I’m actually studying a bit of plant chemistry myself, so I’m happy to help with this. It’s definitely tricky to connect the botany and chemistry of coffee, but once you break it down, it’s pretty fascinating.
From a biological standpoint, the coffee plant produces these tiny beans that are loaded with compounds. The plant’s genetics, growing conditions, and even the environment all play a role in what’s inside those beans. For example, altitude and soil composition affect the bean’s caffeine content and its balance of acids and sugars. Arabica beans, which come from higher altitudes, generally have more complex flavors because they contain more sugars and acids compared to Robusta beans, which are more bitter and have a higher caffeine content.
On the chemical side, when the beans are roasted, that’s when the magic happens. The heat causes the chemical compounds in the beans to react—especially the sugars, acids, and amino acids. One of the most important reactions is the Maillard reaction, which creates that delicious roasted flavor. This is also when the natural acidity breaks down, depending on how long you roast the beans, so darker roasts often have a smoother taste with less acidity.
So, to sum up: the biology of the plant sets the stage for what’s inside the bean, and the roasting process brings out the complex chemistry that makes coffee taste how it does. I’d recommend checking out some coffee chemistry videos on YouTube—they really helped me visualize the science behind it all!