Scientists have identified more than 2,000 compounds that make up tastes and

smells. A whopping 400 of them – 20% – are found in coffee. That’s why coffee is so

interesting to the palate. It’s complex!

Gas spectrographs – devices that measure flavor profiles – have identified an

unmatched range of flavors in coffee, from Darjeeling tea, chocolate, vanilla and

violets to truffles, soup and cheese!

You may be surprised to learn that such a powerful flavor as coffee could be

described as “delicate.” But that’s the case with properly roasted Arabica bean

coffees.

Two beans, or not two beans

Coffee beans come in two varieties, hardy Robustas and lighter Arabicas. Arabica

beans are harder to grow, and hence more expensive to buy, but they yield less

acidic, more aromatic beverages. And they have almost half the caffeine and

stomach-upsetting oils of Robustas.

Different coffee beans want to be roasted differently. Delicate Arabica beans

may be used to produce an extremely dark, almost burnt French roast, but

the longer roasting period destroys the delicate compounds that give the beans

their intricate flavor notes of flowers, fruit and honey.

In the end, coffee is certainly demonstrating its chemistry with consumers. The

world’s leading coffee retailer reports that 35 million customers plunked down US

$6.4 billion in the fiscal year ending October 2, 2005. If you’re in the restaurant

business, those are numbers that are sure to quicken your pulse.