Coffee : Scientifically Dissecting its Components - MindmyTech

Coffee is the need. So, as many of you already know about coffee by pretty much of its taste and its effect on stimulatory and psychological effects. Here let's know more about it in deep and decompose the effect of coffee more chemically.

Many forms of coffee have taken up in the past decades, serving energy sources in those forms. Initially with nomadic tribes combined coffee berries with animal fat as an early form of energy bar.

 

 

 

Later as Tea, Then Wine and finally came to know as we identify today. So what makes it so special and addictive to human forms, let's take a look at its chemical composition and don't worry i'll not intimidate you with big chemical words but with just a few.

Scientists till now had made progress to unlock nearly 1000 compounds founded in roasted coffee.

Cheers to them. Over 1000 compounds talking about them would be pretty much boring so we'll pick one that very essential in composition which is a family of a compound named "ALKALOIDS". So when we drink coffee, we swallow up potent alkaloids which we came to know as caffeine. So the IUPAC (or chemically technical name) is 1-3-7 trimethylxanthine.

  

From here we can say caffeine is an alkaloid. The production of caffeine within the plant kingdom spans across numerous plant species. The caffeine concentration is about three times more in camellia genesis which is originated in china compared to arabica.

Humans consume caffeine for its psychological effects but for other life forms its toxin.

Coffee by its intensely bitter taste has evolved survived in the wild for many years. belief that of his taste acts as a defense mechanism and when insect attacks coffee berries they get deterred by a bitter taste and fly away.

So there's that, Now you know at least that much you can tell others also and brag about its chemical composition chemically. ;)