Science of Coffee
Cosmic Variance has a very interesting post on the Science of Coffee,
One part I particularly enjoy is the chart titled Cumulative Chemical Composition of Espresso with Increasing Extraction Time, which simultaneously tracks the concentrations of multiple compounds as a function of extraction time, side by side with a key that explains their role:Go see the rest.
Compound : Aroma
2,4-decadienal : RANCID
ethylgujacol : SMOKE
2-ethyl-3,5-dimethylpyrazine : CHOCOLATE
2-ethyl-3,6-dimethylpyrazine : CHOCOLATE