I’ve been studying coffee plants too, so I get where you’re coming from. To connect the botany and chemistry of coffee, it’s all about how the plant’s biology impacts the final bean and its chemical composition. The coffee plant itself is pretty unique in how it grows and develops. The type of soil, the altitude, and even the climate can affect the flavor of the beans. For example, beans grown at higher altitudes tend to have more acidity, which is a key flavor note.
When it comes to the bean’s chemistry, that’s where it gets interesting. The beans contain compounds like caffeine, chlorogenic acids, and lipids that all contribute to the flavor we taste. During roasting, these compounds break down and form new flavors—think of it like a chemical transformation from raw to roasted! The Maillard reaction (that’s the one responsible for browning) and caramelization are crucial here, as they create those delicious, complex flavors you get in your cup of coffee.
I’d say focus on the relationship between the bean’s genetics and the growing conditions (that’s the botany part) and how roasting then triggers the chemistry in the bean. Hope that helps! If you need more specifics, I’d recommend checking out some papers on coffee chemistry—lots of research on that out there.