Smelling the Coffee: Science of Coffee

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Espresso

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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:

Compound : Aroma
2,4-decadienal : RANCID
ethylgujacol : SMOKE
2-ethyl-3,5-dimethylpyrazine : CHOCOLATE
2-ethyl-3,6-dimethylpyrazine : CHOCOLATE

Go see the rest.

Posted by Dave Johnson on September 5, 2006 10:32 AM | Permalink
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