How to Make Coffee

Unlikely, but certainly it is the chemistry of coffee that makes it so compatible with the human body and brain, making it the world’s favourite drink. The molecular structure of caffeine, the active ingredient, is very similar to a compound in the human body that controls part of the nervous system. This compound, adenosine, turns down nerve activity, while caffeine blocks adenosine from connecting with its receptors and as such can effectively re-energize.

The roasting process turns carbohydrates and fats into aromatic oils and breaks down or builds up various acids

seems a very apposite product for its time: brought about by a blend of art, science, discovery, and human curiosity, just the kind of refreshment needed by the Renaissance brain on full alert to process the breakthroughs, inventions, creativity, and paradigm shifts of the era.

parts per million,

The maximum mineral content you should use in coffee brewing is 300 parts per million.

shake off its

Studies have shown that filter brewing methods retain only 7 milligrams of lipids, while boiling and espresso processes retain anywhere between 60 to 160 milligrams per 150-millilitre (5-oz) cup.

. In general terms, coffee is divided into two main types, Arabica and Robusta, but botanically speaking, C. arabica has two main varities, Typica and Bourbon, and the most common form of C. canephora is the variety Robusta.

Antoine de Jussieu in 1713,