What's in my mug again?

Coffee is a complex mixture of chemical compounds that give it its characteristic flavor, aroma, and stimulating effects. Some of the most important compounds found in coffee include:

• Caffeine: The most well-known compound in coffee, caffeine is a stimulant that acts on the central nervous system to increase alertness, reduce fatigue, and improve concentration.

• Chlorogenic acids: These are a group of antioxidants that are believed to contribute to the health benefits of coffee. They are also thought to be responsible for much of the bitterness and astringency in coffee.

• Trigonelline: This compound is present in green coffee beans but is broken down during roasting, and it is responsible for some of the characteristic aroma of coffee.

• Niacin (Vitamin B3) and other B vitamins

• Minerals such as Potassium and Magnesium

• Diterpenes such as cafestol and kahweol: These compounds are known to increase cholesterol levels in the blood.

• Aromatic compounds such as caffeine, chlorogenic acids, trigonelline, and many others contribute to the unique aroma and flavor of coffee.

• Acids such as quinic, citric, and malic acids: These contribute to the acidity of coffee and are responsible for some of the tangy, fruity flavors that are often associated with it.

It is important to note that the chemical composition of coffee can vary depending on factors such as the type of coffee bean, the growing conditions, the processing method, and the brewing method.