The Science of Coffee: From Caffeine to Aroma, Flavor and Health Benefits
Episode Notes
Did you know that light roast has more caffeine than dark roast!!! We all know coffee is a complex mixture of chemicals that give the beverage its unique aroma, taste and effects on the body. The main active ingredient in coffee is caffeine, which is a natural stimulant. It's my favorite one. When consumed, caffeine is absorbed by the stomach and small intestine and then passes into the bloodstream. It then travels to the brain where it blocks the action of a neurotransmitter called adenosine. This helps to promote sleep and relaxation. This results in increased alertness and energy as well as improved mood and cognitive function.
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Transcript
Transcript
Holly Shannon 0:00
Coffee Culture is brewed for connection under the guise of coffee. We've been meeting in cafes for centuries. Today is no different. Coffee Culture, the podcast explores the meetup. If you are a coffee enthusiast, maybe seeking Modern Love on a coffee date, we'll want some health hacks. We'll dig into that too. I'm Holly Shannon. Come wrap your hands around a hot cup of connection with me on coffee culture. has low coffee culture family.
Today we are going to explore the science of coffee from caffeine to aroma, flavor and health benefits. We all know coffee is a complex mixture of chemicals that give the beverage its unique aroma, taste and effects on the body. The main active ingredient in coffee is caffeine, which is a natural stimulant. It's my favorite one. When consumed, caffeine is absorbed by the stomach and small intestine and then passes into the bloodstream. It then travels to the brain where it blocks the action of a neurotransmitter called adanosine. This helps to promote sleep and relaxation. This results in increased alertness and energy as well as improved mood and cognitive function.
Coffee also contains a variety of other compounds that contribute to its flavor and health effects. And some of these other key compounds in coffee include chlorogenic acids. These are group of antioxidants that are found in coffee and are thought to have health benefits such as reducing the risk of heart disease type two diabetes and some types of cancer. Another compound is called a trigo Noeleen and it has a woody earthy taste and is found in coffee beans. It breaks down into nicotinic acid also known as niacin during the roasting process.
Another one is called melon noids. Once these compounds are formed during the roasting process and contribute to the color, aroma, and taste of the coffee volatiles, are organic compounds that evaporate easily and are responsible for the aroma and flavor of the coffee. In addition to its chemistry, the way coffee beans are roasted and brewed also play a big role in the final taste of the coffee.
The specific roast profile will also have an effect on the flavor of the coffee. To be specific roast profile refers to the specific temperature and timing used during the roasting process. light roast, medium roast and dark roast are the three primary roast profiles, each with its own unique flavor characteristics. Light roasts are characterized by a light body and acidity. While medium roasts are characterized by a balanced body and acidity. Dark Roast have a full body and are characterized by a smoky or bitter flavor. The roast profile also affects the caffeine content get ready for this one with dark roast having less caffeine than light rose. Yes, I'm going to repeat that dark rose having less caffeine than light rose. It's true because I hate to kill Dark Roast lovers with this one because I love dark roast. But everybody thinks the darker the roast, the bolder the coffee. Well, you definitely get a bolder flavor but not a bigger kick of caffeine. So overall, the science of coffee is complex and multifaceted involving the chemistry, biology and physics of coffee, growing, processing and brewing.
Okay, let's talk about our energy level. Honestly, I noticed my productivity waiting around mid afternoon, and I found a solution. So I thought I would share it with my coffee culture family. I started taking magic mine with my coffee at about three o'clock every day. It says little green elixir and my newest productivity hack. It makes my coffee do more so I can do more. And I believe it's the neuro tropics. It's got Lion's Mane in it, and it truly makes me sharper. I'd like you to feel on your game every day. So I've partnered with magic mind to put together a tremendous offer for you. In the next 10 days, you can get up to 56% off your first subscription, go to magicmind.co/coffeeculture and it gets better. If you use the promo code HOLLYS20 You get an additional 20% off that subscription. Magic Mind has matcha neuro tropics and adaptogens and this 2 ounce shot changes the game. And guess what? It tastes like pineapple juice to me. Go get yours now I'll put the code in the show notes, productivity and clarity await you with magic mine.
Research on coffees, effects on health and well being is ongoing and the results are sometimes conflicting, which I've brought up in a few episodes. One of the things I want to point out Lastly, is mold. And I'm bringing you up here because some people have health issues from coffee, but could never pinpoint why. exploring how your coffee is produced can be something worth researching. There are companies that sell coffee specifically touting the caretaking to not have mold on their product. Bullet Proof is one of the brands I found that takes great care of this mold can form on coffee due to a combination of factors including high humidity, warm temperatures, and lack of proper storage. When coffee beans are stored in an environment that is too moist or warm, they can become a breeding ground for mold spores. These spores can then grow and multiply, leading to mold growth on the beans. Mold can have a significant impact on the flavor and quality of coffee. When mold grows on coffee beans, it produces mycotoxins, which are toxic compounds that can cause serious health problems have consumed in large quantities. These mycotoxins can also affect the taste and aroma of the coffee, making it taste musty, bitter or spoiled. In addition, molds growth can also cause the beans to lose their freshness and aroma. So it's important to store your coffee beans in an airtight container in a cool dry place to prevent mold. And if you notice mold on the beans, discard, discard the effective beans, I personally would just throw it the whole bag.
So we've learned a lot here today. And I want to point out that it might be interesting if the next frontier of coffee plays around with the different roast profiles. Like I love that bold rich flavor that I get from dark roast coffee. But I actually love the caffeine kick and the lower acidity that comes with light roast. So I the next frontier of specialty coffee is going to be not necessarily a blend of regions or flavor profiles so much as roasting profiles. So I would love to have a coffee that uses maybe 50% light roast. So it's got a much lower acidity for me but a little more kick in the pants for me for my productivity, but then maybe also has some dark roast in it that gives me that flavor profile that I'm looking for. So I'm curious what you drink. Do you have a preference on on the profile? And were you shocked to hear that dark roast is lighter in caffeine than light roast? Alright coffee lovers leave me a message either on an Apple review, or send me a DM. I hope to hear from you soon. Hey coffee lovers, please share coffee culture with a friend. You can send your questions or ideas for great stories about connection to me on my Instagram or YouTube channel. All relevant links are in the show notes along with the buy me a coffee link if you'd like to support this indie podcaster also, my best selling book zero to podcast will help you start your show in less than three weeks. Whether it's your personal goal or to inspire a friend. Let me help you at Holly shannon.com Thank you coffee lovers.
This season is produced by pale blue studios