THE CHEMISTRY OF COFFEE

WHY IS COFFEE BITTER?

5-CAFFEOYLQUINIC ACID
OH
HO
O
HO OH
O
OH
O
HO

Chlorogenic acids account for up to 8% of the

composition of unroasted coffee beans. More than
40 different varieties have been identified in green
coffee beans, with 5-caffeoylquinic acid the most
prevalent. T H E C A F F E I N E CO N T E N T O F CO F F E E
The caffeine content of coffee is
Chlorogenic acid content decreases when
coffee beans are roasted, as they react to form O CH3 variable but is approximately 100mg
quinolactones, phenylindanes & melanoidins. in a cup.
These contribute to flavour and bitterness. H3C N
3-CAFFEOYLQUINIC-1,5-LACTONE O
N Caffeine works by blocking the action
of a group of brain chemicals called
O adenosines, which work to naturally

HO
O
O N N trigger tiredness.
O OH
The amount of caffeine in your

OH
CH3 bloodstream peaks 15 to 45 minutes
HO after ingestion.

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