Each issue, Caffeine uncovers some of the mysteries behind the coffee in your cup. In Part 4, Chris Bartlett explains how extraction rates affect its characteristics.
Without caffeine, coffee – both the plant and the drink – would surely never have made it out of Ethiopia. Its euphoric, energy-giving effects are what has caused coffee to be cultivated and consumed around the world for centuries. It keeps whole workforces going, stimulating both body and mind – indeed, it’s why you’re reading Caffeine magazine right now.
But caffeine is far from the only essential compound in your cup. The composition of any cup of coffee, from the most revered single estate to the harshest of dark-roasted blends, is complex. Each one may contain as many as a thousand distinct compounds, each with its own properties and its own effect on your drinking experience.
Caffeine belongs to a class of compounds known as purines. Its structure means it binds to adenosine receptors in the nervous system, and in doing so blocks the effects of adenosine – which is how it reduces feelings of drowsiness and increases alertness. The structure of a molecule also determines its physical behaviour in water and how we perceive that when drinking.
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The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeineâs editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festivalâs first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year Iâm giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldnât just be an afterthought to accompany dessert, it should be the dessert â but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long â they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
Itâs just one of the elements you need to know about if youâre going to roast coffee successfully, as Edgaras JuÅ¡ka explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work â and in some places the two are in perfect harmony, says Phil Wain