Coffee Stack Exchange
Coffee Stack Exchange

Questions tagged [chemistry]

All about the chemistry of coffee, from the Maillard reaction to the extraction of dissolved solubles in coffee.

This tag is meant for any questions about the chemistry of coffee and/or the process of brewing coffee. Chemistry must be central to the question, not tangential.

Topics might include:

  • The Maillard reaction (roasting)
  • The properties of the caffeine molecule
  • The extraction of dissolved solubles
28 questions
12
votes
2 answers

Theobromine in coffee

Wikipedia lists coffea arabica as a plant species with a high theobromine content, but does not include coffee on the list of significant dietary sources. I searched around, and it looks like the theobromine content in coffee is essentially zero.…
Don Reba
  • 223
  • 1
  • 8
6
votes
1 answer

Does coffee really stunt your growth?

I have heard that coffee (or other chemicals such as caffeine in it) can actually prevent you from growing. Is this really true?
Major Tom
  • 265
  • 2
  • 5
5
votes
1 answer

Is black coffee a solution, a colloid or a suspension?

I've only gotten answers about normal coffee, like with milk in it. There is nothing about black coffee so could you help me? Is it a solution, colloid, or suspension?
Vasudev Renjith Lal
  • 51
  • 4
2
votes
1 answer

Why is coffee sometimes nitrated but never carbonated?

I've seen a lot of cold "draft" coffee appearing that is infused or pressurized with nitrogen gas (as with Guinness beer). The added nitrogen leads to a "smooth, creamy" mouthfeel. (Although it seems to dissipate very quickly – over a matter of…
Lysander
  • 129
  • 4
0
votes
1 answer

does adding powdered creamer or milk to coffee make the coffee more potent?

chemically speaking, do the molecules of any powdered milk addition cause a reaction that would make the coffee more potent? (As in, do the molecules in powdered substance react with the water in the coffee?)
CJ P
  • 1