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):

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.

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