Coffee is extremely complex chemically and physically, each green bean containing around 500 aromatic and flavor components. And that’s just for starters. Roasting increases that count three-fold, the heat creating entirely new components while also intensifying the elements present prior to roasting. Length and temperature of the roast ultimately determine how fully the raw bean is transformed. Wine, considered among the most complex and nuanced beverages, has but 300-400 components. In tech terms, coffee is data rich, bursting with sensory information that taste alone can’t process.
Read the rest of the article here.
I was given a heads up about this article from Scot McKnight at Jesus Creed.