Basic chemical analysis of brewed coffee (from

Coffee preparation techniques besides espresso like pourover.
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Postby Sherman » Thu Oct 08, 2009 9:43 am

An interesting article from outlines some of the chemical components in a cup of brewed coffee. Among the highlights is this little gem: wrote:Dimethyl disulfide
A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it's one of the compounds that gives human feces its odor.


Your dog wants espresso.
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Postby edwa » Thu Oct 08, 2009 10:00 am

But, on the positive side they say
Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin—vitamin B3—into your cup. Two or three espressos can provide half your recommended daily allowance.

what better excuse for having a couple of triple shots, eh? :mrgreen: