Hello Science Fans!
Anyone interested in a cup of coffee?
Coffee is an essential and loved part of many people’s days. Its aroma promises a good day, and a sip can definitely bring the sparkle back to our eyes.
But why is coffee sooo good?
Well, in this video, we look at the different factors that can affect the taste of your coffee.
We first talk about the interactions between the DNA and the environment, and how this shapes the coffee beans. It is a balance of nature and nurture, after all, specially on how coffee characteristics are shaped by a process known as the Central Dogma.
Learn more about the Central Dogma (and coffee) thru this link:
But in this new video, we also talk about the chemical heavy hitters that contribute the most to coffee’s taste and health benefits: caffeine, chlorogenic acid, trigonelline, kahweol, and cafestol. We discuss them one by one and also look at the real impact of coffee, based on its components, to our bodies.
We also discuss how roasting, grinding, and brewing can affect these chemical compounds, and eventually the taste of our cup of coffee.
And finally, we attempt to answer the question, “Why is coffee so addicting?”
So, let’s brew a cuppa, and watch the SHE-ensya video below!
Thank you so much for dropping by!
If you have any comments, questions or suggestions, please don’t hesitate to contact me, your resident Filipina scientist, in the comments section below.
And remember, when in doubt, always use your (con)science!