Amino acids, Subst. Components of proteins. During roasting, amino acids and sugar form a new compound, from which many of the characteristic aromas and colorings are created.

Alkaloid, noun: An ingredient in coffee: Compound containing nitrogen that is found in many plants. This includes caffeine at a ratio of 0.8 to 2.5%. In addition, coffee also includes low amounts of trigonelline, theobromine and theophylline. Roasting breaks down 75% of trigonelline, forming the vitamin niacin (nicotinic acid). One

Carbohydrate, noun: An ingredient in coffee. Together with fat and protein, they are an essential component of our diet. They are a product of photosynthesis in plants. They constitute 30-40% of coffee beans. Over the course of the roasting, carbohydrates undergo significant changes. The sugars almost completely disappear. The insoluble

Caffeine, noun: An alkaloid and an important component of coffee as well as tea, guarana and cacao. It has a stimulating effect and increases one’s ability to concentrate. Note: In the journal “Science,” researchers report that the concentration of caffeine in the nectar of some varieties of coffee, those that

Proteins, noun: An ingredient in coffee. Long chains of amino acids. Approximately 10% of green coffee consists of proteins. After roasting, they are barely present since they are destroyed by the heat or bind to other substances.