Hi!
I totally get how tough it can be to connect botany and chemistry in something like coffee, especially when you’re dealing with the specifics of the plant’s biology. So, let me break it down for you:
First off, the coffee plant’s biology—specifically the varieties (like Arabica or Robusta) and the conditions under which they grow—have a huge impact on the beans. For example, the soil pH and nutrients affect the development of compounds in the beans, like sugars, acids, and caffeine. These compounds directly influence the flavors of the coffee. Beans from plants grown in richer soils, for example, might have more sugars and produce a sweeter brew when roasted. The process of pollination and the way the plant matures also plays a role in the final product’s chemical makeup.
Now, about the chemistry of the bean: once you roast those beans, you start a whole new process of chemical reactions. The Maillard reaction, which happens when the beans hit high temperatures, is responsible for a lot of the complex flavors we associate with coffee, like nuttiness and caramel notes. The breakdown of chlorogenic acids during roasting also impacts acidity—this is why some coffees taste bright or tangy, while others are smoother.
The bottom line: The biology of the plant impacts the composition of the beans, and when roasted, those beans go through chemical changes that shape the final flavor and aroma of the coffee. Hope this helps you connect the dots for your paper!