with me @Kitchenchick123

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