The Science Behind your Morning Brew

Ever wondered why your morning coffee tastes so good—or sometimes not so great? There’s a lot of science behind each cup. From the chemistry of beans to the brewing process, here’s what’s really happening in your mug.

☕ Coffee = Water + Soluble Compounds

Coffee is made by extracting soluble compounds from ground beans using hot water. These include:

• Caffeine – the stimulant that wakes you up
• Acids – like chlorogenic acid, which gives coffee its brightness
• Oils and Aromatics – responsible for flavor and aroma
• Sugars – which caramelize during roasting

The goal? Extract the right balance of these for a delicious cup.

🔥  Roasting Sparks Chemical Reactions

Roasting coffee transforms green beans into brown through Maillard reactions—the same browning process in baking and searing meat. This creates hundreds of flavor compounds, from nutty to fruity to smoky.

Light roasts keep more of the bean’s original acids, while dark roasts develop bold, roasted flavors.

💧  Water Temperature Matters

Too hot or too cold, and you’ll ruin the extraction.

• Ideal range: 90–96°C (195–205°F)
• Too hot? Bitter and over-extracted
• Too cool? Sour and under-extracted

Brewing at the right temperature ensures the flavor compounds dissolve evenly.

⏱️  Brew Time = Balance

Different methods need different brew times:

Short time = strong but sharp. Longer time = smoother but weaker if overdone.

🌀 Grind Size Affects Extraction

The size of your grind controls how fast water moves through the grounds:

• Too fine? Over-extracted and bitter
• Too coarse? Under-extracted and weak

Think of it like sand vs. gravel. Finding the right size for your brew method is key.

Your perfect cup isn’t magic—it’s chemistry. With the right balance of grind, water, time, and temperature, you can brew like a scientist and drink like a connoisseur.

Happy experimenting! ☕🔬

Ready to taste the science in every sip? Brew better with Fresbem Coffee—crafted for curious minds and coffee lovers alike.