Coffee chemistry

Wired has a fascinating look at the chemicals at play in your daily espresso.

Here’s my favourite part of the chemical equation (if you thought caffeine you were wrong):

Trigonelline
Chemically, it’s a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

The author

Nathan runs St Eutychus. He loves Jesus. His wife. His daughter. His son. His other daughter. His dog. Coffee. And the Internet. He is the pastor of City South Presbyterian Church, a church in Brisbane, a graduate of Queensland Theological College (M. Div) and the Queensland University of Technology (B. Journ). He spent a significant portion of his pre-ministry-as-a-full-time-job life working in Public Relations, and now loves promoting Jesus in Brisbane and online. He can't believe how great it is that people pay him to talk and think about Jesus. If you'd like to support his writing financially you can do that by giving to his church.