CoffeeIF — Coffee Insight Framework
Science of better coffee
How Much Caffeine Is in Espresso vs Coffee? (Scientific Breakdown)
March 8, 2026
That Morning Jolt – Dispelling the Caffeine Confusion Definition: A single shot of espresso contains around 60–75 mg of caffeine, while a standard cup of coffee contains 80–100 mg or more. ...
Maillard Reaction in Coffee (Simple Explanation)
July 5, 2026
That First Sniff Isn't an Accident Imagine this. It's early morning. You've barely managed to locate your own shoes, let alone form a coherent sentence. But the moment you open a fresh bag of...
What Happens During Espresso Extraction? (Step-by-Step Science)
Feb. 22, 2026
That First Sip Isn't Magic. It's Chemistry. There's a moment, just after the first sip, when a really good espresso does something almost unfair to your senses. A brightness that cuts through...
What Happens When Coffee Beans Are Roasted? (Chemical Changes)
June 21, 2026
When coffee beans are roasted, heat triggers complex chemical reactions such as the Maillard reaction, caramelisation, and pyrolysis. These reactions break down sugars, proteins, and acids, creati...
What Happens When You Steam Milk? (Science of Microfoam)
June 7, 2026
That Moment the Jug Starts to Sing You know the moment. The barista tilts the stainless steel jug just so, drops the steam wand beneath the surface, and opens the valve. There's that initia...
What Is Caffeine? A Simple Explanation
May 24, 2026
So, we’ve established that your morning cuppa or afternoon espresso is more than just a comforting ritual. It’s a chemical intervention. But what is this substance we enthusiastically chase down ev...
What Is Coffee Extraction? (Simple Chemistry Guide)
May 10, 2026
That First Sip Feeling (And Why It's Not Always There) Coffee extraction Get it right, and you have a balanced, complex cup. Get it wrong, and you've got either a sour, thin brew or a bit...
Why Espresso Tastes Bitter (Chemical Explanation)
April 19, 2026
Espresso tastes bitter mainly due to over-extraction, which releases harsh-tasting compounds (particularly chlorogenic acid lactones and diketopiperazines). When hot water is in contact with coffe...
Why Espresso Tastes Sour (Chemical Explanation)
April 5, 2026
You know the face. You've made it yourself. That first sip of espresso that makes your eyes narrow and your lips pull back as if you've just bitten into an unripe lemon. You were expecting somethin...