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Do You Know Which Coffee Roast Has The Most Caffeine?

Don't expect there to be much of a difference...

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In terms of things we have control over, the real issue is taste.

Unroasted coffee beans taste really nasty.

Comedy Central

Coffee "beans" are really just the seeds of the Coffea arabica plant, found in its fruit. The problem is, those seeds will make a terrible, terrible-tasting cup of joe. That's the reason for roasting our beans in the first place.

Roasting the beans allows them to undergo a complex set of reactions that produce brown colors and a multitude of flavor-bearing chemicals.

Modified from Dan Bollinger / Via

The browning color does not come, as it does in many other instances, from oxidation (like the browning of an apple, for instance). Instead, it comes from something called a Maillard reaction. Maillard reactions are a broad group of reactions that form from the combination of sugars and amino acids with heat.

The reactions produce hundreds of chemicals that then break down into many other complex chemicals, many of which contain distinctive flavors.

Science Writer, Fossil Beastmaster

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