Interference with nutrient absorption
How coffee can influence the absorption of key nutrients, which nutrients are most affected, and practical strategies to minimize negative impacts.
Chlorogenic acids
Antioxidants and plausible benefits
The types of antioxidants found in coffee, their biological roles, and the potential health benefits supported by research.
Stages: drying, Maillard, development
This topic explains the three key stages of coffee roasting—drying, Maillard, and development—what happens chemically and physically in each, and how they shape the final cup profile.
Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.